Turkey Meatloaf Stuffed Acorn Squash Rings Recipes
TURKEY MEATLOAF-STUFFED ACORN SQUASH RINGS
Share Turkey Meatloaf-Stuffed Acorn Squash Rings with the family at dinnertime! Apples and cranberries add a little sweetness to these acorn squash rings.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Heat 1 Tbsp. dressing in medium skillet on medium heat. Add apples and onions; cook 3 to 4 min. or until crisp-tender, stirring frequently. Cool.
- Meanwhile, pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 3 min.; cool 2 min. Cut off and discard both ends of squash. Cut trimmed squash crosswise into 4 slices; scoop out and discard seeds and fibers. Place squash rings in single layer on foil-covered baking sheet; brush with remaining dressing.
- Add remaining ingredients to apple mixture; mix lightly. Spoon into centers of squash rings.
- Bake 40 to 45 min. or until squash is tender and stuffing mixture is done (165ºF).
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
BUTTERNUT SQUASH MEATLOAF
Make and share this Butternut Squash Meatloaf recipe from Food.com.
Provided by sheepdoc
Categories Meatloaf
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and prepare rimmed baking sheet with parchment paper.
- Heat oil in medium skillet over medium-high. Add onion,, garlic, squash, and bacon. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add sage and red pepper and cook one minute.
- Combine meat, cheese, bread, and egg in large bowl. Add vegetables, 2 tsp salt and 1/2 tsp pepper. Mix well with hands. Form into 4" x 10" loaf on pan. Bake until meatloaf is cooked, about 40 minutes. Let rest 15 minutes before cutting.
Nutrition Facts : Calories 189.2, Fat 12.7, SaturatedFat 5.2, Cholesterol 53.8, Sodium 1165.5, Carbohydrate 9.4, Fiber 1.3, Sugar 2, Protein 9.8
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- Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don't take too much off), and also cut the stem part off to create another flat surface, again taking care to not cut too much off; next, cut the squash in half width-wise, in the center, creating 4 halves; scoop the seeds and stringy bits out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half.
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