Need a healthy, filling meal for dinner tonight? Want to use up last season’s butternut squash? My stuffed butternut squash is the recipe for you!
Using a sharp knife, I halve each squash and scoop out the seeds (save for next year’s growing season!)
I then fill each half with a rice and turkey chili before topping with cheese and baking. And in 30 short minutes, dinner is served!
This recipe is incredibly healthy, easy, and fun to make. It is filling and packed with fiber. A real crowdpleaser!
Chili Stuffed Butternut Squash
Course: Lunch, DinnerCuisine: Tex-Mex, gluten freeDifficulty: Easy4
servings30
minutes40
minutes364
kcal16
grams8
grams57
gramsButternut squash halves stuffed with
Ingredients
2 butternut squashes, halved and seeded
2 tbsp vegetable oil
1 medium yellow onion, diced
5 cloves garlic, minced
1 green pepper, diced
1 lb ground turkey
3 tbsp chili powder
1 tsp cayenne pepper
1 tbsp ground cumin
1 16-ounce can diced tomatoes
1 16-ounce can black beans, rinsed and drained
4 cups cooked brown rice
1/2 cup frozen peas (optional)
1/2 cup frozen corn (optional)
1/2 cup cotija cheese
Directions
- Preheat oven to 375ºF.
- Place squash cut-side-down on a cookie sheet lined with aluminum foil and sprayed with oil spray.
- (Optional) I like to poke a few holes in each half with a fork. I find it helps the squash cook more evenly.
- Par-bake for 15-20 minutes, depending on size of squash. The squash should not yet be fork tender.
- While the squash are par-roasting, heat 1 tbsp vegetable oil over medium high heat in a large saucepan. Add onions and cook until translucent, about three minutes.
- Add garlic and bell pepper, cooking five minutes more.
- Remove vegetables from the pan and add one tbsp of vegetable oil to the pan.
- Add ground turkey and cook until browned, about 7 minutes.
- Add chili powder, cayenne, and cumin and cook 2 minutes more.
- Add canned tomatoes, black beans, and frozen peas and corn, allowing to simmer for an additional 10 minutes.
- Add rice and take off heat.
- Stuff squash with about 1/2 cup of rice mixture. Top with cheese and bake in the same 375º oven for 15-20 more minutes, or until cheese starts to brown and squash is fork tender.
- Serve with salsa, guacamole, and/or chips.
Notes
- Feel free to adjust the spice level as you see fit. I always serve with hot sauce, as my family enjoys a milder recipe.
