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Turkey stuffed butternut squash
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5 from 1 vote

Butternut Squash stuffed with turkey and Chard

Creamy savory Stuffed Butternut Squash and its low in calories while high in flavor. Plus, it will trick your family to think you are cheating on your diet.
Prep Time20 minutes
Cook Time1 minute
Total Time22 minutes
Course: Appetizer, Dinner, Main Course, Main Dish
Cuisine: American, Italian, Mediterranean
Keyword: Butternut, comfort food, healthy, low-calorie, Squash, Stuffed, Turkey
Servings: 2 Servings
Calories: 746kcal
Author: Belly Laugh Living

Ingredients

  • 1 Butternut Squash
  • ½ Tablespoon Olive Oil
  • 3 teaspoon Salt
  • 2 teaspoon Black Pepper
  • 2 teaspoon Cumin
  • 1 teaspoon Cayenne Pepper Optional
  • 8 Ounces Ground Turkey Use 99% fat free
  • 8 Ounces Chard
  • 1 teaspoon Onion Powder
  • 8 Ounces Mushrooms
  • 1 Tablespoon Sherry
  • 2 teaspoon Roasted Garlic
  • 3 Ounces Feta Cheese
  • 2 Ounces Cheddar Cheese
  • 2 Tablespoon Cream Cheese (Whipped)
  • 2 Tablespoon Parmesan cheese

Instructions

Roast Butternut Squash

  • Preheat oven to 375 degree. Cut squash in half long ways
    Butternut Squash Cut
  • With a spoon scoop out seeds from squash
    A cut up orange squash sitting on a cutting board
  • Add ½ Tablespoon Olive Oil to inside of squash. I like to use a spray bottle. Season with Salt and Pepper about ½ teaspoon per half of squash. Add ½ teaspoon Cumin on each side and if you want to add a little spice add 1 teaspoon cayenne pepper. Place squash face down in baking dish. Add about ½ cup water to baking dish. Place in oven and bake for 45 to one hour. Start checking the squash after 45 minutes. It might take longer than an hour depending on the size of the squash. Just test the squash with a fork or knife. When it is soft its done!!
    Butternut Squash with seasoning

Stuffing

  • While the squash is cooking make the stuffing. Wash and chop the chard. We used regular chard but Rainbow chard would be really pretty in this dish. Sauté chard with 1 teaspoon salt and 1 teaspoon pepper. Add ¼ cup water and 1 teaspoon cumin. The Chard will cook down kind of like Spinach. This will take about 10 minutes.
  • While the chard is cooking. Put the ground Turkey in a fry pan and cook. Season with salt and pepper. I add water to the turkey while it is cooking. By adding water you don't need to use oil. Start with a half cup of water. Add Roasted Garlic and onion powder to Turkey. Sauté mushrooms in 1 teaspoon olive oil. Add a pinch of salt when mushrooms are almost done. Add 1 Tablespoon Sherry at the very end.
  • When Turkey is cooked add Chard and mushrooms. Set aside until Squash is finished.
  • Remove Squash from oven let cool a few minutes. Cut out about ½ cup of squash from inside of squash. The top part of the squash - makes more room for the stuffing!

Final Touches

  • Mix together squash with the turkey mixture
  • Add cheeses(Cheddar, Feta and Cream Cheese) to the turkey mixture
  • Stuff the squash with the turkey mixture
  • Sprinkle the top of each squash with parmesan cheese. Place in oven and bake for 15 minutes
    Butternut Squash Stuffed with Turkey and Chard
  • Remove from oven and enjoy. Remember you can eat the entire ½ squash and its it less than 400 calories!!!

Nutrition

Calories: 746kcal | Carbohydrates: 62g | Protein: 54g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 152mg | Sodium: 5408mg | Potassium: 2410mg | Fiber: 11g | Sugar: 11g | Vitamin A: 47976IU | Vitamin C: 115mg | Calcium: 770mg | Iron: 8mg