Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery

Ground Turkey–Stuffed Acorn Squash with Cheese


Try this great fall meal as an easy and flavorful way to get in both your protein and vegetables. The acorn squash is a great alternative to potatoes or pasta, and it has a slightly sweet flavor and comforting consistency. Impress your friends and family with this easy meal tonight.

2 acorn squash, halved, pulp and seeds removed

1 pound extra-lean ground turkey breast

1 cup diced celery

1 cup chopped onion

1 cup sliced fresh mushrooms

1 (8-ounce) can tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon garlic powder

Pinch freshly ground black pepper

1 cup shredded

Cheddar cheese

1 Preheat the oven to 350°F.

2 Place the squash halves cut-side down in a glass baking dish. Microwave the squash for 20 minutes on high, until almost tender.

3 Transfer the squash, cut-side up, to a 9-by-13-inch baking dish or large baking sheet.

4 While the squash is in the microwave, in a large nonstick saucepan over medium heat, brown the ground turkey until cooked through, 7 to 9 minutes.

5 Add the celery and onion, and cook until tender, about 5 minutes.

6 Stir in the mushrooms, tomato sauce, basil, oregano, garlic powder, and pepper.

7 Spoon the mixture into the squash halves, and top each with ¼ cup of cheese. Cover the stuffed squash with aluminum foil.

8 Bake for 15 minutes. Remove the foil and bake for 5 minutes more, or until the cheese bubbles, and serve.

Post-op tip: If the portion is too large or the squash is too heavy to tolerate, offer this meal to friends and family and save a small portion of the filling for you to eat on the side.

Per Serving (1 stuffed squash half): Calories: 371 Total fat: 8g Sodium: 585mg Total carbs: 33g Sugar: 5g Fiber: 6g Protein: 38g

Post-Op Servings

image ½ cup filling image 1 stuffed squash half