I clearly have a taste for Mexican food, maybe its because I grew up in California and have lived in both New Mexico and Arizona… anyway, here’s a southwest twist on a stuffed squash recipe.
2 acorn squash
1/2 package (.5 lbs) ground turkey
1 cup brown rice (cooked)
1 small can diced Hatch green chiles
1/2 cup Enchilada sauce (Rosaria)
Garlic salt & New Mexican Seasoning (or red chili powder & Cheyenne pepper) for turkey
1 large avocado
Garlic salt & salt for guac
For the squash: Cut in half, scoop bad innards & seeds out, puncture several times with a knife. Spray insides w/ olive oil & salt before putting face-down on baking sheet in oven. Bake at 350F for 35 min.
For the stuffing: Caramelize onions in pan, add turkey and green chiles, add spices and cook. After turkey is cooked, add rice.
Scoop stuffing mixture into baked acorn squash and top with cheese. Bake for another 10 minutes. Remove from oven, top with guacamole and sriracha.