Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways

If you want to add more gluten free and primal recipes to your recipe box, Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways might be a recipe you should try. This main course has 514 calories, 22g of protein, and 36g of fat per serving. This recipe serves 2 and costs $3.15 per serving. It is brought to you by Inspiralized. 115 people were glad they tried this recipe. If you have acorn squash, olive oil, my bikini bolognese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is amazing. Garlic-Chard Stuffed Acorn Squash With Gruyere Cheese, Butternut Squash Turkey Bolognese – 6 Points, and Turkey Chili Stuffed Acorn Squash are very similar to this recipe.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 acorn squash

1 cup butternut squash noodles, Blade C

1 cup shaved gruyere cheese

olive oil to drizzle

salt and pepper to taste

1 serving of my Bikini Bolognese*

Equipment:

oven

baking pan

Cooking instruction summary:

Preheat the oven to 400 degrees.Cut the acorn squash in half. Scoop out all of the insides and make sure all seeds are removed. Drizzle lightly with olive oil and massage into squash flesh with fingers.Place the acorn squashes cut-side down on a baking tray. Roast in the oven for 30 minutes or until easily pierced with a fork. Once done, remove from oven and flip over so that the cut side is up to cool. Set the oven to broil.While the acorn squash is roasting, make the bikini bolognese.Five minutes before the acorn squash is done roasting, add the butternut squash noodles onto a baking tray coated with cooking spray. Roast for those last 5 minutes and then add it to the skillet with the bolognese. Stir to combine and spoon half of the mixture into 1 of the acorn squash halves. Set aside.For the other acorn squash, spoon out the flesh of the acorn squash and add it to the remaining bolognese mixture. Stir to combine thoroughly and add back into the acorn squash skin.Sprinkle each acorn squash halve evenly with gruyere cheese and place in the oven to broil for 5 minutes, checking periodically to make sure the cheese is bubbling but does not burn.Remove the acorn squash from the oven and enjoy!

 

Step by step:


1. Preheat the oven to 400 degrees.

2. Cut the acorn squash in half. Scoop out all of the insides and make sure all seeds are removed.

3. Drizzle lightly with olive oil and massage into squash flesh with fingers.

4. Place the acorn squashes cut-side down on a baking tray. Roast in the oven for 30 minutes or until easily pierced with a fork. Once done, remove from oven and flip over so that the cut side is up to cool. Set the oven to broil.While the acorn squash is roasting, make the bikini bolognese.Five minutes before the acorn squash is done roasting, add the butternut squash noodles onto a baking tray coated with cooking spray. Roast for those last 5 minutes and then add it to the skillet with the bolognese. Stir to combine and spoon half of the mixture into 1 of the acorn squash halves. Set aside.For the other acorn squash, spoon out the flesh of the acorn squash and add it to the remaining bolognese mixture. Stir to combine thoroughly and add back into the acorn squash skin.Sprinkle each acorn squash halve evenly with gruyere cheese and place in the oven to broil for 5 minutes, checking periodically to make sure the cheese is bubbling but does not burn.

5. Remove the acorn squash from the oven and enjoy!


Nutrition Information:

Quickview
514k Calories
22g Protein
35g Total Fat
30g Carbs
36% Health Score
Limit These
Calories
514k
26%

Fat
35g
55%

  Saturated Fat
14g
90%

Carbohydrates
30g
10%

  Sugar
1g
2%

Cholesterol
72mg
24%

Sodium
425mg
18%

Get Enough Of These
Protein
22g
44%

Vitamin A
8857IU
177%

Calcium
772mg
77%

Phosphorus
499mg
50%

Vitamin C
38mg
47%

Potassium
1047mg
30%

Magnesium
116mg
29%

Vitamin B1
0.41mg
27%

Manganese
0.51mg
26%

Vitamin B6
0.49mg
25%

Vitamin E
3mg
21%

Zinc
2mg
20%

Fiber
4g
19%

Vitamin B12
1µg
18%

Selenium
11µg
16%

Folate
62µg
16%

Vitamin B5
1mg
15%

Vitamin B2
0.22mg
13%

Iron
2mg
12%

Vitamin B3
2mg
12%

Copper
0.21mg
11%

Vitamin K
10µg
10%

Vitamin D
0.4µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Basil Marinated Grilled Chicken
Kale and Grapefruit Salad with Sunflower Seeds and Dried Cranberries
Cook the Book: Spaghetti with Sardinian Bottarga
Slow Cooker Butternut Squash Pulled Pork Tacos
Epic Bloody Mary Burgers
Chipotle Shrimp Tostadas
Cheezy Broccoli Quinoa Pilaf
Garlic Butter Baked Salmon in Foil
Grilled Jalapeño Potato Salad
Honey Mustard Chicken, Avocado + Bacon Salad
Food Trivia

Arachibutyrophobia is the fear of peanut butter sticking to the roof of the mouth.

Food Joke

There is a new virus going around, called "work." If you receive any sort of "work" at all, whether via email, Internet or simply handed to you by a colleague ... DO NOT OPEN IT. This has been circulating around our building for months and those who have been tempted to open "work" or even look at "work" have found that their social life is deleted and their brain ceases to function properly. If you do encounter "work" via email or are faced with any "work" at all, then to purge the virus, send an email to your boss with the words "I've had enough... I'm off to the pub." The "work" should automatically be forgotten by your brain. If you receive "work" in paper-document form, simply lift the document and drag the "work" to your garbage can. Put on your hat and coat and skip to the nearest bar with two friends and order three pints of beer . A.

Popular Recipes
One Pan Orecchiette with Italian Sausage and Kale

For the Love of Cooking

Bread Machine Easy Apple Coffee Cake

Betty Crocker

Chocolate Covered Strawberry Brownies (Gluten Free + Paleo)

Bakerita

Peda

Spice Up the Curry

Cheese-Stuffed Jalapenos

Taste of Home