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:
covered percent of daily need
