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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 whole(s) acorn squash |
1 pound(s) ground turkey |
black pepper |
2/3 cup(s) celery diced |
1/2 cup(s) onion diced |
2/3 cup(s) carrots diced |
1 whole(s) red bell pepper diced |
1 can(s) chicken broth |
1/4 cup(s) white wine |
2 tablespoon(s) tony chachere's instant roux & gravy mix |
cayenne pepper |
3 cup(s) cooked rice |
Directions:
1. Cut acorn squash in half and remove the seeds. Place the acorn squash with the cut side down in a shallow glass baking dish and fill with 1 of water. Microwave on high for 15 minutes or until the squash is tender.
2. Heat a frying pan, sprayed with cooking spray on medium heat. Brown the ground turkey and season with black pepper to taste.
3. In a separate bowl, stir together the gravy mix with half of the chicken broth. Mix well. Pour gravy over browning turkey breast and stir. Then add other half of chicken broth, vegetables, wine and cayenne pepper. Cover and bring to a boil. Reduce heat.
4. Using a large spoon, scoop out the squash and remove from the skin. Stir in mixture. Cover and let simmer over low heat for 15-20 minutes.
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