2 acorn squash, halved and seeded
1 lbs (16 oz) extra lean ground turkey breast
1 cup diced celery
1 cup finely chopped onion
1 cup fresh mushrooms, sliced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/8 teaspoon salt
1 pinch ground black pepper
8 oz can tomato sauce
1 cup reduced fat shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash cut side down in a glass dish.
  3. Cook in microwave for 20 minutes on HIGH, until almost tender.
  4. In a non-stick saucepan over medium heat, brown ground turkey.
  5. Add celery and onion; sauté until transparent.
  6. Stir in mushrooms; cook 2 to 3 minutes more.
  7. Add in tomato sauce and dry seasonings
  8. Divide mixture into quarters, spoon into the squash and cover.
  9. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven.
  10. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Calories: 299
Total Fat: 4g
Total Carbohydrates: 38g
Dietary Fiber: 6g
Sugars: 9g
Total Protein: 30g

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