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Picadillo Stuffed Acorn Squash

Spice Islands®

Picadillo Stuffed Acorn Squash


  • Prep Time: 25 minutes
  • Total Time: 1 hour 30 minutes

6 servings


3 medium acorn squash

1 teaspoon + 1 tablespoon Mazola® Corn Oil

1 medium onion, chopped (about 1 cup)

3 cloves garlic, minced

1/2 teaspoon Spice Islands® Chipotle Chile Powder

12 ounces ground turkey

1 medium potato, peeled and finely chopped (about 1 cup)

1 medium apple, cored and finely chopped (about 1 cup)

1 can (14-1/2 ounces) salt-free petite diced tomatoes

1/3 cup raisins

8 pimento stuffed medium green olives, chopped

2 tablespoons finely chopped almonds

1/2 teaspoon Spice Islands® Ground Saigon Cinnamon

1/8 teaspoon Spice Islands® Ground Allspice

1/8 teaspoon Spice Islands® Ground Cloves

1/4 cup water


Preheat oven to 350ºF.

Split squash in half lengthwise and remove seeds.  Brush cut edges with 1 teaspoon oil.  Place cut side down on rimmed baking sheet.  Bake for 40 minutes or until squash is nearly tender.  Remove from oven.

Heat 1 tablespoon oil in large skillet over medium-high heat.  Add onion, garlic and chipotle.  Cook for 3 to 4 minutes until onion is just tender.  Crumble in turkey; cook for about 10 minutes, stirring frequently, until turkey is cooked through. 

Add remaining ingredients; stir well.  Cover and cook for 20 to 25 minutes, stirring occasionally until potatoes and apples are tender.

Turn squash over and fill each cavity with picadillo.  Cover and return to oven and bake 20 to 30 minutes or until squash is tender.

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