What's better than a burrito bowl? How about one with an edible bowl? A bowl full of nutrients and so much flavor, an acorn squash! This would be a great meal prep recipe. Just roast the squash and cook the filling ahead of time and store separately until you're ready to eat.
Acorn Squash Burrito Bowls
4 servings | 50 minutes
2 small acorn squash (400-600g each)
1 lb ground turkey
1 14.5 oz can diced tomatoes, no salt added
1/2 tbsp olive oil
1/2 green bell pepper, diced (~80g)
1/2 red bell pepper, diced (~80g)
1/2 yellow onion, diced (~60g)
1/2 cup water
1/2 cup low sodium black beans
1/4 cup quinoa
1 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
Preheat oven to 400. Line a baking sheet with tin foil and nonstick spray.
Slice 2 acorn squashes in half, brush with olive oil salt and pepper and place facedown on baking sheet. Bake for 45-50 min, until fork tender.
While the squash is cooking, heat the remaining olive oil on medium in a large sauce pan. Add ground turkey and cook until browned.
Add diced peppers, onions and spices. Cook until veggies start to wilt.
Add in diced tomatoes, water and quinoa to pan. Stir to combine.
Cover, turn heat down to medium-low and cook for 15 min. After 15 min remove from heat for 5 min. Uncover and fluff with a fork.
Stuff each acorn squash with 1/4 of the mixture (Pictured is only about half a portion stuffed in each half and I added more filling as I ate the squash).
Top with your favorite toppings: cilantro, lime juice, sour cream or Greek yogurt, shredded cheese, fresh avocado slices etc.