Cheesy Buffalo Turkey Acorn Squash Bowls {Gluten-Free}

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Average Rating: 5 | Rated By: 5 users

Cheesy Buffalo Turkey Acorn Squash Bowls are so good! With only a few ingredients you can convert leftover turkey into the most delicious stuffed acorn squash dish. The squash is filled with the tastiest cheesy buffalo style turkey stuffing and then baked melding all the flavours together. Just imagine turkey chunks with most flavourful spiced up gooey cheese sauce.

What’s in the squash bowls?

The filling is made with squash, turkey leftovers, green onions and jalapeno. For the creamy buffalo sauce I used, sour cream, mozzarella cheese, hot sauce, garlic and Worcestershire sauce. Combine everything, and magic happens! If you don’t have leftover turkey, no problem use chicken. The stuffing will be just as delicious. This recipe is perfect for when you are looking for nutritious midweek meals.

This simple to make recipe is most popular after the holidays. Most of us have plenty of turkey or chicken leftovers, and this is a great way to use them up. For easy weeknight meals, check out our gluten-free casual meals recipes

 

Ingredients

  • 2 medium acorn squash
  • 3 cups shredded cooked turkey
  • 1/2 cup reduced fat sour cream
  • 1/4 cup diced green onions
  • 1 jalapeno pepper, chopped
  • 2 garlic cloves, minced or grated
  • 2 Tbsp. Melted butter
  • 1 cup grated mozzarella cheese + some for topping
  • Note: I did not add salt because the cheese, hot sauce and Worcestershire sauce are already salted, you can always add salt later
  • Instructions

  • Preheat oven to 375 F and line a rimmed baking sheet with parchment paper
  • Slice the acorn squash in half lengthwise and scoop out the seeds. Place the squash cut side down on the prepared baking sheet and roast for 30 - 45 minutes, until tender. Cooking time will depend on the size of the squash
  • For the stuffing; combine turkey, sour cream, green onions, jalapeno garlic, hot sauce, butter, Worcestershire sauce and 1 cup mozzarella cheese. Set aside
  • Using a spoon, scrape the acorn squash and combine with the cheese mixture
  • Place the squash bowls facing up on a baking sheet and top with buffalo turkey mixture and sprinkle with some cheese. Bake for 20 - 25 minutes until the cheese is golden
  • Note; I roasted the seeds from the squash for 15 minutes and scattered them over the squash bowls with some extra hot sauce just before serving


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