Cheesy Buffalo Turkey Acorn Squash Bowls {Gluten-Free}

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Average Rating: 5 | Rated By: 2 users

Hope you all had a fabulous Thanksgiving dinner with your family and friends. If you are like me, the last thing you want to do is eat more turkey the day after Thanksgiving. So I created this simple to make delicious feast that you can make in a jiffy from the turkey leftovers. Bring on the leftovers, the more, the better I say. These cheesy buffalo turkey acorn squash bowls are a great way to use up the turkey leftovers. They are made up of acorn squash, turkey leftovers, and delicious cheesy creamy buffalo sauce, all the things most of us love! The cheesy sauce which you can make as spicy as you like really spruces up the leftover turkey, certainly much better than turkey sandwiches. With Black Friday happening you are probably super busy shopping and will be exhausted at the end of the day, but I promise these stuffed acorn squash bowls will finish your day with a bang! In this recipe, you can also replace the turkey with leftover chicken and make it an easy anytime weeknight meal. I promise, you will LOVE these gluten-free cheesy buffalo turkey acorn squash bowls, they are sooo good! Now all you need is a fork, so dig in YUM 🙂 If you make this recipe, please don’t forget to leave comments, I would love to hear from you

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 - 4 Tbsp. gluten-free hot sauce
  • 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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