Ingredients

The following ingredients have 4 Servings
  • 2 large acorn squash
  • 1 tsp olive oil
  • salt and pepper
  • 1 package McCormick Fire Roasted Garlic Chili Skillet Sauce
  • 1 lb ground turkey
  • 15 oz canned kidney beans (drained)
  • 14.5 oz canned petite diced tomatoes (undrained)
  • 2 oz (1/2 cup) shredded cheddar cheese
  • Sour cream or Greek yogurt, avocado, tortilla chips, etc.

Instruction

  • Preheat oven to 400°F. Coat a baking sheet with olive oil; set aside.
  • Cut each acorn squash in half, then scoop out and discard the seeds. Brush each cut half with 1/4 teaspoon olive oil, then sprinkle with salt and pepper. Roast the squash cut side down until tender, about 20-25 minutes.
  • While the squash is baking, prepare the chili by first placing a skillet over medium high heat, and adding the ground turkey, breaking up as it cooks until fully cooked through.
  • Stir in Fire Roasted Garlic Chili Skillet Sauce, beans and tomatoes.
  • Bring to a boil, then reduce heat and simmer uncovered, for 5-10 minutes or until the squash is ready.
  • Fill each squash half with chili, top with shredded cheese, and return to the oven for 5-7 minutes, or until cheese is melted and slightly browned.
  • Serve with sour cream or Greek yogurt, avocado, tortilla chips, or any other toppings, as desired.