Weight Watchers™ Friendly Stuffed Squash

It’s officially fall here in Wisconsin and this Weight Watchers™ Friendly Stuffed Squash recipe is perfect for this time of year.

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About a month ago, I started seeing mums on the porches of houses in my neighborhood.

That only means one thing to me.

Fall is coming.

Fall is coming, and that means…winter is coming.

I dislike mums simply for this reason.

They are a pretty flower.

But, they have an attached meaning.

Cold.

Cold is coming.

I like fall, but that means Old Man Winter is comin’ in hot (or cold) soon.

The leaves are starting to fall here and I can smell the constant scent of firewood burning from my neighbor’s fireplace.

I went to the grocery store this morning and had to dig out my winter coat because it was in the low 40’s.

Boo.

I also used the heated seats in my car.

Yay.

I like sweatshirt weather, but we really haven’t had much of that this fall.

It went straight from shorts to coat weather.

Not cool fall, not cool.

Really, it’s too cool.

We had a girls’ night on Friday night at my best friend’s house.

It was nice to get together and eat some good food, drink some good wine and laugh.

I had a long week and needed it badly.

My friend made stuffed squash and it was delicious.

I have to admit, I wasn’t a squash fan before Friday.

My mom often made butternut squash when I was growing up.

I tried it numerous times but could never get down with it.

It smells like vegetable.

I’m not a fan of vegetable smell.

You know what I mean by that?

I tried it with butter and salt, and other things.

It always smelled and tasted like vegetable.

So, when my friend said she was making stuffed squash I was less than excited.

I stopped at a local restaurant and picked up a few things to take to girl’s night.

Turns out, I didn’t even have to!

When I walked in her home, I was hit with a smell so good I knew I had to try this squash.

She pulled it out of the oven and it looked so yummy.

She used Italian sausage in her recipe and I could smell that yummy pork and Italian seasonings.

It was so good, I knew I had to make a lighter version for my blog friends!

That’s when Weight Watchers™ Friendly Stuffed Squash was born.

I replaced the pork with Italian ground turkey.

I also replaced the butter she used with light butter with canola oil and a lot less of it.

Her recipe also called for wild rice.

I meant to put the rice in the recipe but completely forgot to add it.

After I said a swear word, I decided it didn’t need the rice and it would lower the points value as well.

Bonus!

This recipe is super easy to make and will please the whole family.

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Yield: 4 Halves of Squash

Weight Watchers™ Friendly Stuffed Squash

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This easy and delicious stuffed squash recipe will have you coming back for more! Stuffed with Italian ground turkey, spinach, mushrooms and onions, the flavor is great!

Prep Time 5 minutes

Cook Time 50 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• 2 Acorn Squash, Halved and Cleaned
• 1 Pound Italian Ground Turkey
• 1/2 of One Onion, Diced
• 1 Container of Mushrooms, Cleaned and Chopped
• 1 Tablespoon Light Butter with Canola Oil
• 2 Cups Spinach, Washed and Cut into Thin Ribbons
• 2 Teaspoons Salt
• 1 Teaspoon Pepper
• 4 Teaspoons Grated Parmesan Cheese

Instructions

1. Preheat oven to 350 degrees.
2. Start by cutting the squash in halves. Clean out center of each squash. 
3. Set face down in an oven safe dish, with 1/4 cup of water on the bottom.
4. Bake for 45 minutes.
5. While squash is baking, start making the stuffing mixture.
6. Add butter to skillet over medium high heat.
7. Once melted, add onions, mushrooms and spinach. Cook for 5 minutes.
8. Add ground turkey to mixture and cook thoroughly. Add 1 teaspoon of salt and one teaspoon of pepper to mixture. Mix well.
9. When squash have finished baking, remove from oven, sprinkle salt and pepper on each half and stuff each with mixture. It will be about 1/2 cup stuffing for each half of squash.
10. Sprinkle 1 Teaspoon Parmesan cheese on each squash half. 
11. Place back in oven for 5 minutes.
12. Remove from oven and let stand 5 minutes.

Notes

You can substitute just about any squash in this recipe, but I find that Acorn has the best flavor, in my opinion.

Serving size is one half of squash, and is 5 WW Personal Points™ per serving.

Serving Size = 1/2 of Squash – 5 WW Personal Points™ per Serving

*** For the most accurate point count, enter this recipe into the recipe builder on the WW app. WW Personal Points™ is different for everyone, so your points may vary. ***

Ingredients:

2 Acorn squash, halved and cleaned

1 Pound Italian ground turkey

1/2 of one onion, Diced

1 Container of mushrooms, cleaned and chopped

1 Tablespoon light butter with canola oil

2 Cups spinach, washed and cut into small ribbons

2 Teaspoons salt

1 Teaspoon pepper

4 Teaspoons grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees.
2. Start by cutting the squash in halves. Clean out center of each squash. 
3. Set face down in an oven safe dish, with 1/4 cup of water on the bottom.
4. Bake for 45 minutes.
5. While squash is baking, start making the stuffing mixture.
6. Add butter to skillet over medium high heat.
7. Once melted, add onions, mushrooms and spinach. Cook for 5 minutes.
8. Add ground turkey to mixture and cook thoroughly. Add 1 teaspoon of salt and one teaspoon of pepper to mixture. Mix well.
9. When squash have finished baking, remove from oven, sprinkle salt and pepper on each half and stuff each with mixture. It will be about 1/2 cup stuffing for each half of squash.
10. Sprinkle 1 Teaspoon Parmesan cheese on each squash half. 
11. Place back in oven for 5 minutes.
12. Remove from oven and let stand 5 minutes.

I hope you enjoy this as much as I did! 

Let me know how you liked this Weight Watchers™ Friendly Stuffed Squash!

We can eat fall food and not gain weight! It is possible!

Happy fall, y’all!

Carissa