Turban squash is sweeter than Acorn squash, so this filling allows that sweetness to come through, but isn't a sugary recipe.
Preheat oven to 375 degrees. You may use one large squash or two small ones. Remove crown of turban. Scrape out seeds and membrane. Sprinkle cavity with salt. Place in baking pan with squash opening facing down. Add water to pan to a depth of 1 inch. Bake 30 (for small squash) to 50 (for single large squash) minutes. Carefully remove squash to plate and save water in the baking pan.
In skillet, combine ground beef, onion, garlic, green pepper, thyme and fennel. Cook 5 minutes over medium high heat until meat is browned. Drain well. Mix in parsley.
In a bowl, combine egg, sour cream, then parmesean cheese.
Add egg mixture to meat mixture in skillet, mix well.
Spoon filling into squash. Place squash back in baking pan with water, this time with stuffing opening facing up.
Return to oven for 50-60 minutes until filling is set up and when skin begins to turn dark at the edges.
Remove from oven and let set for 15 minutes.
To serve, cut into pieces and serve with spoons to scoop out the squash from its shell.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 | ||
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Calories: 484 | ||
Calories from Fat: 298 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 164.3mg | 51 % | |
Sodium 515.3mg | 18 % | |
Potassium 613.2mg | 16 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8g | ||
Protein 36.5g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 484
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