Harvest Stuffed Squash
|Photo provided by Family Features|
Harvest Stuffed Squash sure to be a big hit this Thanksgiving.
3 (1-pound) acorn squash, cut in half,
1 tablespoon olive oil
1 (20-ounce) package lean ground
1 (16-ounce) jar salsa
1 cup cooked rice
1 cup frozen corn, thawed
1 tablespoon chili powder
1 teaspoon garlic salt
1/2 cup shredded queso fresco or
Monterey jack cheese
1/2 cup chopped cilantro Mexican
crème or sour cream, if desired
Heat oven to 375 degrees F. Place squash, cut side up, in 13-by-9-inch baking pan. In large skillet over medium heat, heat oil until hot.
Crumble in turkey; add onion. Cook and stir until turkey is no longer pink and onion is tender; drain.
Stir in salsa, rice, corn, chili powder and garlic salt. Divide mixture among each squash half. Cover.
Bake 40 to 50 minutes or until squash is tender. Sprinkle with cheese and cilantro. Serve with Mexican crème, if desired. Serves 6.
Be it as a teacher, administrator or principal, Marsha Walters has been educating...
A "skimmer" or device that records credit card numbers was found on an ATM at the...
Destrehan’s Kristian Mosley scored on a 68-yard run on the second play of...
Ronald St. Pierre is humble about being named the American Legion Post 366’s...
Workout enthusiasts Dernell Murray, Lonnie Matherne and William Dempsey never...
Hahnville High School recently crowned the king and queen of its homecoming court....
Over 25 Years of Quality Sales, Service and Repairs on YAMAHA, MERCURY, EVINRUDE and JOHNSON Motors.
Allemands principal reflects on 40 years of service - 1508 views
Be it as a teacher, administrator or principal, Marsha Walters has been educating students in St. Charles Parish for the past four decades - and she has no plans to slow down anytime soon.