Weekdays 10a/9c
  • Showtimes
Share
Acorn Squash Taco Bowls

Acorn Squash Taco Bowls

Nutritionist Alexandra Catalano is making some flavorful tacos that are packed with protein and low in fat.
Ingredients
  • 3 Acorn Squash
  • 1 can Black Beans
  • 2 Tbsp Cilantro
  • 2 Cups of Shredded Turkey Breast
  • 1 tsp of Cumin
  • 1 tsp Salt
  • Chopped minced garlic ( 2 cloves)
  • 1 tsp of Oregano
  • 1 tsp of Oregano


Directions

1) For Turkey Meat

2) In a skillet add a tablespoon of coconut oil and heat pan low. In a small separate bowl
mix cumin, salt, garlic, cilantro, oregano, and cayenne together. Add turkey in a large
skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5
minutes. Add onions and black beans.

3) Preheat oven to 400°F. Pierce acorn squash with a fork 2-3 times.

4) Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet.

5) Bake for 20-25 minutes or until soft. Let cool. Spoon turkey mixture into the center of each acorn.

4) Garnish with cilantro, if desired and serve!

Download the Home & Family Fall Harvest Cookbook>>

Get more recipes at the Home & Family Pinterest Page

Get more information about this episode >>

The Latest Recipes