Go Back

Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways!

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 2

Ingredients

  • 1 acorn squash
  • olive oil to drizzle
  • 1 serving of my Bikini Bolognese*
  • 1 cup butternut squash noodles Blade C
  • olive oil cooking spray
  • salt and pepper to taste
  • 1 cup shaved gruyere cheese

Instructions

  • Preheat the oven to 400 degrees.
  • Cut the acorn squash in half. Scoop out all of the insides and make sure all seeds are removed. Drizzle lightly with olive oil and massage into squash flesh with fingers.
  • Place the acorn squashes cut-side down on a baking tray. Roast in the oven for 30 minutes or until easily pierced with a fork. Once done, remove from oven and flip over so that the cut side is up to cool. Set the oven to broil.
  • While the acorn squash is roasting, make the bikini bolognese.
  • Five minutes before the acorn squash is done roasting, add the butternut squash noodles onto a baking tray coated with cooking spray. Roast for those last 5 minutes and then add it to the skillet with the bolognese. Stir to combine and spoon half of the mixture into 1 of the acorn squash halves. Set aside.
  • For the other acorn squash, spoon out the flesh of the acorn squash and add it to the remaining bolognese mixture. Stir to combine thoroughly and add back into the acorn squash skin.
  • Sprinkle each acorn squash halve evenly with gruyere cheese and place in the oven to broil for 5 minutes, checking periodically to make sure the cheese is bubbling but does not burn.
  • Remove the acorn squash from the oven and enjoy!

Recipe Notes

*Make this while the acorn squash is roasting. Recipe: https://inspiralized.com/2013/07/09/tasting-tuesday-bikini-bolognese/