Instant Pot Acorn Squash
This Instant Pot Acorn Squash is stuffed with turkey sausage, red pepper, red onion and kale for a healthy and festive fall dinner idea!
Servings: 4 people
- 1 cup water
- 2 acorn squash, sliced in half and seeds scooped out
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 tbsp fennel seeds `
- 1 tbsp onion powder
- 1 red onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 1 cup kale, chopped
Microwave squash for 2 minutes to soften it - this will make it easier to cut. Slice acorn squash in half lengthwise and scoop out seeds. Place trivet on the bottom of Instant Pot and pour in water. Add acorn squash halves on their sides.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove acorn squash with gloves and drain water from pot. Serve and enjoy, or continue by making stuffing with instructions below.
Add olive oil to Instant Pot and set to saute. Add ground turkey, fennel seeds and onion powder, sauteeing 3-4 minutes until browned. Add onions, red pepper, garlic, salt & pepper and cook until veggies soften, about another 3-4 minutes.
Stir in kale then cook another 2 minutes. Stuff each squash half with stuffing, then serve and enjoy!
Calories: 283kcal | Carbohydrates: 30g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 79mg | Potassium: 1309mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3425IU | Vitamin C: 84.6mg | Calcium: 130mg | Iron: 3.2mg