Turkey Stuffed Acorn Squash (4 Servings)
INGREDIENTS 2 whole acorn squash cut in half
2 tsp. fresh rosemary, finely chopped 1 tsp. pepper ½ tsp. salt 1 tsp. garlic powder ½ cup onion, diced (about 1 onion) 1 cup shredded cheese (cheddar, gruyére, or mozzarella)
1 Tbsp. avocado oil 1 lb. ground turkey 1 ½ cups baby Bella mushrooms, chopped 1 cup Honeycrisp apples, peeled and chopped in small pieces ½ cup chicken stock
INSTRUCTIONS 1. Preheat oven to 450°F Line a baking sheet with foil or parchment and spray with olive oil to prevent sticking.
2. Slice squash in half, scoop out seeds and place flat on sheet sprayed with olive oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork. 3. While the squash cooks, heat 1 Tbsp. of avocado oil in a pan. Sauté turkey in olive oil for 10 – 15 minutes until brown. 4. Add in chopped mushrooms, apples, diced onions, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes. 5. When the squash is done, remove from the oven and scoop out most of the cooked center, leaving a little bit of filling in the acorn squash. 6. Add the squash filling to the turkey, mushroom, apple mixture in the pan and stir until completely mixed in. Scoop the turkey squash mixture back into the squash and top with cheese of choice. 7. Bake at 450°F for 5 – 10 minutes until cheese melts. Optional: Broil for 2 – 3 minutes so the cheesy gets crispy. Acorn squash is considered a starchy vegetable, making this a balanced meal. However, if you prefer to make this a lower carb meal, swap the acorn squash for spaghetti squash and it will cut the carbs in half. ½ acorn squash (cooked): ~45 gms of carbs. ½ spaghetti squash (cooked): ~20 gms of carbs NutritionNotes
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