Stuffed Acorn Squash with Turkey
As a kid we used to eat acorn squash every fall, but it was very different from this recipe. Usually we ate acorn squash covered in butter and brown sugar, which is mighty tasty but not exactly in the realm of healthy or Whole 30. I have been thinking about doing a recipe stuffed with meat. To keep this light, I went with ground turkey, but this recipe will work well with sausage as well. Half of an acorn squash offers you about 100 calories, is low carb and has a quarter of your daily dose of vitamin C. This is an easy dish that is great for the holidays; the lightly sweet squash paired with the savory turkey meat is wonderful for a chilly fall evening.
2 acorn squashes, halved and seeds removed
1 pound extra lean ground turkey
2 carrots, peeled and chopped
3 celery stalks, chopped
3 cloves of garlic, finely minced
Italian Seasoning (1/2 tablespoon dried basil, 1/2 tablespoon dried parsley, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon oregano)
2 tablespoons olive oil (for the turkey stuffing)
1 teaspoon olive oil (for basting the squash)
Preheat the oven to 350 degrees Fahrenheit. Prep the acorn squashes, halving them with a large knife and scooping out the seeds and strings. Set into glass baking sheet and coat with the olive oil allotted for the squash.
In a large pan, heat the remaining olive oil over medium heat and brown the turkey meat. Once the meat it almost done, add the chopped carrots, celery, garlic and all of the spices. Stir for a minute or two and turn off the heat.
Using a large spoon, scoop out the meat stuffing and place into the squash. Once filled, you can go ahead and spoon the rest of the meat around the bottom of the squashes. Place the baking pan into the oven and bake for 30 minutes.
Once cooked, remove from the oven and allow to cool for a few minutes. Eat with a fork and enjoy!