Turkey Stuffed Acorn Squash

The next time you’re craving something hearty and savory, try this Turkey Stuffed Acorn Squash recipe! Acorn squash is a great source of fiber, beta carotene, vitamin C and potassium, while the turkey adds protein and essential amino acids (choose organic, free range turkey when possible). If you feel like one serving (1/2 stuffed squash) isn’t quite enough to fill you up, try serving it with brown rice or cauliflower rice (or just have a second half!).

Makes: 4 servings

Ingredients

• Olive oil (for sauteeing and coating squash)

• 2 acorn squashes

• 1 yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 lb. ground turkey (organic, free range)

• 3 cups baby spinach, packed and coarsely chopped

• 2 tsp dried rosemary

• 3 tbsp fresh parsley, finely chopped

• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F.

2. Cut each acorn squash in half and scoop out the seeds.

3. Place squash cut side up in a baking pan. Brush or spray with oil and sprinkle with sea salt. Flip the halves over so the cut side is face down before placing in the oven. Bake for 25 minutes or until soft.

4. While squash is baking, prepare the stuffing by first placing a large skillet on low-medium heat. Add olive oil to coat the bottom of the pan. Add chopped onion and garlic; cook until translucent, stirring occasionally. Now add turkey and cook for another 5-6 minutes, combining it with the onions and garlic. Add spinach and rosemary and cook for a few more minutes until spinach is wilted and turkey is cooked through.

5. Once the squash is out of the oven, flip the halves over and stuff the openings with the turkey mixture, dividing evenly. (It may not all fit, and that’s ok - you can let the extras fall into the pan or reserve it for leftovers.) Return to the oven and broil (high) for another few minutes or until tops start to turn golden brown.

6. Serve hot - I love to serve this on a bed of cauliflower rice!