Stuffed Acorn Squash - The Clean Eating Couple.pdf768.9KB
-2 whole acorn squash
-1 tablespoon olive oil
-1 lb ground turkey or ground beef
-1 1/2 cups baby bella mushrooms chopped
-1 cup honey crisp apples peeled + chopped in small pieces
-1/2 cup chicken stock
-2 teaspoon fresh rosemary chopped finely
-1 teaspoon pepper
-1/2 teaspoon salt
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 cup shredded cheese
-Preheat oven to 450 degrees
-Line a baking sheet with foil or parchment + brush with olive oil to prevent squash from sticking
-Slice acorn squash in half, scoop out seeds and place flat on sheet brushed with olive oil.
-Bake the squash for 20 minutes, until it is tender when pierced with a fork
-While the squash cooks – heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown.
-While the turkey is cooking, chop mushrooms, apples + herbs.
-Add in chopped mushrooms, apples, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes. Add chicken stock once everything is browned.
-When the squash is done, remove from the oven + scoop out most of the cooked center, leaving a little bit of filling in the acorn squash.
-Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in.
-Scoop the turkey/squash mixture back into the squash + top with cheese of choice
-Bake them at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheesy gets crispy.