I hope your Thanksgiving preparations are well underway. If not and you need some inspiration (or perhaps will be cooking the rest of the weekend), check out this delicious acorn squash from my intern Macy!
4 acorn squash cut in half and seeds removed
Olive oil spray
1 cup uncooked quinoa/brown rice mixture (you can use one or the other)
1 1/2 cups reduced sodium chicken broth
1/2 lbs of organic lean ground turkey
1/2 tbsp olive oil
1/2 large white onion, diced
1 clove of garlic, minced
2 large carrots peeled and chopped
2 stalks of celery, chopped
1/3 C tomato sauce
2 sage leaves, chopped
Parsley, for garnish
Add olive oil to the pan and add the onion and garlic. Sauté 1 minute, add the celery, carrots salt and pepper to taste; cook until vegetables are soft, about 8 to 10 minutes.
Add tomato sauce and sage to the pan, stirring 5 minutes, then cook covered for about 2 minutes. Return the ground turkey and the cooked quinoa/brown rice to the sauté pan and mix well.