Changing for the better, one bite and (deep) breath at a time.

Wednesday, November 26, 2014

Stuffed Acorn Squash

Happy Thanksgiving! The holiday season is in full swing, and our decorations are already up! We have never decked the halls pre-Turkey Day...first time for everything, I suppose. 

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


Preheat oven to 350°F. Spray the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake for 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving. Meanwhile, cook quinoa/brown rice in chicken broth according to package directions.

While the quinoa/brown rice is cooking, brown ground turkey in a sauté pan then set aside.

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. 

Fill the cooked squash and enjoy!