Robin Rhine McDonald
Turkey & Herb Stuffed Acorn Squash
Anyone else experience post-holiday blues?? I LOVE the end of the year from the pumpkin spice lattes of fall to the herby goodness of Thanksgiving and Christmas. If you’re missing those holiday flavors stepping into the New Year, this healthy meal will give you the taste you’re looking for!
Herby turkey & veggie stuffed acorn squashes! It takes about 40 minutes to make from start to finish. Here’s what you need to feed a family of 4: 💚4 Acorn squashes 💚2lbs of Italian ground turkey or pork sausage (pasture raised, organic, and/or antibiotic free) 💚1-2 Tbs of grass fed butter 💚1/2 onion, diced 💚4-5 leaves of shredded kale 💚1 Tbs of rosemary 💚2 tsp of thyme 💚Salt and pepper to taste Directions: 👌Turn your oven on to 350F. Cut the squashes in half and remove seeds and goop. 👌Place squash face down on a parchment paper lined baking sheet. Bake for 35 minutes or until soft. (You can also do it face up with some butter on top for 40-45min if desired) 👌In one pan, while the squash is cooking, carmelize the onions in the butter. Low and slow is the way to accomplish this. 👌In another pan, while the onions are cooking, cook the ground meat and add all the spices. 👌Once the onions are cooked, add to the meat along with the shredded kale. Mix until kale turns bright green and cooks down a bit (~3min). Keep in a pot to keep warm until squash is done. 👌It should time just about right that by the time you finish the meat and veggies, maybe do a couple dishes, and set the table - the squash will be done. 👌You might need to let the squash cool a bit before consumption. Once it’s ready, fill each one with the sausage veggie mix and refill as desired!! Enjoy!!