Turkey & Kale Stuffed Acorn Squash

This is a great fall dish that keeps well as leftovers for lunch too!

Ingredients:

2 Medium Acorn Squash, Sliced in Half and Gutted

2 Pounds Lean Ground Turkey, 99/1

1 Cup (uncooked) Quinoa

1 Yellow Onion, Chopped

2 Celery Stalks, Chopped

1⁄2 Cup Dried Cranberries, Lower Sugar

1 Apple, Peeled and Chopped

1 tsp Dried Thyme

4 Tbs Parmesan Cheese, Grated

1 Cup Veggie or Poultry Stock

Olive Oil, Salt and Pepper

Let’s Get Cooking:

1. Preheat the oven to 400F.

2. Cook quinoa in a instapot or rice cooker according to the directions.

3. Brush the cut side of the prepared squash lightly with oil and season with salt and pepper.

4. Roast the squash on baking sheet in the oven for 50-60 minutes (until soft).

5. Heat 1 Tbs oil in a skillet on medium heat. Add the turkey and brown. Set aside in a bowl.

6. In the emptied skillet, add the onion and thyme and cook until translucent (about 5 minutes). Add celery, apple and cranberries and cook to rehydrate (3-4 minutes).

7. Return the meat to the skillet. Add stock, quinoa, salt and pepper to taste. Cook 3-4 minutes. Stir everything well.

8. Fill each half of the squashes with filling. Top with cheese. Bake for 15 minutes.