I’m reveling in all things fall these days. I have my mums planted, pumpkins on the porch (and have challenged my BF to a pumpkin carving contest – update on the winner to follow), I’m wrapped up in a cozy sweater, and I’m in the kitchen cooking up a warm fall recipe. Squash is in season so I pretty much bought all the acorn squash at the grocery store and cooked up this yummy little stuffed squash. The mixture is easy, flavorful, and using the squash as a bowl adds an element of sophistication – if you want to impress your friends/family.
1lbs ground turkey
1 onion, chopped
4 cloves garlic, minced or pressed
1 tsp cumin
1 tsp cinnamon
1 tsp kosher salt
1 cup cooked quinoa or brown rice
1 Tbsp EVOO
HOW TO DO IT:
Pre-heat oven to 400 degrees. Prep baking sheet with foil.
Cut squash in half length-wise and remove seeds. Place cut-side down on baking sheet and cook in oven for 35-40 mins.
In a large skillet, heat 1 tbsp EVOO. Once hot, add onion and cook until soft (about 4 mins). Add garlic and cook about 30 seconds until fragrant. Add turkey and spices and brown (about 5-7 mins). Stir in rice or quinoa.
Remove from heat. With a spoon, scoop flesh from acorn squash leaving a 1/4″ border. Fold flesh from squash and parsley into mixture. Fill squash “bowls” with turkey and rice mixture.
- This can be a complete meal on its own or if you’re looking for a good side, I always like a big salad with lots of greens, chick peas, red pepper, red onion, and carrots topped with a lemony vinaigrette (lemon juice, EVOO, coriander, ginger, and cumin).