If you are looking for something delicious to serve for dinner, why not try this yummy Stuffed Acorn Squash recipe my husband has named "Thanksgiving in a Squash".
4 Small- Med Acorn Squash (this also gave us a whole one for leftovers) Cut in half and the seeds removed.
1lb organic free range ground turkey
1 package of portabello mushrooms
1 Leek, slicked thin
Salt & Pepper
Fresh or Dried Sage 1 T, 2 if you like a lot of sage.
Coconut Oil or oil of choice for sauteing
2T dried cranberries (optional)
1 Cup of Sharp Cheddar Cheese (leave out if dairy free)
Directions for the squash:
Preheat the oven to 350 degrees.
Place a Tablespoon of melted coconut oil onto a baking sheet.
Season each acorn squash half with salt and pepper
Place the squash cut side down onto your baking sheet and bake for 45-50 minutes until fork tender.
Heat a large skillet to medium heat. Add 2 Tablespoons of coconut oil. Turkey is a little on the dryer side, so we're going to build flavor. You're also going to want to cook it a little slower to help keep the turkey moist. Cook your ground turkey fully, until crumbled.
Add the diced mushrooms and leaks, and saute until tender and slightly browning.
Add salt and pepper to taste, fresh sage and your minced garlic. Continue to cook until the garlic has softened. Add cranberries at this time if you choose to add them.
Bringing the squash and filling together:
Flip each squash over so that the cavity is ready to be filled. Fill each squash with the turkey mixture (top with a sprinkle of cheese at this time if you wish). Bake an additional 5 minutes until the cheese is gooey and melted.
This isn't the greatest photo as this was one of the halves on the second day (I love this for lunch). I completely forgot about getting a picture of all of them filled and ooey gooey. Everyone here couldn't wait to eat them.