Stuffed Acorn Squash

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4 Servings
60 Minutes
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Inspiration

"Winter squash is the perfect fall veggie to prepare on these chillier nights. This recipe incorporates sweet and savory, all while keeping it pretty healthy and giving all of the autumn vibes." -Sydney, Market Employee

Ingredients

• 2 whole acorn squash, cut in half

• 1 tbs olive oil

• 1 lb ground turkey

• 1 cup baby bella mushrooms, chopped

• 1 cup of apples, peeled and chopped

• 1/2 cup of chicken bone broth

• 2 tsp fresh rosemary, chopped finely

• salt & pepper to taste

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 cup shredded cheddar cheese

Method

1. Preheat oven to 450 degrees.

2. Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking.

3. Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil.

4. Bake the squash for 20 minutes, until it is tender when pierced with a fork.

5. While the squash cooks – heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown.

6. Add in chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes.

7. Add the squash filling to the turkey mixture.

8. Scoop the turkey/squash mixture back into the squash & top with cheese.

9. Bake at 450 for 10 minutes until cheese melts.

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