Recipe: Stuffed Acorn Squash

Stuffed Acorn Squash

Preheat Oven 375 degrees.

Place whole acorn squash and 1 inch of water in a baking dish.  Bake for 30 minutes.  When it comes out of the oven, drain the water, let cool and then cut in half.  Scoop out the seeds, discard seeds and then put the 2 halves back in the covered baking dish face up.  Set aside.

Ingredients:

2 cups of peeled, sliced carrots

1 cup sliced leeks

Fresh chives and parsley to taste

1 tsp cinnamon

Salt and pepper to taste

1 pound of ground turkey

In a large skillet warm 2 tbsp of olive oil.  Add all ingredients except ground turkey.  Saute on medium heat until carrots begin to soften.  When carrots just begin to soften, add turkey and cook until turkey is cooked into small pieces and incorporated with the other ingredients.

Take the baking dish with squash halves and spray olive oil on both halves and sprinkle with cinnamon. Add the sauteed ingredients in and around the acorn squash halves. Sprinkle top with cinnamon.  Cover and bake for about 1 1/2 hours. The dish is done when squash gets to your desired consistency. 

Enjoy!