Jenny RD’s Kitchen: Autumn Acorn Squash

Jenny RD’s Kitchen: Autumn Acorn Squash

 

 Autumn Acorn Squash

 

Autumn Acorn Squash Ingredients:

Note: Makes 2-3 servings

 

  • 1 large Acorn Squash
  • ¾ lb 93% ground turkey
  • ½ onion, chopped
  • 1 celery stalk, chopped
  • ¼ cup low sugar dried cranberries
  • ½ apple, peeled and chopped
  • ½ tsp of dried thyme
  • 1 Tbsp plain panko bread crumbs
  • 3 Tbsp grated parmesan cheese
  • ¼ tsp garlic powder
  • 3 Tbsp olive oil
  • Salt and pepper to taste

Autumn Acorn Squash Directions:

  1. Preheat the oven to 400°F.
  2. Cut the bottom and the top of the squash so you have flat surfaces on both sides. Then cut in half and remove all the seeds.
  3. Drizzle both halves with olive oil, season with garlic powder and pepper.
  4. Place the squash in the oven face side up and roast for 45-50 minutes.
  5. While the squash roasts, heat 1 tablespoon of olive oil in a large skillet.
  6. Add ground turkey, season with salt and pepper and cook until the meat is cooked through. Remove from the pan and set aside.
  7. Using the same skillet, add 1 tablespoon olive oil, onions, celery, apple, cranberries and thyme and cook until tender.
  8. Add the cooked turkey back to the skillet, season with salt and pepper and cook for a few more minutes.
  9. Add panko breadcrumbs and parmesan cheese and gently stir to combine everything.
  10.  Fill each squash with the turkey mixture and bake in oven for about 15 minutes until warmed through.

 

 

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