Ingredients:

  • 2 medium acorn squashes (about 2 lbs / 900g), halved and seeded
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lb lean ground turkey or Italian turkey sausage
  • 1 medium yellow onion (approx. 150g), finely diced
  • 2 stalks celery (approx. 80g), minced
  • 1 medium Granny Smith apple (approx. 150g), peeled and diced
  • 2 cloves garlic (approx. 6g), minced
  • 1 cup cooked quinoa or wild rice
  • 1/2 cup low-sodium chicken bone broth
  • 1 tsp dried sage
  • 1/2 tsp dried thyme

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
  3. Place squash cut-side down on a parchment-lined baking sheet and roast for 25–30 minutes until the flesh is tender but holds its shape.
  4. While the squash par-roasts, heat a skillet over medium-high heat and brown the ground turkey or turkey sausage, breaking it apart with a spoon.
  5. Add the diced onion and celery to the skillet and sauté for 4–5 minutes until translucent.
  6. Stir in the minced garlic and diced apples, cooking for another 3 minutes until the apples begin to soften.
  7. Fold in the cooked quinoa or wild rice, dried sage, and dried thyme.
  8. Pour in the chicken bone broth and simmer for 2–3 minutes until the liquid is absorbed.
  9. Fill the par-roasted squash halves with the savory filling and return to the oven to bake until heated through.