I made some stuffed acorn squash for dinner last night and they were delicious. I enjoy stuffing the squash to make them more filling and interesting now when we are grain free. We always add some greens on the side. We only had some dark leafy greens with the squash since the meat filling included veggies already.
Use what you have at home
As usual I added what I had at home instead of following a particular recipe. However, the inspiration for this recipe came from Whole9Life.com. I made enough of the meat mix so that I would have some leftovers for breakfast or lunch.
2 acorn squash
2 1/2 ground turkey
1 yellow onion
1 yellow squash
1 green bell pepper
1/2 red cabbage head
A bunch of kale
3-4 cloves of garlic ( I love garlic)
thyme, cumin, oregano,
I cut the squash in halves, scoped out the seeds, filled each squash with a tablespoon of water , and placed them on a pan filled with 1/4 of a cup of water. I baked them for about 35 – 40 minutes at 400 degrees just like Whole9Life.com suggested.
I sauteed the meat and onion in coconut oil and added all the other ingredients.
It’s really not much to this dish. Cutting the ingredients is the most time consuming so I made the meat mix a couple of hours before dinner time. You may want to switch out or reduced the amount of the cabbage and kale if you have a thyroid problem.
————————————————————————————————————-Johanna Johanna is an aromatherapist and an independent distributor of Young Living Essential Oils. She also runs Naturally Sports & Wellness together with her husband.