Whether you have a gluten sensitivity or not, this recipe is a gluten free keeper — Turkey and Apple Stuffed Acorn Squash. A good friend of mine shared this tasty, low fat, nutrient rich meal that’s sure to leave you feeling satisfied.
This recipe serves 8 so feel free to double it or cut it in half.
4 medium acorn squash, halved and seeded
8 tablespoons of extra-virgin olive oil, divided
Kosher or fine sea salt, to taste (I typically cook without the added salt)
Freshly ground black pepper, to taste
1 pound ground turkey
2 medium sweet apples, such as Pink Lady or Gala, peeled, cored, and
1 medium yellow onion, diced
2 medium celery stalks, diced
1/2 pound mushrooms, chopped
4 medium garlic cloves, minced or finely grated
2 teaspoons poultry seasoning
3/4 cup blanched almond flour
3 large egg whites, lightly beaten
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Place the squash halves cut sides up on the baking sheets. Brush with 4 tablespoons of olive oil. Sprinkle with salt and pepper. Bake 45-55 minutes, until tender when pierced with fork (and when top edges are nicely browned).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the turkey. Cook, breaking up with wooden utensil, until cooked through and no longer pink. Transfer to a large bowl. Add the remaining 2 tablespoons of oil to the pan. Add apples, onion, celery, and mushrooms. Cook, stirring occasionally, for 5-6 minutes. Add garlic and poultry seasoning and stir 1-2 minutes. Transfer the mixture to the bowl with turkey. Stir to combine, then taste and season with salt and pepper, if desired. Stir in almond flour and egg whites.
When squash halves finish roasting, pile stuffing evenly into the halves. Return to the oven for 15 minutes. Serve warm.
Squash is a nutrient rich food we should all indulge in when we can. Do you have a good squash recipe to share? How about a gluten free one? Check out my Sweet & Sour Chicken — another gluten free keeper.
The Ultimate 5 Week Bran Muffins are not only delicious, but they are healthy as well. Food does not have to be high in fat, salt, and sugar to be scrumptious. With the summer months upon us and the farmer’s markets at their best, we can take advantage of the succulent fruit rich in vitamins and minerals that are available to us. Most will do for this easy, flavorful, healthy muffin that can be eaten for breakfast or dessert as a healthy alternative. The particular muffins shown in these photos have Georgia peaches, blueberries, bananas, apples and walnuts. You can use whatever fresh fruit you enjoy and is available (or a combination).
1 (15 oz.) box Raisin Bran
1 cup of sugar
1 1/2 cup granulated Splenda (if you do not wish to use Splenda, increase the sugar for a total of 2 1/2 cups)
2 cups all purpose flour
3 cups whole wheat graham flour
5 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon, apple pie spice, or pumpkin pie spice
4 beaten eggs
1 cup canola or vegetable oil
1 quart buttermilk
Mix all the dry ingredients in a large bowl.
Add beaten eggs, oil, and buttermilk to the well mixed dry ingredients.
Refrigerate until ready to use.
Tip: I generally use a 3 cup cereal bowl to make a batch at a time.
To this batter, you may add approximately 1/2 cup of your favorite diced fruit — fresh (or frozen) like peaches, apples, mashed ripe bananas, and blueberries. Walnuts make a delicious and healthy addition.
Fill greased muffin tins 2/3 of the way or bake in muffin baking paper cups.
Bake at 400 degrees for 15 – 20 minutes. If they get too brown bake at 375 for 25 minutes.
You may use the entire batter to make the muffins all at once and freeze some for later (they freeze beautifully), or make what you want to eat that day and refrigerate the batter for the next time you want a warm muffin fresh out of the oven. The batter should last up to approximately 5 weeks in the refrigerator.
The Ultimate 5 Week Bran Muffins have been a favorite of ours. It packs a healthy, tasty punch few could deny.