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.