Gluten Free – Turkey & Apple Stuffed Acorn Squash

dining, Highlands, North Carolina, Recipe
Dining Delight

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.

acorn squash, recipe, gluten free, Turkey & Apple Stuffed Acorn Squash
Acorn Squash – Delicious Stuffed

This recipe serves 8 so feel free to double it or cut it in half.

Ingredients:
  • 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
    Gluten Free, Recipe, Turkey & Apple Stuffed Acorn Squash
    Apples for Your Gluten Free Recipe – Turkey & Apple Stuffed Acorn Squash

    diced

  • 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
Directions:

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).

mushrooms, recipe, Turkey & Apple Stuffed Acorn Squash
Mushrooms

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.

Italian Orzo Soup

Italian Orzo Soup is one of my favorite low-calorie meals. It is very healthy with a taste that cannot be denied — simply delicious. Even my nieces love it (and they don’t like soup)! An added bonus is the prep time involved – truly minimal.

Ingredients

Fresh Oregano
Fresh Oregano
  • Olive oil – 1 tablespoon
  • Lean ground chicken or turkey (at least 93% lean) – 12 ounces
  • Chopped oregano (1 tablespoon fresh chopped or 1/2 tablespoon dried)
  • Mushrooms (cremini or what is available) – 4 ounces
  • Garlic – 5 cloves, chopped

    Garlic & Tomatoes
    Garlic & Tomatoes
  • Unsalted chicken broth – 3 cups
  • Water – 2 cups
  • Petite diced tomatoes – 1 (15 ounce) can
  • Whole wheat orzo pasta – 3/4 cup uncooked
  • Spinach – 3 cups fresh
  • Lemon rind – 1/2 teaspoon grated

    Lemons
    Lemons
  • Red pepper (if you like it spicy) – 1/2 teaspoon

Directions

Heat a large Dutch oven if you have it (or a pot if you don’t) over a medium-high heat. Add the olive oil and swirl to coat. When the oil gets hot, add the lean ground chicken or turkey and then cook until browned. Make sure you stir to make sure the meat is crumbled. Add the sliced mushrooms, oregano and chopped garlic; sauté for 5 to 7 minutes. Add the chicken stock, water, red pepper (if you like it spicy), and diced tomatoes. Keep scraping the pan to loosen the browned bits and the bring the mixture to a boil. Add the orzo pasta and cook for about 7 minutes. Stir in the ground lemon rind and fresh spinach and then cook for another 5 minutes.

Italian Orzo Soup
Italian Orzo Soup

This recipe serves 4 (I usually double it) and each serving size (2 cups) is approximately 322 calories. Enjoy!