Stuffed Acorn Squash
Ingredients
- 1 acorn squash
- 1 Tblsp avocado oil, divided
- 1/4 tsp Himalayan sea salt
- 1 pound ground chicken or turkey (pastured if able)
- 1 medium yellow onion, diced
- 4 swiss chard leaves & stalks, finely chopped (keep separate)
- 1 cup shiitake mushrooms, sliced (remove stems)
- 1 cup cauliflower rice, fresh or frozen
- 1 medium apple, organic (Fuji, Pink Lady, or Honeycrisp)
- 2 sage leaves, finely chopped
- 1/2 tsp fresh tarragon, finely chopped
- 2 sprigs thyme, leaves only
Instructions
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Preheat oven to 375 degrees.
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Place parchment paper on a baking sheet (I prefer the compostable option).
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Cut the acorn squash in half from end-to-end and remove the seeds with a spoon.
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Add 1 tsp avocado oil, 1/4 tsp salt, and pepper (as desired) to each squash half.
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Place the squash, face down, on the baking sheet and bake for ~40-45 minutes or until the skin is able to be pierced by a fork.
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While the squash is baking, heat a large skillet over medium-high heat.
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When the skillet is hot, add 2 tsp avocado oil and the ground poultry, stirring occasionally, until there is no pink color left.
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Remove the ground poultry from the skillet and set aside. Reduce heat to medium.
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Add the diced onion to the skillet, cooking ~5-7 minutes until it's translucent.
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Add the swiss chard stalks and saute for ~2 minutes.
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Add the mushrooms and cook another ~3-5 minutes, until the mushrooms have shrunk and browned.
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Add the cauliflower rice to the skillet and cook until softened ~5 minutes.
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Add the apples and swiss chard leaves to the skillet and cook until the apples have softened and the chard is wilted ~3 minutes.
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Turn the heat off, add the herbs, and stir until completely mixed in. Taste and add salt as desired.
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Remove the acorn squash from the oven, once done, and flip the halves over. Divide the filling between the two halves. Enjoy!
