2 acorn squash
2 cups leftover turkey, diced
1 medium onion, diced
1 carrot, diced
3 stalks celery, diced
3 garlic cloves, minced
1 tablespoon rosemary, minced fresh
2 eggs
1 tablespoon Avacado oil, plus more for drizzling
Salt, to taste
Pepper, to taste
PREPARATION
Cut both ends off of each squash, lay flat on baking pan
Spoon out all the seeds (organic seeds can be dried and planted in spring)
Drizzle oil over the squash add Salt & Pepper to taste
Bake squash halves at 400 degrees for 20 minutes, remove and cool
In a frying pan, place onion, carrot and celery, some oil and cook until soft
Reduce heat, add minced garlic, cubed turkey and rosemary, stir to combine
Let cool by transferring mixture to a bowl where you add 2 eggs and stir gently
Spoon the stuffing mixture into the squash halves
Bake stuffed squash another 20 minutes at 400 degrees
Serve as a main or side dish! I can smell it now! Yum!
Suggested ingredient variations:
- Mushrooms
- Basmati Rice
- Organic/Non-GMO Corn
- Cranberries or Raisins
- Gluten Free Bread Stuffing
- Brussel Sprouts-sliced
- Non-GMO Gluten Free Cornbread Stuffing
