The Cooking Pot: Paleo Turkey Stuffed Squash

INGREDIENTS

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

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:

The Cooking Pot