Stuffed Winter Squash

  • 2 acorn squash (can use carnival squash or sweet dumpling squash)
  • 2 tbsp. olive oil
  • 1 large yellow onion, peeled and diced
  • 4-5 cremini mushroom, sliced thin
  • ½ pound organic ground turkey meat
  • 2 celery stalks, diced
  • 1 tbsp. fresh sage
  • 1 cup quinoa , rinsed
  • 2 cups vegetable stock
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • Parsley

Preheat oven to 375º.  Cut acorn squash in half (lengthwise).  Seed and lightly coat with olive oil.  Place squash flesh side down into a roasting pan or casserole dish.  Cover and bake 35-45 minutes or until soft and easily pierced.  While squash is cooking, sauté onions and mushrooms in olive oil with a couple of pinches of sea salt, until wilted. Add ground turkey meat and break up as it cooks.  Add celery and sage and continue sautéing 2-3 minutes.  Add quinoa and vegetable stock.  Bring to a boil. Add 1 tsp. sea salt and ¼ tsp. black pepper.  Cover and simmer 12-15 minutes.  Fill cooked squash with quinoa and turkey and serve garnished with fresh parsley.