- 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
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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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