Stuffed Acorn Squash

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What You Will Need:

2 Large Acorn Squash, cut in half

1Pkg 99% lean ground White Turkey Breast, cooked (You can use a sausage, or any other kind of meat you wish)

1 Shallot, minced

2 Leeks, sliced (White and light green parts only)

1 Bunch of Kale, ribs removed and chopped

1/4 C Walnuts, chopped

3 Cloves of Garlic Minced

2 Tsp dried Crushed Red Pepper Flakes

1/2 C Chicken Stock

4 Tbsp Parmesan Cheese, grated

4 Tbsp Panko Bread Crumbs

*Directions

Mis en Place 🙂 Still my favorite part!

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Pre heat the oven to 375

Cut the acorn squash in half and scoop out the seeds. Turn the acorn over and cut off part of the bottom to create a stable base.

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Place the squash on a cookie sheet, sprinkle with salt and pepper and place in the oven, bake for 30 minutes.

While the squash is baking, in a pan on the stove cook the turkey meat with the shallots, crushed red pepper, and salt. Crumble well.

In a separate pot, add the kale, leeks, and chicken stock.

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Cook until the kale and the leeks become soft. Add a little bit of salt.

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Once its soft, add the cooked turkey meat to the pot along with the chopped walnuts. Mix well.

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Once the acorn is done baking stuff the center with your turkey, kale mixture.

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Sprinkle the top with parmesan cheese, panko bread crumbs, salt, and pepper.

Bake for 10 more minutes.

Makes 4 Servings:

248.8 cals, 5.2 G fat, 32.5 G carb, 4.5 G fiber, 22.6 G pro, 1.1 G sugar

*****Extra: My 16 Year old daughter made this from start to finish. She took all the pictures as well! I am so thrilled that she has taken good nutrition seriously and that she has the same passion for good food and cooking as I do. She has an amazing pallet and I cant wait to see some of the exciting things she will come up with!

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