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
Mis en Place 🙂 Still my favorite part!
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.
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.
Cook until the kale and the leeks become soft. Add a little bit of salt.
Once its soft, add the cooked turkey meat to the pot along with the chopped walnuts. Mix well.
Once the acorn is done baking stuff the center with your turkey, kale mixture.
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!