Ingredients:

  • 3 medium acorn squash, halved lengthwise and seeds removed
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb lean ground turkey
  • 2 cups cooked brown rice
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, chopped
  • 1 medium Granny Smith apple, peeled and diced
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1/2 cup shredded Parmesan or crumbled Feta cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut sides of the halved acorn squash with olive oil and season with salt and pepper.
  3. Place squash cut-side down on a baking sheet and roast for 35–45 minutes until the flesh is tender and edges are deep mahogany brown.
  4. Heat 1 tbsp of olive oil in a large skillet over medium heat.
  5. Add the diced onion and apple, sautéing for 5 minutes until the onion is translucent and the apple is slightly softened.
  6. Stir in the ground turkey, breaking it apart with a spatula, and cook until no longer pink (about 7–10 minutes).
  7. Add minced garlic, thyme, and sage; cook for 1 minute until fragrant.
  8. Stir in the cooked brown rice and chopped spinach, stirring until the spinach has just wilted.
  9. Pour in the broth and simmer for 3–5 minutes until the liquid is absorbed.
  10. Flip the roasted squash halves, fill each with the turkey mixture, and top with shredded Parmesan or Feta cheese.
  11. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted and golden.