Turkey Stuffed Squash

Turkey Stuffed Squash



Ingredients

2 large acorn squash, halved and seeded
2 Tbsp ghee, coconut oil
1 clove of garlic, pressed
1/2 tsp ground sage, divided
3/4 lb ground turkey
1/2 cup onion, finely chopped
4 oz mushrooms, chopped
1 apple, cored and chopped
1 cup paleo bread crumbs
1/4 cup grated Parmesan cheese (optional)
salt and pepper
1 egg, beaten


Method

Step 1
Preheat oven to 400 degrees.

Step 2
Combine the ghee, garlic, and 1/4 tsp sage. Brush the inside and outside of each squash with the ghee mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.

Step 3
In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate, set aside. To the skillet add the onions, and mushrooms and cook for 3 minutes. Add the apples and cook for another 2 minutes.

Step 4
Return the sausage to the skillet then remove from heat. Season with 1/4 tsp sage, salt, and pepper. Stir in the peleo bread crumbs and Parmesan. Add the egg and stir to combine.

Step 5
Divide the stuffing evenly among the four squash halves. Return to the oven and bake for another 20 minutes.
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