This particular dish incorporates one of my favorite October treats - Acorn Squash. Its gorgeous orange flesh is visually reminiscent of cantaloupe and is succulent - almost buttery sweet - when baked. It is a great source of dietary fiber and potassium, as well as vitamins C and B, and is perfect for stuffing with any type of rice, meat or vegetable mixture. In this particular case, I've created what can be deemed "Thanksgiving in a Bowl", and after one bite, you know why. Enjoy!
Makes 4 servings
1. Split each of the Acorn Squashes down the middle, giving you four halves.
2. With a large spoon, remove all seeds and membrane from each half and discard.
3. Cut a small sliver from the back of each squash so they can sit upright, as shown below.
5. About 40 minutes into the squash's cooking time you can prepare stuffing. Begin by sauteing garlic in olive oil in a large skillet. Add ground turkey when garlic begins to soften.
7. Season turkey and mushrooms with salt and pepper to taste, then add apples, sage and parsley. Allow to a few minutes merely to let flavors begin to develop.
11. Spoon stuffing into the cavity of each squash until none remains. Return each to baking dish.
13. Remove from oven and serve while hot.