Thanksgiving Stuffed Acorn Squash

My favorite dish at Thanksgiving is the stuffing. I don’t even really care for the turkey, I can pass on the mashed potatoes (I know I’m weird), but the stuffing is where I stuff myself.

These stuffed squashes give me the same flavor profile as stuffing, but are protein + fiber packed and no breadcrumbs. You could easily make this vegetarian by using lentils instead of turkey or just uping the mushrooms. They’re so yummy and will get you excited for the holiday!

The acron squash is delicious and not too sweet. I would probably use 3 squashes as I had too much of the filling - up to you!

I used the Everything But The Leftovers seasoning from @traderjoes very liberally in this recipe. It’s perfect Thanksgiving vibe and I suggest you run out and get some!

Here’s how you make it.

Ingredients:

• 2-3 acorn squash

• 1 lb ground turkey

• 1 yellow onion diced

• 4 oz mushrooms chopped

• 3 stalks celery chopped

• 2 tbsp sage minced

• 3 cloves garlic minced

• 2 tbsp butter

• 2 eggs beaten

• 1/2 cup almond flour

• 1/4 cup Parmesan

• Olive oil

• Salt and pepper

• Everything but the leftovers seasoning
  

Instructions:

• Heat the oven to 425. Slice the top and bottom of the squash so they can stand and cut in half. Scoop out the seeds and season with olive oil, salt, and pepper. Bake for 30 mins.

• In a pan on medium brown the turkey and season with salt, pepper, and leftovers seasoning. Set aside. In the same pan melt the butter and cook the veggies for 5 mins. Add the sage and garlic the last minute and season with salt, pepper, and leftovers seasoning. Return the turkey and mix together for another minute.

• In a bowl mix the turkey/veggies, flour, eggs, and Parmesan. Season again if needed. Add mixture to the squash and bake for 20 mins. Enjoy!