✤2 whole acorn squash, cut in half & seeds scooped out (~354g)
✤1 tsp + 1/2 tbsp olive oil
✤1 lb ground lean turkey
✤1 ½ cups (147g) white mushrooms, chopped
✤1 cup (~120g) apples, peeled & diced
✤1/2 cup chicken stock
✤2 tsp rosemary
✤1 tsp garlic powder
✤1 tsp onion powder
✤1 tsp black pepper
✤1 tsp salt
✤1/2 cup (56g) mozzarella cheese, shredded
❖Preheat oven to 450°F (230°C).
❖Place squash flesh side up in a baking pan or sheet with raised edges. Brush flesh with 1 tsp oil and bake 22 minutes or until tender when pierced with a fork.
❖While squash cooks, heat the 1/2 tbsp oil in a large skillet over medium-high heat. Add the turkey and cook for 5-10 minutes, until browned. Add in the mushrooms, apple, stock & seasonings and cook for another 5-10 minutes, until most of the liquid has evaporated.
❖When squash is done, let cool slightly, then scoop out most of the cooked center, leaving a little flesh around the edges of the skin.
❖Add squash flesh to turkey mix in pan and combine well. Add the filling evenly back into the squash skins and top each evenly with cheese.
❖Bake 5-10 minutes, until melted.
