Turkey-Stuffed Acorn Squash & Brussels Sprouts

Turkey-Stuffed Acorn Squash & Brussels Sprouts

Health Rating
Prep Cook Ready in Servings
10 min 50 min 1 h 2

Ingredients


1 squash Acorn squash (halved, seeded)
2 cup Brussels sprouts (halved)
1 tsp Curry powder
3 tsp Extra virgin olive oil (divided)
3 clove(s) Garlic (minced)
227 gm Ground turkey, extra lean
2 cup Kale (ribs removed, thinly sliced)
6 leaf Sage, fresh (chopped)
1/8 tsp Salt and pepper (to taste)
2 tsp Tomato paste, canned
1 small Yellow onion (finely diced)

Instructions


Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper. Place the halved squash cut side-up on the baking sheet, season with a pinch of salt and pepper, and bake for 20 minutes.

Meanwhile, heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the onion and garlic, season with a pinch of salt and pepper, and cook, stirring often, until the garlic is fragrant and the onion starts to soften, about a minute. Add the kale and sage leaves and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more. Take the skillet off the heat and let it cool for 5 minutes.

When the mixture has cooled slightly, combine the ground turkey, curry powder, tomato paste, and some salt and pepper in a medium mixing bowl. Use your hands to mix everything together, then add the cooked vegetable mixture and mix everything together again.

Divide the mixture in half, roll each half into a large ball, and stuff inside the pre-cooked acorn squash halves on the baking sheet. Toss the Brussels sprouts in a medium mixing bowl with the remaining 2 teaspoons olive oil and a pinch of salt and pepper, then spread the Brussels sprouts out on the baking sheet with the squash. Bake until the turkey is cooked through, the squash is soft, and the Brussels sprouts are tender and browned, 25 to 30 minutes more.

Serve half the Brussels sprouts with one stuffed squash half.

Leftovers: Let the leftovers (half the Brussels sprouts and 1 stuffed squash half) cool completely before storing them in two separate airtight containers in the fridge.

Nutrition Facts

Per Portion

Calories 407
Calories from fat 95
Calories from saturated fat 16.3
Total Fat 10.6 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.8 g
Cholesterol 62 mg
Sodium 231 mg
Potassium 1894 mg
Total Carbohydrate 43 g
Dietary Fiber 10.8 g
Sugars 3.8 g
Protein 35 g

Dietary servings

Per Portion


Meat 1.3
Vegetables 5.3

Energy sources


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Recipe from:
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