Stuffed Butternut Squash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the squash bowls, preheat the oven to 400°F. Scrub the outside of the squash clean and cut the squash in half lengthwise. Using oil, brush a little on each squash. Sprinkle each squash with a pinch of kosher salt and roast in the oven for 40-50 minutes or until very soft when pierced with a fork.

Step 2

Meanwhile, heat a large skillet over medium high heat and add 1 Tbsp of avocado oil or ghee. Once hot, crumble in the turkey and use a spoon or spatula to break up lumps. Cook until browned, stirring as needed, about 5-7 minutes, then remove to a plate.

Step 3

Lower the heat to medium and add another Tbsp of oil or ghee. Add the onions and celery cook, stirring occasionally until soft and fragrant, about 3-5 minutes.

Step 4

Add the mushrooms, black beans & garlic, then sprinkle with sea salt and pepper. Cook, stirring occasionally, 3 minutes, then stir in the rosemary, sage, thyme, and parley. Continue to cook another 2-4 minutes or until soft and fragrant.

Step 5

Stir in the spinach until it wilts. Add the cooked sausage back to the skillet and cook the mixture together for another two minutes to blend flavors.

Step 6

Preheat your broiler. Keep the squash on the baking sheet, face up, and fill with the stuffing mixture, piling it up to use all the stuffing. Your squash might be more or less full depending on size. Place under the broiler for 2-4 minutes or until the tops are nicely browned and sizzling.

Step 7

Remove from the oven and serve right away, garnished with more fresh herbs if desired. Enjoy!