This is a truly simply and nutritious take on classic comfort food! I am confident both you and your family will love it.
Ingredients
3 acorn squash, halved, seeds removed
2 tsp cooking oil (divided)
A few pinches of salt and pepper (divided)
1 yellow onion, diced
2 celery stalks, diced
4 oz. baby Bella mushrooms, diced
1 pound 93% lean ground turkey
1 apple, diced
½ tsp Worcestershire sauce
½ tsp garlic powder
½ tsp dried thyme
½ tsp dried sage
2 Tbsp broth of choice, apple juice, or water
¼ cup unsweetened dried cranberries
3 Tbsp parmesan cheese, grated
2 Tbsp bread crumbs
Instructions
Preheat oven to 375 degrees F. Lightly brush acorn squash with oil and sprinkle with salt and pepper. Roast for 1 hour or until browning just begins.
Heat 1 tsp of oil in a non-stick skillet over medium-high heat. Add onion, celery, mushrooms, a pinch of salt and pepper, and saute until onions are translucent, about 8-10 minutes. Remove from skillet and set aside.
Return skillet to stove and add turkey, Worcestershire, garlic, thyme, sage, and a pinch of salt and pepper. Saute until slightly browned. Add apple and broth, and saute until turkey is browned through.