SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 30 MINUTES
INGREDIENTS
4 oz [112 g] Ground Turkey
1 tbsp [14 g] Olive Oil
0.25 medium [27.5 g] Yellow Onions (Diced)
1 tbsp, minced [8.5 g] Garlic
0.5 tsp [0.6 g] Rosemary (Dried)
0.5 squash (4 inch dia) [215.5 g] Acorn Winter Squash
1 cup, shredded or chopped [55 g] Mixed Salad
Greens
1 oz [28.35 g] Goats Cheese (Soft)
0.5 medium [83 g] Pear (Sliced)
1 tablespoon [15.6 g] Salad Dressing
2 dash [1.25 ml] Kosher Salt (Divided)
DIRECTIONS
1. Preheat oven to 375°F (190°C).
2. Sauté oil, turkey, onion, garlic, rosemary, and salt in a
pan.
3. Cut acorn squash in half and deseed. Add halves to the
oven and sprinkle with a dash of salt. Roast for 25-30
minutes.
4. While the acorn squash cooks, place mixed greens in a
small salad bowl. Top with goat cheese and pear slices.
Drizzle with salad dressing before serving.
5. Once cooked, spoon the turkey mixture into the
squash. Serve warm and enjoy the salad on the side!
NOTES
1. Low Oxalate:: If you’re aiming for a very strict lowoxalate intake, reduce garlic to 1 tsp or use garlicinfused oil.
NUTRITION INFO
Energy : 584 Fat : 34.2 g Carbs : 44.5 g Protein : 31.1 g Fiber : 9.7 g Sugar : 13.3 g
Turkey Stuffed Acorn Squash
