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Turkey + Wild Rice Stuffed Squash

Ingredients

  • 2 smaller spaghetti squash OR acorn or butternut squash works well too! cut in half and seeded
  • 1 Tbsp avocado oil or olive oil + 1 Tbsp to rub squash
  • 1 medium sweet onion finely diced
  • 2 fresh garlic cloves minced or pressed
  • sea salt and fresh ground black pepper to your taste
  • 1.5 lbs. ground turkey or chicken
  • 1.5 cups diced mushrooms
  • 1 cup cooked wild rice
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • a small handful or fresh parsley finely chopped

Instructions

  • Preheat oven to 375 degrees f.
  • Place squash cut side up on a large baking sheet. Spray, or rub lightly with oil and season with sea salt and pepper. Bake for 30-40 minutes, or until fork tender.
  • Meanwhile, heat 1 Tablespoon of oil in a large skillet over medium-high heat. Add in your diced onion and garlic and sauté until translucent, stirring occasionally.
  • Add turkey, mushrooms, smoked paprika, oregano, and cook, stirring and breaking into pieces, until cooked through 7-8 minutes.
  • Remove from heat.
  • Taste test your seasonings and adjust, or add sea salt and freshly ground black pepper if desired.
  • Gently stir in cooked wild rice and stir to combine.
  • Stuff the roasted squash with the turkey-rice mixture, and sprinkle with fresh chopped parsley.
  • Once in a while, I enjoy a bit of grated fresh Parmesan cheese on top, too!
  • Serve hot and enjoy!