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!
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