Turkey & Kale Stuffed Acorn Squash

1

Preheat oven to 375℉. Slice a little bit of the skin side off each squash halve to create a flat base for it to stand on stably. Season lightly with salt and pepper and brush with 1 tablespoon of olive oil. Turn cut side down on a parchment lined baking sheet and bake for 30 minutes.

2

Meanwhile, make the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add in the turkey and cook for about 5 minutes, breaking it into smaller pieces, until it’s cooked through. Transfer to a bowl.

3

Add another 2 teaspoons of olive oil to the same pan, then add the onion and cook for 5 minutes until softened and slightly browned. Add in the mushrooms and continue cooking for another 5 minutes until they’ve cooked down. Season with salt and pepper.

4

Add in the turkey, garlic, kale, thyme, sage, Worcestershire, tamari and broth and cook until the liquid has almost completely evaporated. Turn off the heat and mix in the parsley and 1/2 the pecans. Taste and season with salt and pepper as needed.

5

Turn the oven to broil and fill each squash half with the turkey mixture. Sprinkle remaining pecans over top, then place under the broiler for a few minutes until the nuts are toasted and the squash is slightly browned.

6

Serve immediately.