| Gluten Free + Grain Free + Paleo + Dairy Free + Sugar Free + Soy Free |

In our house, there’s something to celebrate every night. Whether it’s something big like an anniversary or birthday or something small like getting through a long day. There is always something to acknowledge and be grateful for. In the fall, especially November, I like to make dinners that match the season and its energy and remind us to give thanks to all that we have in our lives. It’s easy to lose sight of the things that mean most when we are so caught up in our day to day, so dinner is the time when we sit down and eat with no phones or tv. Just us, our food, and some good conversation (and possibly a cocktail?).

Who could say no to healthy comfort food for dinner? This fall harvest stuffed squash is the ultimate healthy comfort food. So easy to make with a super simple clean up. Whether you’re having friendsgiving or a dinner date with yourself, this recipe will leave you 100% FULLfilled. Your belly will be full and so will your heart.

 

Ingredients

Small Squash (one for each person)

Organic Ground Turkey

Organic Red Bell Pepper

Organic Green Onion

Organic Tahini

Garlic Powder

Olive Oil

 

Happy Cooking!

ashley signature

 

Print Recipe
fall harvest stuffed squash
Prep Time 10 min
Cook Time 30 min
Servings
2 people
Ingredients
Turkey + Squash
Tahini Sauce
Prep Time 10 min
Cook Time 30 min
Servings
2 people
Ingredients
Turkey + Squash
Tahini Sauce
Instructions
  1. Preheat oven to 400*F. Thoroughly rinse the outside of the squash.
  2. With sharp knife, cut squash in half and scoop out seeds and strings from inside.
  3. Lightly coat the sliced half of each squash with coconut oil or ghee.
  4. Place in oven and cook for 25-30 minutes (depending on power of oven). When finished, squash should have a brown toasted layer where the coconut oil/ghee is spread.
  5. While squash is in the oven, cut and dice red pepper. In a pan, sauté chopped pepper in coconut oil or ghee.
  6. Once pepper has cooked and browned a bit, put it in a bowl to the side.
  7. Use the same pan with a little more ghee/coconut oil and put entire pound of ground turkey on the pan. With a wooden spatula (or any other firm tool) mash up ground turkey. Continue to do this as it cooks so you get the meat into small ground crumble-like pieces. Season with garlic powder, salt and pepper.
  8. When turkey is fully cooked through, add peppers to the turkey in pan and toss for 30 seconds - 1 minute.
  9. In a small container or mason jar, take your tahini, olive oil, garlic powder and water and mix thoroughly until it is a dressing-like consistency.
  10. Put squash on a plate facing up and scoop turkey and pepper mixture into the center of the squash. Drizzle with tahini dressing and top with chopped green onion and pumpkin seeds. Place the top of the squash on top for complete look! Best eaten with a fork and knife.
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