- 5 acorn squash, cut in half lengthwise with seeds and pulp removed
- 1 1/2 c quinoa
- 3 c chicken stock
- 1 red onion, chopped
- 1 lb ground turkey (I used chicken breakfast sausage)
- 2 cloves garlic, minced
- 1 t ground tumeric
- 1/2 t ground ginger
- 1/2 t ground cinnamon
- 1/4 t cayenne pepper
- 1/4 t ground nutmeg
- 1 10 oz package frozen, chopped spinach, thawed and squeezed dry
- 1 cup golden raisins
- Juice of one lemon
- 1 t salt
- Optional garnish: 1 T chutney per serving (I used Major Grey's)
- Preheat oven to 375. Place squash cut side down on two large cookie sheets sprayed with nonstick cooking spray. Bake for 40 minutes or until tender.
- Meanwhile, place quinoa and chicken stock in a saucepan over high heat and bring to a boil. Reduce heat to low and simmer 15 minutes or so until all water is absorbed and quinoa is tender.
- Place onion and ground turkey in a large nonstick skillet and use a spoon to break up ground turkey. Heat over medium high heat for 8-10 minutes or until the turkey is browned and cooked through and onions are tender. Add garlic, turmeric, ginger, cinnamon, cayenne pepper, and nutmeg and cook one additional minute, stirring frequently. Add spinach and stir until well combined.
- In a large bowl, stir cooked quinoa, turkey mixture, raisins, lemon juice, and salt until well mixed. Pile mixture evenly into cooked squash (top with chutney if desired) and ENJOY!
This recipe comes from cakebatterandbowl.com and is one that will definitely be a repeater. Each half of a filled squash is not only packed with nutritious ingredients, but weighs in at just about 350 calories. So it's a perfect, healthy dinner option jam packed with exciting flavors. My foodie girlfriend, Tessa, recommended the chutney topping, which for my tastebuds was absolutely perfect! Enjoy!