Quinoa and Turkey Stuffed Acorn Squash

Posted January 28, 2015 in recipe, acorn squash, winter, quinoa, produce, healthy eating, elimination diet, healthy living, kale


I made it through the hardest part of my elimination diet! The first two weeks, I eliminated gluten, dairy, eggs, soy, corn, fish, caffeine, nuts and alcohol.

Find out why I'm doing an elimination diet here.

This week, I've been incorporating foods back into my diet one by one.

One of the perks of this experiment is that I've had to get a bit creative with my cooking. Because I workout so much (I've taught 7-8 classes a week throughout the diet), I need meals that will give me lots of energy.

I loved this stuffed acorn squash because it was super filling, flavorful and full of nutrients.

I love this recipe because everything cooks at the same time and comes together pretty easily. You can use whatever vegetables you would like. I just used what I had on hand.


Quinoa and Turkey Stuffed Acorn Squash

1 cup quinoa, rinsed

2 cups chicken broth

1 lb. ground turkey

1 cup chopped Brussels sprouts

1 zucchini, chopped

1 cup kale, chopped

1 onion, chopped

1 garlic clove, minced

olive oil

2 acorn squash, halved

salt and pepper to taste

Heat oven to 375°. Place acorn squash cut side down on a baking sheet covered with aluminum foil. Bake for 20-30 minutes, or until squash is tender.

Place quinoa and broth in a saucepan. Bring to a boil, then reduce heat and cover. Cook about 20 minutes or until all liquid is absorbed.

While squash and quinoa are cooking, heat olive oil in a pan over medium heat. Add onion. After a few minutes, add garlic.

Add ground turkey and salt and pepper and cook mostly through. Add Brussels sprouts, kale and zucchini, cook until tender. Continue cooking until turkey is completely cooked through.

Combine turkey mixture with quinoa and spoon into each acorn squash.

Enjoy!

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