Wild-Rice & Turkey Stuffed Acorn Squash
My mom just returned from Minnesota and brought back some wild rice. We had a couple acorn squash that needed to be eaten up, so it was perfect inspiration for stuffed squash. Keeping it simple, I put celery, carrots, leeks and kale in it. I used ground turkey, but whatever ground burger is safe could be used in place. For seasonings, sea salt, thyme and Braggs added great flavor. You could easily add more or less to this meal, to adapt it to whatever is 'safe' or available in your fridge.
This week at the Whole Gang, thyme is Friday's Foodie Fix. I haven't listed a recipe in the foodie fix in awhile, so it was time (haha, I know, cheap joke...). Check out all the other great recipes there; I love looking through the past foodie fixes, there are always a varied selection of delicious recipes to try out. Enjoy!
Wild-Rice Turkey Stuffed Acorn Squash
2 cups wild rice, cooked
2 small acorn squash
1 tablespoon palm shortening
1 pound ground burger (turkey, venison, etc)
4 stalks celery
½ bunch kale leaves
1/2 teaspoon sea salt 1/2 teaspoon dried thyme
1 tablespoon Braggs Liquid Aminos
1. Preheat oven to 375 degrees. Cut squash in half and clean out seeds. Set in glass baking dish, face down.
2. Fill dish with about 1-inch water. Poke holes throughout squash with a fork. Bake squash for 45 minutes - 1 hour, until they are soft.
3. While squash are baking, chop celery, carrots and leeks. Over medium heat, cook chopped vegetables and ground burger in palm shortening.
4. When cooked, add the 2 cups of cooked wild rice, sea salt, thyme and Braggs. Mix well.
5. When squash is done, remove from oven.
6. Scoop squash meat out of shells and mix with the cooked burger, rice and vegetables. When well mixed, fill the shells.
7. Return to the oven for about 15 minutes. Enjoy!