4 oz Ground Turkey Breast
2 tsp Ground Sage
1 tbsp Oregano
1 scoop Basil
1/2 cup Onion, Chopped
2 cloves Garlic
1 1/2 tsp Thyme
2 cups Wild Rice
1/2 cup Chopped Walnuts
1 pinch Salt and ground pepper
1/2 cup Chicken or Vegetable Broth
1 large winter or 2 small acorn squash
1. Preheat oven to 375°F. While it heats, cook the turkey in a large frying pan or sauté pan over medium high heat to brown.
2. Chop the onion and add it to the turkey. Cook, stirring, until the onions are tender, about 3 minutes.
3. Mince the garlic and stir it in to combine. Remove the pan from the heat and crumble in the thyme leaves, sage, oregano, and basil, stir to combine; stir in the wild rice and set aside.
4. Lay the walnuts on a baking sheet and bake until gently toasted, 8 to 10 minutes (watch them carefully, they tend to burn!).
5. Let cool for a minute before stirring them into the wild rice mixture. Taste the stuffing and salt to taste, if needed. Add black pepper to taste.
6. While the walnuts roast, prepare the squash by cutting out the top and scooping out the seeds. If using acorn squash, simply halve them and scoop out the seeds.
7. Put the stuffing in the squash and pour in the chicken or vegetable stock.
8. Set the squash on a baking sheet and bake until the squash is tender when pierced with a fork, about 45 minutes. Serve hot or warm.
Makes 4-6 servings
Calories: 245.57 | Total Fat: 10.02g | Carbohydrates: 30.84g | Protein: 11.06g | Cholesterol: 9.84mg | Fiber: 4.5g | Sugar: 4.08g