This is a healthy, rich, and delicious dinner. Serve with Pinot Noir.
Ingredients
Pan spray
1/2 pound ground turkey
Worcestershire sauce, to taste
4 acorn squash
1 Tbs. butter, cut into 4 pieces
2 Tbs. olive oil
1 small onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
1/4 cup white wine
1 1/2 cup cooked brown rice
1 cup cooked spinach, frozen or fresh
1/2 cup toasted cashews, chopped
1 1/2 Tbs. fresh basil (or 1 1/2 tsp. dried)
Salt and pepper, to taste
4 oz. gouda cheese (or another favorite cheese)
Instructions
- Preheat oven to 400 degrees F.
- Place cashews in toaster oven on low for 6-8 minutes, or until browned. Or bake them on a cookie sheet in the preheating oven until browned (keep an eye on them so they don't burn!).
- Spray a large sauté pan with pan spray and place over medium heat. Brown the turkey for 5 minutes, stirring occasionally. Add Worcestershire sauce and cook/stir for another 5 minutes.
- Remove meat from the pan, add the olive oil, and sauté the onion, celery, and carrots for 8 minutes. Deglaze the pan with white wine.
- Return the turkey to the pan along with the cooked rice, spinach, cashews, basil, salt and pepper. Cook for 2-3 minutes, stirring often. Remove from heat.
- Cut 1-inch off top of each acorn squash and scoop out the seeds. Place each squash in a roasting pan, setting them upright (if they roll, slightly slice bottom to keep upright). Place 1 piece of butter in each squash.
- Stuff each squash with turkey burger mixture. Top each squash with its lid and bake for 1 hour, or until squash is tender.
- Remove squash from oven. Increase oven to broil. Remove lids and top each squash with 1 oz. of cheese. Place under broiler for a few minutes, or until cheese is bubbly.
