You know when you get really excited to eat a meal, you wouldn't mind eating that same meal multiple times in one day?Well that is this meal. It's that good, you won't mind eating it multiple times! This one was inspired by my friend Sharra, who sent me an awesome stuffed acorn recipe to try. I did my own twist, creating a CK Turkey Italian Sausage and using shiitake mushrooms! Thank you Sharra for the inspiration! Fresh
2 acorn squash
1 pound ground turkey meat
1 small onion
pack of mushrooms (I used shiitake)
1 tsp Italian seasoning
2 tsp minced garlic (I used dried minced)
1/2 tsp rubbed sage
1/2 tsp fennel
1/4 tsp black pepper
1 tsp paprika
red pepper flakes (optional)
1-1 1/2 teaspoons salt
Preheat oven to 400 degrees.
Split the acorn squash by trimming the “point” and stem off just enough to create a flat side. Then half the acorn squash to create two circle halves, per squash. You should have
Place halves on foil lined baking sheet pan, drizzle with a little olive oil, sprinkle with salt. Bake in oven for 30 minutes.
While squash cooks, prepare meat mixture. Heat 1 tbs olive oil over medium to high heat in large skillet.
Add ground turkey meat to pan. Season pan with all the seasonings and 1 tsp of salt. Break up meat and stir.
While meat cooks, chop onions, add to meat pan. Then chop mushrooms and add to meat pan.
Season veggies with another dash of salt.
Cook all together until veggies are soft and meat is done.
Once squash is finished in oven, divide the meat mixture between the 4 squash halves. Sprinkle each with parmesan cheese.
Return back into oven. Bake an additional 10 minutes.
Optional topping: Drizzle with a little traditional balsamic vinegar or Espresso Balsamic.
Want to just make the CK Italian Sausage? See below.CK Italian sausage mixIngredients