About Kirby's Healthy Cooking

Welcome! My name is Kirby Miller and I am a home chef, self taught cook, lover of reading food blogs and cookbooks, teacher of in home healthy cooking classes, and a writer of my own healthy recipes. Along with this I am also a wife to a wonderful husband, a mom of two dogs, and a Kindergarten teacher!

Monday, November 12, 2012

Stuffed Acorn Squash - 2 ways

Stuffed Acorn Squash (2 ways)

1 acorn squash
2 cups fresh or frozen kale
1/3  cup good crumbly cheese – I used a cheese that had dried cranberries in it. Feta or your favorite cheese would work well.
Cooking Spray
Salt and Pepper
¼ lb ground turkey
 1 clove garlic – minced
¼ onion chopped or 1 tsp onion powder
1 tablespoon olive oil


Pre-heat oven to 350.
Microwave the acorn squash for two minutes. Cut the squash in half and clean out seeds and strings. Wash the seeds and reserve for roasting.

Lay the squash cut side down in a baking dish with 1/3 cup water. Bake for 40 minutes.
Meanwhile season the seeds with salt, pepper, and maybe some spice if you like. Spray a large baking dish. Spread seeds over and spray the seeds with cooking spray. Let roast for 8 minutes.

Steam the kale and drain.

Heat the olive oil in a pan over medium heat. Add the onions, stir for 2 minutes. Add the onions and cook for another minutes. Add the ground turkey and cook until light brown – about 6 minutes.  Drain any excess fat.

In one bowl mix the turkey, half the cheese and half the kale. Season with salt and pepper.

In a separate bowl mix the kale and cheese and season with salt and pepper.

Remove the squash from the oven. Stuff each squash with the mixtures and top with the roasted seeds. Heat oven to 425 and cook the squash for another 5 minutes. Serve immediately and enjoy!

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