Turkey & Mush­room Ragu–Stuffed Acorn Squash

SERVES 4. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 55 MIN­UTES.

Clean Eating - - MAINS -

2 acorn squash, halved and seeded 2 tbsp av­o­cado oil 1 cup chopped yel­low onion

3½ oz shi­itake mush­rooms, chopped

5 oz crem­ini mush­rooms, chopped

Pinch each sea salt and ground black pep­per

1 lb lean ground turkey 2 tbsp un­salted tomato paste 2 tbsp chopped fresh thyme 1 tsp smoked pa­prika 1½ cups mari­nara sauce 1 tbsp co­conut aminos 1 tbsp bal­samic vine­gar 1 bay leaf

¼ cup + 1 tbsp nu­tri­tional yeast, di­vided

1∕4 cup sliced fresh basil

1. Pre­heat oven to 400ºF. Wrap each squash half in foil and place on bak­ing sheet. Bake un­til squash flesh is soft when poked with a fork, about 45 min­utes.

2. 0ean­while, in a large, deep skil­let on medium-high, heat oil. Add onion, shi­itake and crem­ini mush­rooms, salt and pep­per and sauté for 5 min­utes. Add turkey and cook for 5 min­utes, break­ing up with a wooden spoon. Add tomato paste, thyme and smoked pa­prika. Stir to com­bine and cook for 3 min­utes more. 3. Stir in mari­nara, co­conut aminos and vine­gar. Add bay leaf, cover, re­duce heat to low and sim­mer for 25 min­utes. Stir in ¼ cup nu­tri­tional yeast. Re­move bay leaf.

4. To serve, di­vide turkey mix­ture among roasted squash halves. Top with re­main­ing tbsp nu­tri­tional yeast and basil. NOTE: If fol­low­ing our meal plan, re­frig­er­ate roasted acorn squash halves and turkey mix­ture sep­a­rately and re­heat when called for. PER SERV­ING (½ squash and 1 cup ragu): Calo­ries: 442, Fat: 18 g, Sat. Fat: 4 g, Carbs: 43 g, Fiber: 9 g, Sugar: 10 g, Pro­tein: 33 g, Sodium: 444 mg, Choles­terol: 84 mg

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