Turkey & Mushroom Ragu–Stuffed Acorn Squash
SERVES 4. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 55 MINUTES.
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