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Chef Jeremy's Acorn Squash Bowls

05 November 2022

Acorn Squash Bowls
Acorn Squash Bowls weight loss billings diet montana doctor

2 ea      Acorn Squash, cut in half

1 tsp     Olive Oil

1 C       Quinoa

1 ¾ C    Water

16oz     Lean Ground Turkey or Ground Meat Substitute

2 C       Kale, chopped

1 ea      Medium Onion

4 ea      Garlic Cloves

1 Tbsp  Fresh Thyme, chopped

½ C       Dried Cranberries

4 Tbsp  Pine Nuts

4 Tbsp  Low-Fat Feta Cheese

2 tsp     Salt

1 tsp     Cinnamon

  1. Preheat oven to 400 degrees. Cut the Acorn Squash in half, leaving the top and bottom intact. Use a spoon to scoop out the seeds and any loose “guts” in the center, and discard. Rinse the Squash, lightly rub ¼ tsp of Olive Oil onto the inside of each half, then season each half with a pinch of Salt and ¼ tsp Cinnamon. Once oven is preheated, place Squash onto a baking pan or dish with the ends facing up. Roast for 20 minutes or until tender. Remove from oven and let them rest until ready to serve.
  2. While Squash cooks, rinse 1 Cup of Quinoa under cold running water. Add the Quinoa to a pot with 1 ¾ Cups of Water, bring to a boil, cover, then reduce heat to a simmer and cook for 15 minutes. Remove from heat and leave covered for 10 more minutes.
  3. Meanwhile, heat a large pan over medium-high heat, then add the Ground Turkey and cook until evenly browned.
  4. While Turkey cooks, roughly chop the Kale, cut the Onion into small dices, and mince the Garlic and Thyme. Once Turkey is browned, add the Kale, Onions, Garlic, and Thyme to the pan and continue cooking until Onions become soft. Once cooked, remove from heat, but leave everything in the pan. Season with 1 tsp of Salt.
  5. Once everything is cooked, add the Quinoa to the Turkey pan. Also add the Dried Cranberries and Pine Nuts to the pan, then mix everything together.
  6. Place half of a Squash on each plate, then fill each with about 1 ½ Cups of the Quinoa/Turkey filling. Don’t worry if it doesn’t all fit inside the Squash, you can let a little bit spill off of the sides for a “rustic” looking plate. Top each with 1 Tbsp of Feta Cheese and enjoy your edible bowl! (Just don’t eat the Squash skin, as it may be a bit tough.)