2 whole acorn squash cut in half
1 tablespoon olive oil
1 lb ground turkey
1 1/2 cups baby bella mushrooms chopped
1 onion chopped
1 cup honey crisp apples peeled & chopped in small pieces
1/2 cup chicken stock
2 teaspoons fresh rosemary chopped finely
1 teaspoon pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheese (cheddar, gruyere, or mozzarella. i chose gruyere)
Preheat over to 450 degrees.
Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking.
Slice acorn squash in half, scoop out sides, and place flat on baking sheet.
Bake the squash for 20 minutes, until it’s tender when pierced with a fork.
While the squash cooks – heat 1 tablespoon of olive oil in a pan. Add onions and cook until soft. Add the turkey and sauté for 10-15 minutes until brown.
While the turkey is cooking, chop mushrooms, apples, and rosemary.
Add in chopped mushrooms, apples, rosemary, chicken stock, and spices to the cooked turkey. Sauté for 5 minutes.
When the squash is done, remove from the oven. Scoop out most of the cooked center, leaving a little bit of the filling in the acorn squash.
Add the squash filling to the turkey/mushroom/apple mixture in the pan. Stir until completely mixed.
Scoop the turkey/squash mixture back into the squash. Top with cheese of choice.
Bake squash at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes for a crisp top.