Who says fall comfort foods need to be ‘stuffing’? This is a great, high-protein, and low-carb recipe that will leave you feeling greatly satisfied. The sauteed kale gives this dish a nice thickness and depth, and you can make it ahead of time to bring to your next gathering.
To make 4 portions you will need:
Note: These are quite big, so they would be served as a main dish, or you can cut each side into halves or quarters and serve it as a side dish.
- 1 package ground turkey (400g)
- 2 butternut squash, sliced horizontally
- 4 cups finely chopped kale
- 1 small onion, diced
- ½ cup shredded mozzarella
- ¼ cup crumbled pecans
- ¼ cup of dried cranberries (optional)
- ¼ cup pumpkin seeds
- 2 tbsp hemp hearts
- 1 cup low sodium chicken broth
- 5 tbsp olive oil
- ½ tsp cinnamon
- ½ tsp salt
- Pinch of pepper
- Slice squash in half, lengthwise. Scoop out seeds from inside the butternut squash. Spray with a light coat of olive oil and sprinkle with a light coating of salt and a dash of cinnamon. Place butternut squash halves on a parchment-lined baking sheet, cut side down. Bake at 425F for 40-45 min or until soft. Remove from the oven and let it cool.
- In the meantime, to pan add 2 tbsp olive oil, onions, garlic, and turkey. Crumble with a spoon. Add kale and broth. Continue to cook until liquid has absorbed. It will take about 10-15 minutes.
- Turn off the heat. Add hemp hearts, grated mozzarella, pumpkin seeds, cranberries, and pecans.
- When squash has cooled, scoop out the middle of the top section, leaving a 1 inch border, and a somewhat boat-looking shape. You can mash this and add it back into the stuffing mixture or set some of it aside for later use.
- Scoop stuffing back into your butternut squash “boats” and bake at 400F for another 15-20 minutes or until the cheese has melted and the stuffing has warmed throughout. Garnish with parsley and extra nuts or seeds. Remove from the oven and enjoy warm or reheated at a later time.
