Try them in an interesting festive package.

It’s also better for the body…

Get the same flavors as a traditional sausage stuffing, but with less fat and with healthier starch options.  Whole Wheat Bread, Brown rice, or Quinoa.

WHAT YOU NEED:

2 teaspoons extra virgin olive oil (plus a smidge for brushing)

½ pound lean ground turkey

pinch of sea salt

½ teaspoon paprika

1 teaspoon fennel seed

½ teaspoon anise seed

½ teaspoon black Pepper

½ teaspoon crushed red pepper

1 cup chopped sweet onion

1 cup diced celery

1 tablespoon dried sage

½ tablespoon dried rosemary

1 teaspoon dried thyme

1 macintosh apple, cored and chopped

½ cup dried cranberries

½ cup orange juice

2 cups Low sodium chicken stock

1 cups Quinoa

3 acorn squash

parsley

S&P

WHAT TO DO:

Preheat your oven to 375.

In a large stock pot heat 1 t olive oil over medium high heat.  Add turkey and cook until no longer pink.  Add in sea salt, paprika, fennel seed, anise seed, and pepper.

Cook for 2-3 minutes and let the spices work into the turkey.

Next add in your chopped onions and celery, give it a good stir and add in your sage, rosemary, and thyme.

Let it cook for 5-8 minutes so the vegetables can soften a bit.  When the veggies have softened toss in your apples, cranberries and orange juice.

Reduce heat and let it simmer until your quinoa is cooked.

Heat a medium saucepan over high heat.  Bring your chicken stock to a boil and add in your quinoa and cover.

Reduce heat to low and simmer, covered, for 15 minutes.  When you quinoa is done add it to your stuffing mixture and mix well.

Cut each one of your acorn squash in half.  Place them cut side up into a baking dish.  You may need two baking dishes, depending on the size of your squash.

Brush each cut side with a touch of olive oil and sprinkle with S&P.  Mound your stuffing mixture into the center of each squash.  Cover with a tin foil tent bake on 375 for 30 minutes.  Remove tin foil and bake for an additional 5-10 minutes.  Serve.

Want to make it vegetarian?  Leave out the turkey!

Related posts:

• Stuffed Winter Squash
• Sauteed Spaghetti Squash with herbs
• Turkey Noodle Soup
• Totally Turkey Noodle Soup
• Get Healthy Week – Quinoa with mozzarella and sundried tomatoes

Serves: 4   Prep time:  15 minutes   Cook Time:  1 hour

2 acorn squash, cut in half, and seeds cleaned out

1 lb turkey sausage diced

1 cup cooked brown rice

1 tart apple (I used granny smith) peeled, cored, and chopped

1 pear, peeled, cored and chopped

1 T brown sugar

1 T maple syrup

½ cup chopped walnuts

½ cup craisins

½ cup golden raisins

1 t cinnamon

1 clove garlic chopped

½ t nutmeg

¼ cup apple juice

S&P

Unsalted butter

Extra Virgin Olive Oil

Preheat the oven to 450 degrees.  Place your squash on a baking sheet flesh side up.  Pierce the squash with a fork several times.  Sprinkle with olive oil and salt and pepper.

In a large skillet over medium heat brown your turkey sausage, about 7 minutes.  Meanwhile, in a large bowl combine rice, apples, pears, sugar, syrup, walnuts, craisins, raisins, cinnamon, garlic, nutmeg and apple juice.  Stir to combine.  When the sausage is browned add it to the stuffing mixture and season with S&P.

Distribute stuffing mixture evenly among your squash.  Top with a pat of butter and bake for one hour.

Tasty Tidbit:  You could make this dish with butternut squash or even a small pumpkin!

Related posts:

• Terrifying Turkey Chili
• Meatloaf Cupcakes