Fall is here, and the grocery store produce section is a big indicator of that! There are various varieties of squash everywhere! One of my favorites is acorn squash, so I decided to test out a yeast-free recipe using this seasonal gourd.
- 1 pound of lean ground turkey
- 1 onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 tablespoon parsley, finely chopped
- 1 teaspoon of oregano
- 1 teaspoon black pepper
- ½ teaspoon of salt, or to taste
- 4 acorn squash
- 4 tablespoons of butter or ghee (clarified butter)
Pre-heat your oven to 450 degrees. Cut the tops off of the acorn squash, about an inch or so down. Scoop the seeds out of the acorn squash, and set them on a lined baking sheet. Place the tops to the side. Place 1 tablespoon of butter or ghee in the bottom of each squash. In a large saucepan cook the onion, celery and bell pepper 7-8 minutes, or until translucent. Add ground turkey and seasonings and cook till brown. Fill the large bottom half of each acorn squash with the meat mixture, do not pack the mixture in the squash, and just loosely fill. Place the tops back on the acorn squash and bake for an hour, or until the squash is tender. Enjoy immediately.
Butter is permitted two weeks after you have been on the yeast-free diet, so make sure to enjoy this recipe after you have reached that point. During the baking process the melting butter creates a steam effect inside the squash and also adds flavor to the squash itself.
I hope everyone enjoys this recipe as much as my family did!