This dish is one of those you will always have on stand by...
when you need a warm comfort food, to satisfy your savory tooth, or to give yourself something sweet, just like Thanksgiving!
What's really amazing, is that You Can Eat The Bowl Too!
I wanted to make this recipe, and quickly realized I wanted to eat it much faster than the 4 hours+ that it was going to take in the crockpot. So I modified it... Modifying recipes happens to be my specialty, so it didn't surprise me how yummy this ended up being!
Speaking of Thanksgiving, I want to thank mypaleocrockpot.blogspot.com for the inspiration.
You can find the original recipe here: Cinnamon Apple Turkey Stuffed Acorn Squash
I hope you enjoy it as much as we did.
1 medium to large acorn squash
1 lb. ground turkey
1 cup raisins (dried cranberries would also work, but they usually have sugar)
1 cup Granny Smith apple, diced
1 cup yellow onion, chopped
1/4 cup walnuts, chopped
1 tbsp. butter, softened
1 t cinnamon
1 t nutmeg
Preheat the oven to 375 degrees.
Cut the acorn squash in half and remove the seeds.
Slice off the bottom of each bowl so that they can sit upright without toppling over.
Rub the inside down with softened butter.
Place in oven and bake for about 30 minutes, or until they begin to tender.
While your acorn squash is baking, brown the ground turkey on the stove. When it is almost done, add in the apples, onions, cinnamon, nutmeg and cloves. Turn the heat down to low and stir often and cook until onions become translucent and the apples begin to soften, about 6-8 minutes.
Remove the pan from heat and add raisins and walnuts to the mixture. Blend well.
Once blended, spoon mixture into acorn squash bowls. If there are leftovers I recommend either freezing it or using it the next day mixed with spaghetti squash... Yum!
Once you pile on the turkey mixture, place your Thanksgiving Dinner In A Bowl back in the oven for 5-7 minutes. Remove and Enjoy!