We’re going to do ’Make it’ Monday a little differently this morning. I am SUPER excited to put a new recipe to the test tonight and I figured I’d share it with you BEFORE I make it — just in case you want to try it out with me!
Later tonight I’ll post some photos and a final review of how it turned out. The main reason I’m so excited for this recipe is because it is chock-full of fall flavors
The star ingredient being… the ACORN SQUASH
Jam-packed with Vitamin A (145% of the daily recommended amt), this winter squash also provides, Vitamin C, potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper and tryptophan. Quite the super food, no!?
Because it contains phytonutrients, acorn squash is thought by many to have an anti-cancer effect. It may also promote prostate health in men by reducing symptoms of benign prostatic hypertrophy (a condition in which the prostate gland becomes enlarged).
Folate in acorn squash is especially important, as it works to reduce homocysteine. Homocysteine can damage blood vessel walls, so reducing it can help prevent heart-attacks and strokes.
OK, so we all understand Mr. Squash is our friend now, right?
Great, let’s get to the recipe.
In creating this recipe, I consulted a few cookbooks, as well as a new recipe from Real Simple. I think I came up with an incredibly healthy and flavorful dish — I hope you all agree!
Here’s what you’ll need (serves 4):
- 2 medium acorn squashes
- 2 teaspoons extra virgin olive oil
- 3/4 lb ground turkey
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 2 teaspoons salt
- 1/2 medium onion (chopped)
- 4 garlic cloves (minced)
- 3/4 cup bulgur wheat
- 2 cups water
- 1/4 cup golden raisins
- 2 tablespoons walnuts
Preheat oven to 400 degrees. Halve the squashes and remove the seeds. Place squashes skin side up, in a 9-by-13 inch casserole dish. Bake 35-40 minutes, until tender.
In the meantime, heat oil in a 4-quart pot over medium heat. Add ground turkey, a pinch of cinnamon and nutmeg and 1 teaspoon of salt. Cook, stirring frequently, until browned and cooked through (about 5-7 minutes). Transfer turkey into a bowl using a slotted spoon — keep as much of the liquid in the pot as you can.
Next, add the onion and cook about 10 minutes (until translucent). Add garlic and let simmer about 30 seconds. Add 1 teaspoon of salt and all of the bulgur wheat. Stir to combine, Add water and bring to a boil.
Reduce heat to medium-low and cover. Cook for 15 minutes.
Remove from heat and let it stand (covered) for 5 minutes.
Fluff with fork and add the turkey, raisins and walnuts.
Remove squash from the oven. Scrape out the flesh of the squash (keep skins 1/4 inch thick) and fold into the turkey and bulgur mixture. You should be left with little bowls, made from the squash halves. Divide the mixture among the squash halves (bowls) and return to the oven. Bake until browned – about 12-14 minutes.
Enjoy! I’ll share my photos tonight, I can’t wait to see how it turns out
Have you made acorn squash before? How did you prepare it?