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Mushroom and Leek Chicken

Stuffed Acorn Squash

Servings: 6

Nutrition per Serving: 219 Calories, 23g Carbohydrates, 8g Fat, 17g Protein, 4g Sugar

By Deanna Hill


Delicious fall flavours in one simple dish.  If you don’t like squash, this is also excellent as stuffed sweet potatoes, but it will change the nutritional info slightly.




3 Small Acorn squash (slightly bigger than a soft ball)

1 Pound extra lean ground turkey

1 cup diced onion

1 cup diced red pepper

1 cup chopped mushrooms

1 medium apple, peeled and diced

¼ cup slivered almonds

½ cup low sodium chicken broth

2 tsp ground sage

2 tsp dried oregano

2 cloves garlic, crushed

Salt/pepper to taste

1 Tbsp melted coconut oil




Pre heat oven to 450 degrees


1. Slice squash in half lengthwise and scoop out the seeds.  Cut a small piece off the rounded bottom so it will sit flat in a baking dish without wobbling. 

2. Arrange the 6 halves in a baking dish.  Brush with melted coconut oil and sprinkle with salt and pepper.  Place in oven and bake for about 25 min, just until they are becoming tender.

3. While squash is cooking, brown turkey in a large fry pan over medium heat. 

4.  Drain turkey and set aside. 

5. Add any of the remaining coconut oil to the pan and add onions and peppers.  Cook just until the onions are becoming translucent.

6. Add the apples, mushrooms, garlic and spices.  Continue to cook until all the vegetables are tender.

7. Add the cooked ground turkey and the chicken broth.  Cook until the broth is slightly reduced.

8. Stir in the slivered almonds.

9. Remove the squash from the oven and fill with the turkey mixture.

10. Return to the oven and cook an additional 20 minutes until cooked through and slightly browned.

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