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Prep Time: 15 mins | Cook Time: 1 hr | Serves: 6

Ingredients

• 1 lb ground lean turkey

• 1 onion, finely chopped

• 2 carrots, diced

• 2 cloves garlic, minced

• 1 c frozen peas

• 2 Tbsp tomato paste

• 1 c low-sodium beef or vegetable broth

• 1 tsp Worcestershire sauce

• Salt and pepper to taste

• Fresh herbs, rosemary, thyme, or a combination, chopped

• 2 medium-sized acorn squash, halved and seeds removed

• 2 Tbsp butter

• Grated cheese for topping, optional

Directions

1. Preheat your oven to 400°F (200°C).

2. Place the acorn squash halves on a baking sheet, cut side up. Brush with melted butter, and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender.

3. While squash is roasting, make the filling. In a large skillet, cook the ground meat over medium heat until browned. Remove any excess fat. Add the chopped onion, carrots, and garlic to the skillet. Cook until the vegetables are softened. Stir in the tomato paste and cook for 2 minutes. Pour in the broth and Worcestershire sauce. Add the frozen peas and fresh herbs. Simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

4. Once the acorn squash is roasted and tender, scoop out the flesh and place it in a bowl. Mash the squash with a fork or potato masher. Add butter, salt, and pepper. Mix until smooth.

5. Transfer the meat and vegetable mixture to a baking dish. Spread the mashed acorn squash evenly over the filling.

6. Sprinkle grated cheese on top for a golden crust (optional).

7. Bake in the preheated oven for about 20-25 minutes or until the top is golden and the filling is bubbly. Let it cool for a few minutes before serving.

Notes

• For vegetarian option, use vegetarian meat substitute.

Nutrition: (per serving) Calories: 300 kcals | Total Fat: 10 g | Saturated Fat: 3 g | Sodium: 300 mg | Carb: 30 g | Protein: 20 g | Fiber: 5 g.

In the Kitchen | December 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org