4 acorn squash, halved and seeded
½ lb ground beef or turkey
1-2 T. olive oil
salt and pepper
1 small onion, diced
8 oz mushrooms, chopped
1 cup cooked white or brown rice
10 oz frozen spinach, thawed and drained
1 T. fresh thyme
¼ cup vegetable or chicken broth
Parmesan cheese, grated
Take a spoon and scoop out the seeds and stringy flesh.
Cut the pointy end off, so that shells stand up straight.
Preheat oven to 400°.
Brush each acorn squash half with 1 tsp olive oil and season with salt and pepper. Place cut side down on cookie sheet. Bake squash at 400° for 30 minutes.
While squash is baking, brown ground turkey in a skillet.
Drain fat and then add onion and mushrooms. Sauté until onion is translucent.
Add rice, spinach, thyme, and broth. Add back in your cooked ground meat. Mix well.
Remove squash from oven. Divide stuffing between squash halves.
Sprinkle each squash half with grated parmesan.
Roast at 400°F for 15-20 minutes until golden.