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Acorn squash stuffed with turkey breast, apples, pomegranate and scallions with apple cider vinegar

It's unusual to cook acorn squash and turkey in May, someone might say. I was grocery shopping and saw the squash and liked it. Life has been unusual lately, so why not ๐Ÿ˜.

Here are the ingredients:

One small/ medium size acorn squash

2oz turkey breast cut in 1/3 of an inch cubes. ( I cooked whole turkey and used the breast, but you can buy just the breast already cooked)

2 table spoons pomegranate seeds

3 table spoons Golden Yellow apple, cut in 1/3 of an inch cubes

One table spoon finely chopped scallions

One table spoon olive oil

One third tea spoon apple cider vinegar ( you can always put a little more later if you want)

Salt and pepper to taste

Preheat the oven to 375 F. Cut the squash vertical and clean the seeds with a spoon. Sprinkle with salt and pepper and roast it for 45-60 minutes, or until soft when you push it with a fork.

In a bowl mix the turkey, apples, pomegranate seeds, scallions with the vinegar and the olive oil. Salt and pepper to taste.

When the squash is done, let it cool and then put the ingredients from the bowl in it.

Stay active, eat well!

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