SERVES 4 / PREP: 10 MINUTES / COOK: 40 MINUTES / TOTAL: 50 MINUTES
Try this great fall meal as an easy and flavorful way to get in both your protein and vegetables. The acorn squash is a great alternative to potatoes or pasta, and it has a slightly sweet flavor and comforting consistency. Impress your friends and family with this easy meal tonight.
2 acorn squash, halved, pulp and seeds removed
1 pound extra-lean ground turkey breast
1 cup diced celery
1 cup chopped onion
1 cup sliced fresh mushrooms
1 (8-ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
Pinch freshly ground black pepper
1 cup shredded
Cheddar cheese
1 Preheat the oven to 350°F.
2 Place the squash halves cut-side down in a glass baking dish. Microwave the squash for 20 minutes on high, until almost tender.
3 Transfer the squash, cut-side up, to a 9-by-13-inch baking dish or large baking sheet.
4 While the squash is in the microwave, in a large nonstick saucepan over medium heat, brown the ground turkey until cooked through, 7 to 9 minutes.
5 Add the celery and onion, and cook until tender, about 5 minutes.
6 Stir in the mushrooms, tomato sauce, basil, oregano, garlic powder, and pepper.
7 Spoon the mixture into the squash halves, and top each with ¼ cup of cheese. Cover the stuffed squash with aluminum foil.
8 Bake for 15 minutes. Remove the foil and bake for 5 minutes more, or until the cheese bubbles, and serve.
Post-op tip: If the portion is too large or the squash is too heavy to tolerate, offer this meal to friends and family and save a small portion of the filling for you to eat on the side.
Per Serving (1 stuffed squash half): Calories: 371 Total fat: 8g Sodium: 585mg Total carbs: 33g Sugar: 5g Fiber: 6g Protein: 38g
Post-Op Servings
½ cup filling 
1 stuffed squash half