NY Food Muse: Ashley's Turkey Stuffed Acorn Squash

Ingredients:

1/2 stick of butter

Olive oil

3 acorn squashes, cleaned and halved

1 lb of ground white meat or dark meat turkey

2 stalks of celery

1 large onion, diced

4 cloves of garlic, diced

3/4 cup of chicken broth

1 Green apple, diced

2 tsp pepper

2 tsp salt

2 tsp Rosemary (optional) is

1 egg

1/2 cup of shredded or shaved parmeasean cheese

3/4 cup of breadcrumbs

2 cups of fresh spinach

Directions:

1. Clean and dry your acorn squashes. Cut them in half and remove the seeds. In a small bowl, melt the 1/2 stick of butter in the microwave for about 30 seconds. Add 2 tablespoons of oil to the butter and dash of salt and dash of pepper. Stir and then baste the tops of the acorn squash with the mixture. Don't forget to get the insides of the acorn squash. The remaining mixture can be evenly distributed into the pockets of the acorn squash. In a ceramic or glass dish, place your squash and fill with a cup of water. Bake at 400 degrees for 40 minutes.

2. In a large frying pan, drizzle oil twice around be pan. Heat up the oil on medium-high and add in your celery and onions. Add the pepper, salt and rosemary stir well. After 5 minutes add the garlic. Stir to mix well. When the onions and celery look translucent, add in your turkey meat. Chop it finely with a wooden spoon to get it broken up and distributed evenly among the onions and celery. Add in your apple and stir well. When most of the meat is no longer pink, add in chicken broth. Increase the heat to high and stir in the spinach. The heat and broth will allow the spinach to wilt enough so you can mix it in with ease. Continually mix the meat and vegetables until the juices are gone.