Who says “stuffed” has to be stuffing? Not any more. Do you ever wish you could indulge in your favourite dishes without feeling that guilt? I’m happy to say it’s completely possible, with some planning and creative choice of ingredients.
I try to cut carbs and sugar whenever I can when I’m creating new recipes. That’s why this Turkey Kale & Mushroom Stuffed Squash is so brilliant. It’s low carb and low sugar so you can eat a serving without feeling guilty. I used butternut squash to substitute for the starchy potatoes and sweet potatoes and cooked kale to give thickness and depth to this dish. And you absolutely need turkey for any type of stuffed vegetable!
The flavour it brings to your dish is unmatched and adding some protein will make this a meal on its own. My turkey of choice… Lilydale. It’s leaner and tastier than other proteins and can be enjoyed at any time of the day and year. Lilydale has been around over 75 years and was established as an Alberta Farmers cooperative. Today it is a proud member of the Sofina Foods family. Their mission is to provide all Canadians with great tasting and high quality Canadian poultry products that you trust.
I cut and crumbled Lilydale’s Breakfast Turkey Sausage for this recipe but you can also use their Turkey Bacon as well. Just cut into strips or squares and pan fry before adding to the other ingredients to add flavour and that protein component that your body needs to feel fuller longer.
So without further ado, my stuffed butternut squash recipe! This is one of those recipes that you really NEED to try. Oh and bookmark it too, because you will be making it again and again because it is absolutely delicious and there is absolutely ZERO guilt about eating it.
Tasty food, done right.
To make 4 portions (these are quite big, so they would be served as a main dish, or you can cut each side into halves or quarters and serve it as a side dish):
- 1 package Lilydale Breakfast Turkey Sausage (or Lilydale Turkey Bacon, click here for link of where to find)
- 2 butternut squash, sliced horizontally
- 4 tablespoons olive oil
- 4 cups kale, washed and torn
- ¾ cup portobello mushrooms, sliced
- 1 small onion, diced
- 1 clove garlic, finely chopped
- 1 teaspoon chopped parsley (fresh or dried)
- 2 cups low sodium chicken broth
- 1/2 cup shredded mozzarella
- 1/4 cup crumbled pecans
- handful of dried cranberries
- 1 teaspoon cinnamon
- 1 teaspoon salt
- Scoop out seeds from inside the butternut squash. Place butternut squash halves on a parchment lined baking sheet, cut side up. Spray with a light coat of olive oil and sprinkle with salt and cinnamon. Bake at 450F for 45 min or until soft. Remove from oven and let cool.
- Take the Lilydale Breakfast Turkey Sausage out of the casing. Heat oil in a deep pan and add Lilydale Breakfast Turkey Sausage and cook. When the turkey is cooked, add kale, onions, garlic, mushrooms, and parsley. Turn heat on medium high. Use a wooden spoon to separate the turkey and mix all the ingredients. Add one ladle of broth and wait until it absorbs before adding the next one.
- Cook for about 20 min or until kale is soft. When tender, set aside and let cool. You can do this while the squash is roasting.
- When squash has cooled, scoop out the middle of the top section, leaving a 1 inch border around the edges, and a somewhat boat-looking shape. You can add the scooped out squash in your turkey stuffing mixture or you can save it for another time.
- Add shredded mozzarella, pecans and cranberries to your turkey stuffing mixture when it has cooled. Place a large scoop of the turkey stuffing mixture into your butternut squash “boats” and bake at 350F for another 15-20 minutes or until the cheese has melted and the turkey stuffing mixture has warmed throughout. Remove from oven and enjoy warm or reheated at a later time.
