Gluten-Free Moroccan Acorn Squash

Serves: 4
Prep Time: 30 mins
Cook Time: 25 mins

Ingredients
2 acorn squash, cut in two, horizontally and seeded
½ lb (250 g) ground turkey
2 Tbsp (30 mL) vegetable oil
1 medium onion, finely diced
1 large clove garlic
1 medium green pepper, diced
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1 tsp (5 mL) ground pepper
1 cup (250 mL) cooked brown rice or quinoa, prepared according to package instructions ¼ cup (60 mL) toasted pine nuts
½ cup (125 mL) chopped dried apricots
¼ cup (60 mL) dried currants
¼ cup (60 mL) scallions or green onions, chopped
¼ cup (60 mL) unsalted butter, melted and browned

Note:
Always read the labels on dried fruit and nuts to ensure that they are not manufactured in a plant that also processes wheat.

Directions
1. Preheat oven to 350ºF (180ºC).
2. Wrap squash halves in paper towel and place in microwave face down, cook on high for 8-10 minutes or until soft.
3. Place the squash halves in a shallow casserole dish. If needed, cut off a small slice of the bottom so that they sit flat in the casserole dish.
4. Heat a large fry pan with oil on medium-high heat, then add onion, garlic and green pepper.
5. Sauté for 4 minutes or until soft, then add ground turkey, carefully breaking it up as it cooks.
6. Add cinnamon, cumin, salt and pepper.
7. In a large bowl, add turkey mixture to cooked rice or quinoa and combine with pine nuts, apricots, currants and scallions.
8. Melt butter in a small sauce pan and simmer until it starts to turn golden and has a nutty aroma (5 minutes). Remove from heat and put aside.
9. Divide the couscous turkey mixture evenly among the four squash halves. Drizzle with butter and bake in the oven for 25 minutes, uncovered.

Nutritional Information
Per serving
Calories: 596
Protein: 24 g
Fat: 32 g
Carbohydrates: 53 g
http://www.tastyturkey.ca/recipes/gluten-free-moroccan-acorn-squash/