Ingredients
- 1 large butternut squash
- 1 lb turkey diced
- 2 tbsp organic virgin coconut oil
- 1/2 onion diced
- 1 clove garlic minced
- 1/2 tsp Marjoram
- 1 tsp Fennel seed
- 2 apples (peeled, cored and chopped)
- Himalayan Crystal Salt (to taste)
- Black pepper (to taste)
- 1/4 cup almonds chopped
Servings:
Instructions
- Preheat oven to 400 degrees F.
- Cut the squash in half lengthwise and remove the seeds. Place the squash face side down on a foil lined baking sheet. Place in the oven and bake for 40-45 minutes, until the squash is fork tender.
- While the squash is baking brown the turkey in a frying pan over medium high heat with some coconut oil.
- Add the onions and continue cooking until the onions are translucent, about 5-7 minutes.
- Add the apples and cook for an additional 5 minutes.
- Add the garlic, marjoram, and fennel seeds and cook for another 1-2 minutes, until fragrant. Season with salt and pepper to taste. Remove from the heat and set aside.
- When the squash is done cooking remove from the oven. Turn the squash right side up and scoop out some of the insides, making a trough. Take the scooped out squash and stir it into the turkey mixture.
- Spoon turkey mixture into the butternut squash halves, dividing equally. Top with the chopped almonds.
- Place the squash back in the oven and bake for an additional 15-20 minutes, until it begins to brown.
- Remove from the oven and serve!
