Well, we survived the first week of 2017. Meals like this quick, healthy, easy turkey pesto stuffed acorn squash keep me going. I’m siting in front of our big picture window as I write this, watching the rain slowly drizzle down onto our snow covered yard. And I’m not talking about a dusting of snow, we have about 15 inches of snow on the ground. They’re calling it “snowpocalypse”; the most snow Boise has seen in over 30 years. It’s kind of a big deal. I’m just hoping the rain doesn’t melt all the snow and flood our basement…. And part of me hopes that the temperature just drops, and it starts snowing again.
Driving has been a nightmare. I had to work extra last week, of course. And my car is totally stuck in front of our house, no chance of the Scion XB getting out on the roads. So I’ve been driving Kris’s truck which has 4-wheel drive. But I’m not used to driving a big truck and then driving it in snow on the freeway when I can’t even see the lanes and ice is freezing on the wipers, ugh, so stressful! I have a fitbit Charge HR and my heart rate was in the cardio zone during my snowy drive to and from work. So, the reason for no posts last week, no food in this house because we didn’t want to drive any more than necessary.
And I’m sick, just a head cold but still sick nonetheless. Kris got sick first. I tried to fight it. My theory is that if I keep going, just power though, then I won’t get sick…didn’t work this time. It started as a tickle in my throat and progressed to completely stuffed sinuses and body aches. Unfortunately, I spent most of the weekend on the couch.
Despite the weather and being sick, I’m optimistic about 2017. Jennie-O and Switch Circle asked me to partner with them this year, so I’m super excited about that! Here’s a link to coupons from Jennie-O. Kris and I set goals to work on our fitness and to continue to work on healthy eating. We have some amazing trips planned at the end of January and March, so expect some travel posts in the future. I will be spending more time working on Bound by Food, and I am starting my own private practice nutrition counseling in February. Check out the Work with Me tab for more information.
In the meantime, enjoy this turkey pesto stuffed acorn squash made with Jennie-O extra lean ground turkey breast.
- 2 small - medium acorn squash, cut in half, seeds removed
- 1 pound of Jennie-O extra lean ground turkey breast
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 handfuls of spinach, roughly chopped
- ⅓ cup sun-dried tomatoes, packed in olive oil
- 1 cup parmesan, shredded
- ½ cup pesto
- 1 tsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Preheat oven to 350 degrees.
- Place acorn squash on a parchment paper lined baking sheet, cut side down.
- Bake for 30 minutes, until soft. Then remove from oven and let cool slightly.
- While the acorn squash is baking, heat olive oil in a skillet over medium heat.
- Add ground turkey breast and onion to the skillet. Cook until turkey is lightly browned, (temp 165), and onions are translucent, about 8-10 minutes.
- Season with salt, pepper, Italian seasoning, and red pepper flakes.
- Add in garlic and spinach. Cook until spinach wilts, about 2-3 minutes.
- Then add parmesan and pesto. Stir to incorporate.
- Stuff acorn squash halves with turkey pesto mixture. Evenly divide the mixture between the four halves.
- Finally, return the stuffed acorn squash to the oven and bake for an additional 5 -10 minutes to reheat.