Getting Back in the Kitchen in 2017 with Turkey Stuffed Acorn Squash

After indulging a little too much this holiday season, I made a resolution to get back in the kitchen more in 2017. I have way too many cookbooks. So my plan is to try a couple new recipes each week. I use recipes as inspiration. I take from them new cooking techniques and ideas and then modify them to create my own delicious dishes. The following recipe was inspired by the acorn squash recipe in the Racing Weight Cookbook. It is a hearty, nutrient rich, high volume meal and a great way to enjoy acorn squash. It not only tastes great but is super easy and will impress your guests with its presentation. I like to pair it with a spinach salad and crusty whole grain bread. After I posted the pic of this dish to Instagram, the recipe was requested by a few people – so here you go. Enjoy!

Allison’s Turkey Stuffed Acorn Squashsquash


1 acorn squash

1 lb. ground turkey

1-2 cups sliced mushrooms

1/2 medium onion

1 tsp oregano

1 tsp dried basil

1/2 tsp salt

1/2 tsp black pepper

1/3 cup shredded mozzarella


  1. Preheat the oven to 375°F. Slice the squash in half from stem to root and scoop out the seeds. Drizzle cut-side with olive oil and sprinkle with salt and black pepper.
  2. Place the squash halves cut-side-up in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Place in oven.
  3. Roast the squash until soft and tender when poked with a fork, 30 to 50 minutes. Exact roasting time will depend on the size of your squash.
  4. While the squash roasts, sauté turkey, onion, mushrooms and seasonings until cooked.
  5. Once the squash is tender, remove from the oven and set oven to broil. Carefully poor liquid out of pan. Stuff squash halves with turkey mixture and sprinkle with cheese. Return to oven for 3-5 minutes or until cheese has melted.
  6. Remove from oven and serve!

Nutrition Information (1 serving = 1/2 acorn squash; 1/2 turkey mixture): 420 calories, 16g fat, 28g carbohydrate, 5g fiber, 40g protein




Fall Flavors: Recipes Packed with Superfood Deliciousness

This past Tuesday I taught a class on foods that help fight inflammation at our Ravenswood Mariano’s for patients of Swedish Covenant Hospital. The recipes I demonstrated and served were a hit among attendees so I thought I’d share here.

What makes them great (besides how good they taste)? The soup contains butternut squash which has a high amount of beta-cryptoxanthan – a powerful antioxidant of the carotenoid family. It is converted to vitamin A in the body and researchers from the UK found that those who consumed more foods containing beta-cryptoxanthin were better protected against arthritis. The soup also contains my favorite fall fruit: apples. Researchers at Florida State University have suggested that apples are truly a “miracle fruit” that convey benefits beyond fiber content. The USDA-funded study, conducted in 160 randomly assigned women ages 45-65, found that women who consumed dried apples daily for a year experienced a lowering of lipid hydroperoxide levels and C-reactive protein compared to those given the same amount of dried prunes daily for a year. The researchers concluded that consumption of dried apples can be beneficial to human health in terms of anti-inflammatory and antioxidative properties.

The salad contains kale – a power food encouraged by everyone these days. But is it really powerful? An 11-year Mayo Clinic study found that intake of cruciferous vegetables – like kale, broccoli and cabbage – has been shown to be protective against the development of arthritis.

I hope you enjoy these easy to make, delicious, super food packed recipes this fall!

Smokey Apple Butternut Squash SoupNew Picture (5)

Adapted from the U.S. Apple Association


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 3 large onions, finely chopped (about 4−1/2 cups)
  • 1 tsp chipotle chili powder
  • 2 pounds butternut squash, peeled and cut into chunks (about 6 cups)
  • 1 pound sweet apples (I like Galas), peeled and cut into chunks (about 3−1/2 cups)
  • 1 cup apple juice (more if necessary)
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper


  1. Heat oil and butter in large saucepan; add onions and chili powder; cook and stir until onions are tender, about 10 minutes.
  2. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil.
  3. Cover and cook on low heat until apples and squash are very so, about 30 minutes. Cool.
  4. Puree with an immersion blender or a food processor; return to saucepan.
  5. Add additional apple juice or broth, if needed.
  6. Garnish with toasted pecans, plain Greek yogurt swirls and thin apple slices, if desired.

Pomegranate, Kale and Quinoa Salad with Walnuts and Fetapom kale salad

Adapted from Pinch of Yum


Salad –

  • 1 cup pomegranate seeds
  • 3 cups chopped baby kale
  • 2 cups cooked quinoa
  • 1/3 cup toasted walnuts
  • 1/3 cup feta cheese

Dressing –

  • 1/4 cup minced shallot
  • 2 Tbsp walnut oil
  • 2 Tbsp water
  • 2 Tbsp honey
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1 squeeze lemon or orange juice


  1. Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the dressing if you want a cold salad.
  2. Combine shallot, walnut oil, water, honey, apple cider vinegar, salt, and orange juice in a food processor; blend until smooth and creamy.
  3. Toss the salad ingredients together with the dressing just before serving. Serve at room temperature or chilled.