2 acorn squash
1lbs. ground white turkey meat
1 can Raos Tomato Sauce
1/2 cup mushrooms
1 cup quinoa
Dash of Salt
Dash of Pepper
Drizzle of Olive Oil
Dash of Cinnamon
Cook the quinoa on medium heat and let sit until cooked and set aside.
Preheat the oven to 375F.
While the quinoa is cooking, place the acorn squash in the microwave about 5 minutes, so that it will soften up a bit and cut in half. After it's been cut, scoop out the seeds. You can save these for roasting in the oven if you like!
Place the halves on a baking sheet and drizzle with olive oil, salt, pepper, and a dash of cinnamon.
Roast in the oven for 45 to 60 minutes. You should be able to poke a fork all the way through the flesh once it is cooked.
While the squash is cooking, cook the turkey meat on the stove. Once this is cooked, pour the tomato sauce into the pot with the meat along with the mushrooms and let it simmer.
Once the turkey meat is finished cooking, mix the quinoa into the pot and stir together.
When the squash is ready, place each half onto a plate and scoop the turkey quinoa meat sauce into each half. Sprinkle with a little extra salt and dive in!