This week for Sunday Supper we aim to lighten up some autumn harvest flavors as we head into the holidays…and what could be more autumnal than squash and turkey? So much flavor without any guilt.
I’m always looking for heathy swaps and lower calorie cooking ideas, so I was excited to create something for this week’s round up. There are so many indulgences heading into the Thanksgiving, why not lighten up when you can? This is a great all in one meal and although there are a few steps, you can always make much of it ahead.
If you consider making this after Thanksgiving (or another holiday meal where you serve Turkey) you can always swap in leftover turkey for the browned ground turkey listed in the recipe. Use the same amounts, just chop up into quarter inch sized (or smaller) pieces.
For roasting, preheat the oven to 350 and halve the squash and empty out seeds, spritz with olive oil, salt and pepper and place face down on a foil lined baking sheet, making a dome over cloves of garlic. Roast for about 45min at 350 or until tender to the touch
Roast the cauliflower on a lined baking sheet. Cut in half and place cut side on a lightly oiled baking sheet, spritz the top and sides with olive oil spray and roast at 400 until golden brown on bottom. When roasted and cool enough to handle, chop one half of the cauliflower into small pieces. (Use the other half of the cauliflower for a salad or toss into some pasta, you won’t need it for this. It would also be great to use for soup.)
I used Forbidden Black Rice from Lotus Foods, it has a richer, nuttier flavor that other rice varieties. I prefer to cook rice with chicken broth for richer flavor. You will need one cup cooked rice, so follow the directions according to the package.
(All of these steps can be done the night before.)
Brown the ground turkey over medium heat in a well heated pan with a thin later of olive oil. Just before done, splash with white wine. Season with garlic salt and pepper.
- 1 Acorn Squash- halved and roasted
- 1 Cup cooked Forbidden Black Rice
- 1 Cup Roasted Cauliflower Chopped
- 1 Cup Browned Ground Turkey
- 1/2 Cup Freshly Shredded White Cheddar
- 1/2 Cup Freshly Shaved Parmigiano
- 1 Egg
- 1/4 Cup Bread Crumbs
- Splash White Wine
- Salt and Pepper
- Scoop out squash leaving about 1/4" wall.
- Preheat oven to 350. Line baking sheet with foil and place squash shells on it to be filled.
- In a large bowl combine rice, squash, ground turkey and chopped roasted cauliflower. In a small bowl mix together the egg, 1/4 cup Parm and 1/4 cup White Cheddar, set the rest aside for topping the squash once stuffed.
- Let turkey cool slightly before adding egg mixture. Sprinkle in the bread crumbs, then add in cheese and egg mixture and mix well.
- Put half of the stuffing in each shell, top with remaining cheese. Bake in oven for 25 min. The cheese on top should be well melted and starting to brown.
What do you do to lighten up your meals leading into the holiday season?
- Lightened Up Eggnog by The Redhead Baker
- Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee
Appetizer or starter
- Gruyere Cheese Puffs by Sustainable Dad
- Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
- Pesto Spaghetti Squash with Shrimp by The Wimpy Vegetarian
- Sweet Apple Bites by Mama’s Blissful Bites
- Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
- Pumpkin Cheesecake Dip by Peanut Butter and Peppers
- Spicy Eggplant Dip by Cooking Chat
- Carciofi alla Trapanese by Manu’s Menu
- Fresh Salmon Carpaccio by Food Lust People Love
- Chicken Enchilada Casserole by Having Fun Saving
- Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
- Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
- Grandma’s Mac n’ Cheese by What Smells So Good?
- Lean Mean Cheeseburger Soup by The Foodie Army Wife
- Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy by Food Done Light
- Slow Cooker Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
- Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen
- Roasted Parsnip and Apple Soup by Curious Cuisiniere
- Roasted Brussels Sprouts by Brunch with Joy
- Butternut Squash Orzo Pasta by Life Tastes Good
- Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
- Quick and Easy Sweet Potato by The Educators’ Spin On It
- Lentil & Mushroom Stuffing by Foxes Love Lemons
- Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
- Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
- Honey Ginger Glazed Carrots by Ruffles & Truffles
- Shrimp Salad with White Wine Vinaigrette by eating in instead
- Cranberry Orange Glazed Green by Beans Cupcakes & Kale Chips
- Turkey and Roasted Cauliflower Stuffed Acorn Squash by annaDishes
- Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
- Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
- Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
- Leaner Green Beans by Noshing With The Nolands
- Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
- Greek Village Salad by Peaceful Cookin
- Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
- Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
- Roasted Parsnip and Apple SoupCurious by Cuisiniere
- Individual Cheesecakes by Nosh My Way
- Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
- Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
- Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
- Peanut Butter Coconut Mini by BarsBasic N Delicious
- The Blondie Recipe by Wallflour Girl
- Cinnamon Roll Granola Bars by Pies and Plots
- Skinny Ninja Cheesecake by NinjaBaker.com
- Lightened Oat Flax Chocolate Chip Pumpkin Blondie #GlutenFree by Sue’s Nutrition Buzz
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