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Lazy…Pot Pie Stuffed Squash

As promised, here is my personal recipe for leftovers, which just “happened” to be turkey, from Thanksgiving. However, this really isn’t a recipe, as much as a process, which is very versatile. In this instance, I used Delicata squash, along with other things I had on hand, the basics, turkey, of course as well as kale, carrots, celery, onion, along with homemade bone broth, white wine, a little Himalayan salt, and some spices. The Delicata squash, pictured below, is a small, slightly sweet squash, about the size of a large sweet potato.

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Delicata Squash

       This recipe was born out of a craving for pot pie. Being gluten-free, I was too lazy to attempt the almost impossible “gluten-free” pie crust. So, I made the filling for the pot pie, and put it over a baked potato. Thus the lazy pot pie was invented.

        With this recipe/procedure, you are only limited by your imagination. Open your fridge and see what you have on hand. How about, Sweet Potatoes, with left over steak, zucchini and tomatoes, or, Acorn squash, rotisserie chicken, broccoli, and spinach…well you get the idea. Experiment! There is a huge variety of squash, potatoes or even ancient grains, such as quinoa, amaranth or millet. Add some fresh herbs to liven it up.

rootwithoutflowers

ancient-grains

So, here we go. First, gather your ingredients together.

Ingredients:

  • 4 Delicata Squash
  • 4 carrots-diced
  • 4 celery stalks-chopped
  • 2 cups finely chopped kale
  • 1/2 medium onion-diced
  • 2 cloves garlic-minced.
  •  olive oil
  • 2 cups turkey-chopped
  • 1/2 cup white wine-I used Pino Grigio
  • 1/2 broth (I used my bone broth. You can use organic broth from the store. DO NOT use bullion cubes, which are filled with salt, chemicals and MSG)
  •  Mrs. Dash
  • Himalayan salt, and pepper to taste
  1. Heat oven to 375.
  2. Line a baking pan parchment paper.
  3. Cut each squash in half, and clean out the seeds
  4. Drizzle each squash with olive oil. Sprinkle salt and pepper on each half. Place cut side down on baking pan. Bake for 30 to 45 minutes, until tender.
  5. While the squash is cooking-prepare the filling.
  6. Wash and chop all vegetables.  Chop them into a small dice, for quick cooking.choppedingredients
  7. In a large frying pan, heat the 2 tablespoons olive oil, then add the carrots. Cook for about 5 minutes, or until tender crisp.
    carrots
  8. Add turkey, salt, pepper, Mrs. Dash, and vegetables, except kale, to carrots. Cook for 5 more minutes, until turkey is heated through, and vegetables are tender.allstuff

 

 

 

 

 

 

 

 

 

 

9. Add wine to pan. Cook for an additional 2 or 3 minutes, or until alcohol cooks out.

10.Add Broth to pan. Cook until liquid is reduced by half, about 3 minutes.

11. Add Kale and cook until just wilted. It cooks quick. When it’s bright green, it’s done.img_3168

12. Place a half of squash in a dish, scoop some filling into the squash, and enjoy. This serves 4 to 8, depending on your hunger level.

Well, that’s it. This is a quick, easy, super healthy, and completely whole food dinner.

About Tamara Hoerner (558 Articles)
I am a student at Hawthorn University working toward a MS degree in Holistic Nutrition. For me, the name Purple Almond symbolizes “Good, nutritious, whole food bringing light and life to the body, awakening the inherent healing mechanisms within.”

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