INGREDIENTS:
2 acorn squash, halved and seeded
2 tbsp avocado oil
1 cup chopped yellow onion
3½ oz shiitake mushrooms, chopped
5 oz cremini mushrooms, chopped
Pinch each sea salt and ground black pepper
1 lb lean ground turkey
2 tbsp unsalted tomato paste
2 tbsp chopped fresh thyme
1 tsp smoked paprika
1½ cups marinara sauce
1 tbsp coconut aminos
1 tbsp balsamic vinegar
1 bay leaf
¼ cup + 1 tbsp nutritional yeast, divided
¼ cup sliced fresh basil
PREPARATION:
Preheat oven to 400ºF. Wrap each squash half in foil and place on baking sheet. Bake until squash flesh is soft when poked with a fork, about 45 minutes.
Meanwhile, in a large, deep skillet on medium-high, heat oil. Add onion, shiitake and cremini mushrooms, salt and pepper and sauté for 5 minutes. Add turkey and cook for 5 minutes, breaking up with a wooden spoon. Add tomato paste, thyme and smoked paprika. Stir to combine and cook for 3 minutes more.
Stir in marinara, coconut aminos and vinegar. Add bay leaf, cover, reduce heat to low and simmer for 25 minutes. Stir in ¼ cup nutritional yeast. Remove bay leaf.
To serve, divide turkey mixture among roasted squash halves. Top with remaining 1 tbsp nutritional yeast and basil.
