Baked Stuffed Butternut Squash

Baked Stuffed Butternut Squash
with seasoned ground turkey, mushrooms, toasted brazil nuts and fresh basil

1 large butternut squash
1 tsp olive oil
pinch salt & pepper 

1 lb ground turkey
1 tsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp ground sage
2 tsp paprika
2 tsp garlic 
2 tsp onion powder
1/4 cup water
8 oz mushrooms, sliced or chopped

2 handfuls brazil nuts (or any nuts), toasted & chopped
fresh basil, sliced for garnish

Preheat oven to 350 degrees

Cut the butternut squash in half, scoop out the seeds and drizzle with 1 tsp olive oil. Sprinkle with a pinch of salt and pepper before placing face-down on the cookie sheet in a 350 degree oven for 1 - 1 1/2 hours.

Meanwhile, heat 1 tsp olive oil in a large skillet or cast iron pan. Mix the spices into 1/4 cup water and stir. Place the ground turkey in the pan, then pour the spice water over top. Break up the turkey using a wooden spoon until the water comes to a boil. Turn the heat down to medium low and continue to break apart the turkey as is cooks for 15-20 minutes, or until the water has evaporated and turkey is cooked through. Add mushrooms and cook for five more minutes

When the butternut squash is cooked and cooled for a few minutes, flip it over and fill it with the meat mixture, followed by the toasted nuts and fresh basil. Serve immediately.

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