You will need:
1 cup wild rice
1 lb. ground turkey
1 small yellow onion, chopped
1 medium butternut squash
1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first)
1 cup apple juice (or water)
2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice)
big handful of grated mozzarella
1 tsp cinnamon
1 TBSP fresh Thyme (this is where having a little herb garden comes in handy)
1 TBSP fresh Parsley
freshly ground black pepper
Putting it all together:
Cook rice according to directions minus about 5-10 minutes (it will cook more in the oven)
Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down & bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.
Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.
Remove skin from squash and cut into 1" cubes.
Put rice, turkey mixture, squash, herbs & spices into casserole dish. Cook at 400° for 30 minutes.
Sprinkle with cheese and bake another 5 minutes.
Can you smell those wonderful flavors?!! Mouth watering I tell you!
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