Cut the acorn squash in half lengthwise. Gut out the inside seeds and discard. Brush them with a generous amount of extra virgin olive oil, then season with salt and pepper.
Lay them cut side down onto your baking sheets and roast for about 25 - 30 minutes, or until fork tender.
While the squash is roasting, work on the filling. Start to boil the chicken broth in a medium saucepan.
Add the quinoa to the boiling broth and allow to cook uncovered until the liquid is soaked up and the quinoa is light and fluffy.
Dice the onions and the mushrooms until they are about the same size as broken up cooked ground turkey.
Heat a large skillet on medium high and add a few tablespoons of extra virgin olive oil. Add the onions, mushrooms, and thyme then cook until the onions are transluscent and fragrant.
Add the ground turkey, then season with salt and pepper and cook, breaking up the turkey and mixing in the onion and mushrooms. Cook until the ground turkey is cooked through and no longer pink. Turn off the heat, but leave the skillet over the hot burner.
Add in the kale and allow it to wilt in the heat. Once wilted, stir in the quinoa until well-combined.
Stir half the cheese into the mixture.
Remove the squash and flip. Fill with the mixture and then top with more cheese.
Place back in the oven until the cheese is melted.
Serve immediately.
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