1 lbs ground turkey (or ground chicken or ground pork)
1 tbs coconut oil
2 garlic cloves, chopped
1 tsp fresh sage, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 tsp butter
1 apple, core removed, chopped
1/2 red onion. chopped
Preheat the oven to 400 degrees.
Cut the squash in half lengthwise
Line a jelly roll pan or glass baking dish with aluminum foil and put the squash, cut side down, on the pan.
Bake for 30 minutes. Remove from oven and allow to cool.
Turn the oven down to 350 degrees.
Heat coconut oil in a skillet. Add onion and apples. Saute for about 3 minutes. I like to then add butter to give it a nice caramelization. Saute for another 2 minutes or until the onions are translucent.
Add the garlic and cook for another minute.
Add the ground turkey, salt, pepper and red pepper flakes.
Cook until all the pink from the meat is gone, about 10 minutes.
Return to the butternut squash and discard all the seeds.
Remove the flesh from the squash and place in a bowl. Leave some of the flesh on the walls of the squash to maintain its structure.
Mash the squash in the bowl with a fork to break it up and then add the fresh sage.
Add this mixture to the ground turkey in the skillet.
Mix until combined. Taste and add more salt or pepper if needed.
Scoop out the mixture from the skillet and add to the hollow butternut squash halves.
Place the filled squash halves in a baking dish and put back in the oven for 10 minutes.
Optional: add parmesan cheese to the top of the squash before placing it in the oven.
Cut the squash in half width-wise to get 4 servings.