#4 Stuffed Acorn Squash with Mushrooms, Sage, and Greens

PROTEIN OPTIONS

Animal Protein: Turkey
Vegan: Tempeh

INGREDIENTS

AP:
Acorn Squash, Ground Turkey, Wild Mushrooms, Kale, Extra Virgin Olive Oil, Coconut Oil, Celery, Medjool Dates, Wild Rice Blend, Garlic, Rosemary, Sage, Sea Salt, Black Pepper

Vegan:
Acorn Squash, Organic Tempeh, Wild Mushrooms, Kale, Wild Rice Blend, Extra Virgin Olive Oil, Balsamic Vinegar, Deglet Noor Dates, Celery, Coconut Oil, Dijon Mustard, Maple Syrup, Dried Rosemary, Dried Sage, Garlic, Sea Salt, Black Pepper

MACROS

Animal Protein:

  • Calories: ~545cal
  • Protein: ~28g
  • Carbs: ~52g
  • Fat: ~25g

Vegan Option:

  • Calories: ~490cal
  • Protein: ~24g
  • Carbs: ~54g
  • Fat: ~20g
REHEATING INSTRUCTIONS

Remove vinaigrette.
Heat stuffed squash separately:
Oven: 375°F for 8-10 minutes.
Stovetop: Medium-low heat, covered for 5 minutes.
Drizzle with vinaigrette and enjoy!