As a general rule, I usually like all food where the container is edible. Some beloved examples of this are: soup in a bread bowl, corn dogs, brie wrapped in puff pastry, ice cream in a waffle cone...you get the point. However, it seems more often than not, edible containers tend push food into the "not so healthy" category rather then the healthy. So when I find a recipe that is not only healthy, but also includes an edible container, I get pretty excited! The recipe I am sharing comes from last month's issue of Clean Eating and comes from famous chef, Guy Fieri. This is a recipe for stuffed acorn squash, which is not particularly in season this time of year, but you should be able to find it at any grocery store. The squash is roasted with a light drizzle of olive oil and then stuffed lean, ground turkey and veggies. Jon and I found this recipe to be very filling and so far, it's been really easy to re-heat and eat as left-overs. It's also turned out to be very pretty looking, so I could see this being a good pot-luck dish to bring to someone's house! Or alternatively, I think this recipe could be pre-made and frozen until thawed, heated and broiled with the ricotta.
As a note on the dairy in this recipe: I replaced the ricotta in the recipe with a dollop of mashed potato, to cut out the dairy. I also sautéed the veggies in olive oil rather than butter and used about 1/2 the oil the recipe suggests. I say
suggest because I've found that a lot of times when it comes to oil in recipes that call to sauté something, that this is really a taste preference and it's a good opportunity to cut down on fat if you'd like. Now, I do caution, that this comes with trial and error. You don't want to skimp too much, so I'd also suggest, making enough recipes to know what the difference between 4 tbsp vs. 2 tbsp of oil tastes like, for example. Broth and water can also be good alternates added to cover the reduction in oil.
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