I’ve talked before about my GLOW Bowl template which is an easy and delicious way to combine nutrient-dense foods. GLOW Bowl is one of the easiest ways to eat balanced, healthy meals.

Our featured recipe this week – Turkey Cranberry Squash Bowls, is not only packed with nutrients, the best part is there’s no added sugar to it!

This recipe is part of our GLOW Sugar Detox Diet: A 7 Day Plan to Detox from Sugar and Balance Hormones.

Enjoy!

Turkey Cranberry Squash Bowls

8 ingredients ·40 minutes ·2 servings

 

INGREDIENTS

  • 1 Delicata Squash (small)
  • 1 tbsp Extra Virgin Olive Oil
  • 8 ozs Extra Lean Ground Turkey
  • 1 1/2 tsps Poultry Seasoning
  • 1/2 tsp Sea Salt
  • 1/4 cup Frozen Cranberries (thawed, or use fresh)
  • 2 cups Microgreens
  • 1 tbsp Balsamic Vinegar

DIRECTIONS

  1. Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  2. Rinse the outside of the squash and slice in half lengthwise. Brush the flesh with a small amount of olive oil and place face-down on the baking sheet. Bake for 30 minutes.
  3. Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the turkey and saute until cooked through and browned. Break it up into tiny pieces as it cooks.
  4. Once the turkey is cooked through, stir in the poultry seasoning, sea salt, and cranberries. Turn the heat to the lowest setting to keep warm until your squash is cooked.
  5. Remove squash from oven and stuff each half with the turkey/cranberry mix. Serve with microgreens and a drizzle of balsamic vinegar. Enjoy!

 

NOTES:

  • Vegan & Vegetarian Use lentils or chickpeas instead of ground meat.
  • No Microgreens Use any leafy green like baby spinach, kale, or arugula.
  • Leftovers keep well in the fridge for up to 3 days.

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