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Turkey-Stuffed Acorn Squash with Sage and Roasted Brussels Sprouts

kept bycegrice

2 servings


1 medium (4-5 inches in diameter) acorn squash, halved and seeded
Kosher salt and freshly ground pepper
3 teaspoons extra-virgin olive oil, divided
2 small yellow onion, finely diced
3 cloves garlic, minced
2 cups kale leaves, ribs removed, thinly sliced
6 fresh sage leaves, chopped
8 ounces lean ground turkey
1 teaspoon curry powder
2 teaspoons tomato paste
1/2 pound (about 2 cups) Brussels sprouts, halved



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