1/2 tsp fine sea salt, divided, plus additional to taste
1 tsp fresh cracked black pepper, plus additional to taste
2 tbsp organic unsalted butter
2 cups sliced green cabbage
1 red bell pepper, cut into 1/4-inch-wide strips
1 yellow bell pepper, cut into 1/4-inch-wide strips
1/2 large sweet onion, cut into ¼-inch slices
1 tbsp minced garlic
4 oz low-fat ricotta cheese
2 tbsp chopped flat-leaf parsley for garnish
2 tsp fresh thyme leaves, chopped
2 tsp dried sage
1/2 tsp kosher salt
1 tsp fresh cracked black pepper
1/4 tsp ground cayenne pepper
1 lb lean ground turkey
Prepare turkey sausage: In a medium bowl, combine sausage ingredients and mix well. Cover and refrigerate for 8 to 24 hours.
Preheat oven to 375°F. With a spoon, scrape out squash seeds and membranes. Rinse seeds and transfer to a sheet of paper towel and let dry completely; discard membranes, On a large baking sheet, place squash cut side up and drizzle with 2 tbsp oil. Season with 1/4 tsp sea salt and 1 tsp black pepper. Transfer to oven and roast until edges are golden and a knife inserts easily into flesh, 30 to 35 minutes. Remove from oven and set aside.
Meanwhile, on a small baking sheet, place seeds in a single layer. Transfer to oven and roast, stirring every 5 minutes, until crisp and golden brown, 15 to 20 minutes. Remove from oven and sprinkle with remaining 1/4 tsp sea salt.
In a large skillet, heat remaining 1 tbsp oil on medium-high. Add turkey mixture and cook, breaking it up into chunks with a wooden spoon, until well browned and cooked through, 8 to 10 minutes. Transfer to a plate and cover to keep warm. Wipe out skillet.
In same skillet, melt butter on medium heat. Add cabbage and cook, stirring, until tender and almost translucent, about 4 minutes. Add bell peppers and onion and cook until onion softens and peppers are tender-crisp, 6 to 8 minutes. Add turkey mixture and garlic and cook for 2 to 4 minutes. Stir well to combine and blend flavors. If desired, season with additional sea salt and black pepper.
Arrange 1 oven rack in top position and preheat broiler on low. Spoon turkey-pepper mixture into squash halves and top with ricotta and seeds, dividing evenly. Transfer to top rack of oven and broil until ricotta just melts, 1 to 2 minutes. Garnish with parsley, dividing evenly.
Serving Size: 1/2 Stuffed Acorn Squash (3/4 cup filling)
Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.
Quick and soothing, our healthy zuppa Toscana (Italian for Tuscan soup) is a light and refreshingly simple blend of creamy white beans, classic herbs and savory sausage. Serve with whole-grain bread on the side.