• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
596
Protein:
24 g
Fat:
32 g
Carbohydrates:
53 g
Serves: 4
Prep Time: 30 mins
Cook Time: 25 mins
  1. Preheat oven to 350ºF (180ºC).
  2. Wrap squash halves in paper towel and place in microwave face down, cook on high for 8-10 minutes or until soft. Place the squash halves in a shallow casserole dish.
  3. If needed, cut off a small slice of the bottom so that they sit flat in the casserole dish.
  4. Heat a large fry pan with oil on medium-high heat, then add onion, garlic and green pepper. Sauté for 4 minutes or until soft, then add ground turkey, carefully breaking it up as it cooks. Add cinnamon, cumin, salt and pepper.
  5. In a large bowl, add turkey mixture to cooked couscous and combine with pine nuts, apricots, currants and scallions.
  6. Melt butter in a small sauce pan and simmer until it starts to turn golden and has a nutty aroma (5 minutes). Remove from heat and put aside.
  7. Divide the couscous turkey mixture evenly among the four squash halves. Drizzle with butter and bake in the oven for 25 minutes, uncovered.

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