Today I have a whole food recipe which gives you a way to use up some of your leftovers. Here is my personal recipe for leftovers, which in this case was turkey. However, this really isn’t a recipe, as much as a process, which is very versatile. In this instance, I used Delicata squash, along with other things I had on hand: the basics, turkey, of course as well as kale, carrots, celery, onion, along with homemade bone broth, white wine, a little Himalayan salt, and some spices. The Delicata squash, pictured below, is a small, slightly sweet squash, about the size of a large sweet potato.
This recipe was born out of a craving for pot pie. Being gluten-free, I was too lazy to attempt the almost impossible “gluten-free” pie crust. So, I made the filling for the pot pie, and put it over a baked potato. Thus the lazy pot pie was invented. In this instance, I expanded the recipe by using squash instead of a potato.
With this recipe/procedure, you are only limited by your imagination. Are you a vegan? Use beans instead of meat. For the rest, open your fridge and see what you have on hand. How about, Sweet Potatoes, with left over steak, zucchini and tomatoes, or, Acorn squash, rotisserie chicken, broccoli, and spinach…well you get the idea. Experiment! There is a huge variety of squash, potatoes or even ancient grains, such as quinoa, amaranth or millet.
Add some fresh herbs to liven it up. This is a recipe I developed several years ago. Looking back at it today, I’d add poultry seasoning herbs, such as sage, rosemary and/or thyme. Fresh herbs add life and wonderful seasoning to this dish. With that said, it’s all about using what’s on hand. If you don’t have fresh herbs, by all means, use dried instead.
Here are a few photos of the ingredients and recipe steps. Scroll down to the bottom of the page for the complete recipe.
Gather your ingredients
Prepare filling, while squash bakes
Pour filling onto baked squash and serve
Lazy Pot Pie Stuffed Squash
This is easy, super healthy, and completely whole food dinner. It's also a great way to use up leftover meat/poultry.
Credit: Purple Almond Wellness
- 4 Delicata Squash
- 4 carrots-diced
- 4 celery stalks-chopped
- 2 cups finely chopped kale
- 1/2 medium onion-diced
- 2 cloves garlic-minced.
- olive oil
- 2 cups turkey/chicken-chopped (use cooked beans for a vegan version
- 1/2 cup white wine-I used Pino Grigio
- 1/2 broth (I used my bone broth. You can use organic broth from the store. DO NOT use bullion cubes, which are filled with salt, chemicals and MSG)
- Mrs. Dash
- Himalayan salt, and pepper to taste
- Heat oven to 375.
- Line a baking pan parchment paper.
- Cut each squash in half, and clean out the seeds
- Drizzle each squash with olive oil. Sprinkle salt and pepper on each half. Place cut side down on baking pan. Bake for 30 to 45 minutes, until tender.
- While the squash is cooking-prepare the filling.
- Wash and chop all vegetables. Chop them into a small dice, for quick cooking.
- In a large frying pan, heat the 2 tablespoons olive oil, then add the carrots. Cook for about 5 minutes, or until tender crisp.
- Add turkey, salt, pepper, Mrs. Dash, and vegetables, except kale, to carrots. Cook for 5 more minutes, until turkey is heated through, and vegetables are tender.
- Add wine to pan. Cook for an additional 2 or 3 minutes, or until alcohol cooks out.
- Add Broth to pan. Cook until liquid is reduced by half, about 3 minutes.
- Add Kale and cook until just wilted. It cooks quick. When it’s bright green, it’s done.
- lace a half of squash in a dish, scoop some filling into the squash, and enjoy. This serves 4 to 8, depending on your hunger level.