Reprinted from The Blood Type Diet Website (www.dadamo.com)

Acorn Squash with Brown Rice and Turkey Sausage

Description:

This recipe definitely works for Type B (and maybe O?) as shown but could be modified to work for all types by replacing/omitting the pepper ingredients. From Good Housekeeping. My husband calls this the best thing I've ever made.

Ingredients:

    Squash

    2 acorn squash (about 1-1/4 pounds each) cut crosswise in half and seeded
  • 1 Tablespoon olive oil
  • 1/2 pound Italian turkey or chicken sausage
  • 1 small onion chopped
  • 1 medium red pepper chopped
  • sea salt
  • 2 cup precooked whole-grain brown rice unheated
  • 2 Tablespoons chopped fresh parsley leaves

    Turkey Sausage

  • 1 pound ground turkey (or chicken)
  • 2 teaspoons garlic powder [or fresh]
  • 2 teaspoons whole fennel or anise seed
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon red pepper flakes or hot pepper sauce (optional)
  • 1/4 cold water
How to make it:

    Turkey Sausage

  1. Mix all ingredients, cover and refrigerate for several hours before using.
  2. You'll need half of it for the attached recipe and the other half can be for pizza, lasagna, patties, or whatever.

    Squash

  3. Lightly grease microwave-safe large plate.
  4. Place squash halves, cut sides down, on plate (it's ok if halves overlap slightly).
  5. Cook squash in microwave oven on High 8 to 9 minutes or until fork-tender.
  6. Set aside until cool enough to handle.
  7. Meanwhile, preheat oven to 375ª F.
  8. Line 15-1/2 by 10-1/2 inch jelly-roll pan with foil.
  9. In nonstick 12 inch skillet heat oil over medium-high heat until hot.
  10. Add sausage and cook until browned, breaking up sausage with side of spoon.
  11. With slotted spoon, transfer sausage to large bowl.
  12. To same skillet, add onion, red pepper, 1/2 teaspoon salt, and cook over medium heat 6 to 8 minutes or until lightly browned and tender, stirring occasionally.
  13. Add to sausage in bowl.
  14. With spoon scoop out squash leaving 1/4-inch-thick shell.
  15. Add scooped-out squash to bowl with sausage and parsley stir in rice (it is not necessary to heat rice as label directs) combine.
  16. Spoon sausage mixture into squash shells.
  17. Place in prepared pan.
  18. Bake 20 minutes or until heated through.