Turkey Stuffed Acorn Squash
The next time you’re craving something hearty and savory, try this Turkey Stuffed Acorn Squash recipe! Acorn squash is a great source of fiber, beta carotene, vitamin C and potassium, while the turkey adds protein and essential amino acids (choose organic, free range turkey when possible). If you feel like one serving (1/2 stuffed squash) isn’t quite enough to fill you up, try serving it with brown rice or cauliflower rice (or just have a second half!).
Makes: 4 servings
Ingredients
2 Tbsp avocado oil (or olive oil)
2 acorn squashes
1 yellow onion, finely chopped
3 cloves garlic, minced
1 lb. ground turkey (organic, free range)
3 cups baby spinach, packed and coarsely chopped
2 tsp dried rosemary
3 tbsp fresh parsley, finely chopped
Salt and pepper to taste
Instructions
Preheat oven to 450 degrees F.
Cut each acorn squash in half and scoop out the seeds.
Place squash cut side up on a large baking sheet. Brush or spray with 1 tbsp of oil and sprinkle with salt and pepper. Bake for 30 minutes.
While squash is baking, prepare the stuffing by first placing a large skillet on low-medium heat. Add remaining oil to coat the bottom of the pan. Add onion and garlic; cook until translucent, stirring occasionally. Now add turkey and cook for another 7 minutes, stirring and breaking into pieces. Add remaining ingredients and cook for a few more minutes.
Stuff opening of each pre-roasted squash with turkey mixture, dividing evenly. Return to the oven and bake for another 15-20 minutes or until tops start to turn golden brown. Serve hot.