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Turkey-Stuffed Acorn Squash

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Total Time 1 hour 15 minutes
Calories 350 kcal

Ingredients
  

  • acorn squashes halved and seeds removed
  • 1 lb ground turkey
  • 1 small onion chopped
  • 1 apple diced
  • 2 cloves garlic minced
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Sea salt to taste
  • 1/4 tsp black pepper optional, omit for AIP
  • 2 tbsp olive oil
  • 1/4 cup chopped walnuts optional, for added texture and nuttiness

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Brush the cut sides of the acorn squash with olive oil and sprinkle with a pinch of sea salt. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until tender.
  • While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
  • Add the ground turkey and minced garlic to the skillet. Cook until the turkey is browned and cooked through, breaking it up with a spoon as it cooks.
  • Stir in the diced apple, dried sage, dried thyme, ground cinnamon, and ground nutmeg. Cook for an additional 5-7 minutes, until the apple is tender and the flavors are well combined. Season with sea salt and black pepper (if using).
  • Once the squash is done roasting, remove it from the oven and flip the halves cut-side up. Spoon the turkey mixture evenly into each squash half.
  • Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the tops are slightly golden.
  • If desired, sprinkle with chopped walnuts for added crunch and nuttiness. Serve warm.