Paleo Stuffed Acorn Squash with Turkey Recipe

Paleo stuffed acorn squash with turkey is an elegant, naturally beautiful dinner that is as nutritious as it is impressive. Sweet roasted acorn squash halves are filled with a savory seasoned ground turkey and vegetable mixture, creating a self-contained meal. Each stuffed squash half delivers 28g of protein and 503 calories, and requires zero grain or dairy to feel completely satisfying.

Ingredients

• 2 medium acorn squash, halved and seeded
• 500g ground turkey, 93% lean
• 1 medium yellow onion, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 1 apple, peeled and diced (about 1 cup)
• 0.5 cup dried cranberries (no sugar added, or skip for strict paleo)
• 0.5 cup chopped pecans
• 2 tbsp olive oil, divided
• 1 tsp dried sage
• 1 tsp dried thyme
• 0.5 tsp cinnamon
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• Fresh sage or thyme for garnish

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Brush the cut sides of acorn squash with 1 tbsp olive oil. Season with a pinch of salt and pepper.
3. Place squash cut-side down on the baking sheet. Roast for 35 minutes until tender when pierced with a fork.
4. While squash roasts, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add onion and celery. Cook for 5 minutes until softened.
6. Add garlic and cook for 1 minute.
7. Add ground turkey. Break apart and cook for 7 minutes until browned.
8. Add diced apple, sage, thyme, cinnamon, salt, and pepper. Cook for 3 more minutes.
9. Stir in dried cranberries and pecans. Remove from heat.
10. Flip roasted squash halves cut-side up. Divide the turkey filling evenly among the 4 halves, pressing it in gently.
11. Return to oven and bake for 10 more minutes until filling is heated through and slightly caramelized on top.
12. Garnish with fresh herbs and serve.

Tips & Variations

• For sweeter squash, drizzle a small amount of coconut aminos on the cut side before roasting.
• Swap turkey for ground pork or bison for a richer flavor.
• Butternut squash or delicata squash work well as substitutes for acorn squash.
• The filling can be made ahead and refrigerated for 2 days; fill and bake the squash just before serving.
• Add a handful of spinach or kale to the filling in the last minute of cooking.

Nutrition Breakdown

Calories: 503 kcal

Protein: 28.2g

Fat: 28.4g

Carbs: 41.6g

Fiber: 7g

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