Comfort Food {Turkey Stuffed Acorn Squash}

stuffed acorn squash

i’m embracing the cooler weather and the cozy fall meals that accompany it; like last weeks turkey veggie sauté with herb roasted sweet potatoes.

to play off last weeks recipe, here’s another easy, 4 ingredient cozy fall meal that you can whip up any weeknight.

you can simply take last week’s leftover turkey and veggie sauté, or brown up an even simpler garlic, kale and turkey sauté to stuff your acorn squash.

and if you’ve never cooked a squash or acorn squash before don’t be intimidated — it’s so easy. simply, cut the squash in half lengthwise, remove the seeds, drizzle with coconut oil and bake…it just takes a little time {30-40 minutes depending on the size of your squash}.

you can substitute any squash, but acorn squash is hands down my favorite.

rosemary roasted veggies_with hand

serve with a side of herb roasted brussel sprouts or veggies of choice for a simple, yet hearty fall dinner.

turkey stuffed acorn squash
 
Prep time
Cook time
Total time
 
4 ingredient fall comfort meal that you can whip up any weeknight.
Author:
Recipe type: dinner
Serves: 2
Ingredients
  • 1 acorn squash
  • 1 lb lean ground turkey
  • 1 tbsp coconut oil
  • 2 c chopped kale/spinach or greens
  • 2-4 garlic cloves, chopped
  • sea salt and pepper to taste
  • option: serve with a side of herb roasted vegetables of choice {recommend fresh rosemary}
Instructions
  1. Preheat oven to 400.
  2. Cut the acorn squash in half, lengthwise, from stem to tip. Scoop out the seeds.
  3. Lightly coat squash with coconut oil and place the squash on a baking sheet {flat part down}.
  4. Roast squash for about 30-35 minutes or until squash is soft {time depends on size of squash}.
  5. While the squash is baking, place a skillet on medium heat.
  6. Brown the ground turkey with garlic and additional herbs/spices per taste.
  7. Once turkey is almost browned, add the chopped kale/spinach/greens and sauté for additional 2-5 minutes or until the turkey is browned and greens have tenderized.
  8. Fill the squash with garlic turkey and greens mixture and serve.
  9. Recommend serving with a side of herb roasted vegetables.
Notes
*make entire 1 lb of turkey, serving is 1-2 cups with ½ acorn squash. Store extras in fridge for lunch/dinner leftovers.

 

**for more fall favorites check out my sweet potato turkey chili, sweet potato brussel sprout egg muffins, no-bake pumpkin oat balls, pumpkin spinach green smoothieturkey veggie sauté, herb roasted sweet potatoes

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