There are so many great things about this recipe. For one, stuffing with the turkey adds a pack of protein to each of these, so essentially you are creating a full meal with just one stuffed squash. Secondly, taking a Southwestern twist on this is just one way to serve this—you can easily change up the veggies and create a whole new concept. For example, if you have some leftover hamburgers in the fridge, crumble those up along with some mushrooms, tomatoes, maybe some kale, to make it “hamburger-stuffed squash.” Thirdly, you can totally make this all ahead of time and just reheat when ready to serve.
2 acorn squash
1 tablespoon olive or coconut oil
1 onion, minced
3 cloves garlic, minced
1 red pepper, chopped
1 pound (900 g) ground turkey or ground turkey sausage
2 tablespoons chili powder
3 teaspoons cumin
½ cup (100 g) tomatoes, chopped
- Preheat oven to 400°F (205°C).
- Cut the acorn squash in half lengthwise, removing the seeds and pulp. Place facedown in a baking pan, with about ¼ inch (.6 cm) water.
- Bake for 30–45 minutes or until squash are soft.
- Heat a large skillet over medium heat, add in oil, and when hot stir in onions and garlic. Cook until onions are translucent, being careful not to burn garlic.
- Stir in peppers and cook for 3–4 minutes longer.
- Add in turkey and spices and brown until turkey is cooked through.
- Strain off any excess liquid from the turkey, and stir in tomatoes, heating through.
- Pour out any of the water in the pan with the squash, and place faceup. Fill with turkey mixture and serve, topped with your favorite salsa.
Variations—Ground chicken, ground beef, ground bison, or even just some chopped-up chicken breasts would be fantastic alternatives for this recipe.
