South of the border stuffed acorn squash

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 (15 ml) 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 (30 ml) chili powder
3 teaspoons cumin
½ cup (100 g) tomatoes, chopped

1. Preheat oven to 400°F (205°C).
2. 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.
3. Bake for 30–45 minutes or until squash are soft.
4. 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.
5. Stir in peppers and cook for 3–4 minutes longer.
6. Add in turkey and spices and brown until turkey is cooked through.
7. Strain off any excess liquid from the turkey, and stir in tomatoes, heating through.
8. 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.

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South of the border stuffed acorn squash turns two humble squash into a full festive dinner. Roasted halves are filled with chili-cumin ground turkey sautéed with onions, garlic, and red pepper, then finished with chopped tomatoes and a spoonful of your favourite salsa.

Pro Tips

• Roast the squash halves facedown in a shallow layer of water for 30–45 minutes until soft — the steam keeps the flesh creamy while the cut edges caramelize.
• Brown the turkey with the spices and strain off any excess liquid before stirring in the tomatoes; a watery filling will pool in the squash bowl and make it soggy.
• Ground turkey sausage adds extra seasoning if you can find a clean one, but plain ground turkey plus the chili powder and cumin works brilliantly too.
• Don't burn the garlic — sauté the onions first until translucent, then add the garlic briefly before the peppers so it sweetens instead of turning bitter.
• Drain the roasting water and turn the squash faceup before filling so the bowls hold the turkey mixture neatly and the tops are ready for salsa.

Frequently Asked Questions

Can I use a different squash?

Delicata or small sugar pumpkins work as edible bowls too, though acorn squash holds its shape best. Adjust the roasting time for larger or denser squash.

Is this stuffed squash paleo?

Yes — squash, spiced ground turkey, vegetables, and salsa, with no grains, dairy, or beans. It's a naturally balanced one-vegetable-bowl meal.

Can I make stuffed acorn squash ahead?

Roast the squash and cook the filling a day ahead, refrigerate separately, then stuff and rewarm at 350°F (175°C) until hot through before serving.

How many does one acorn squash serve?

Each half is a generous single serving with the turkey filling, so two squash make four satisfying main-course portions.

Recipe Card

Stav Kogan

South of the border stuffed acorn squash

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 acorn squash
• 1 tbsp olive or coconut oil
• 1 onion, minced
• 3 cloves garlic, minced
• 1 red pepper, chopped
• 1 lb (900 g) ground turkey or ground turkey sausage
• 2 tbsp chili powder
• 3 tsp cumin
• ½ cup (100 g) tomatoes, chopped

Method

 

1. Preheat oven to 400°F (205°C).
2. Cut the acorn squash in half lengthwise, removing the seeds and pulp.
3. Place facedown in a baking pan, with about ¼ inch (. 6 cm) water.
4. Bake for 30–45 minutes or until squash are soft.
5. Heat a large skillet over medium heat, add in oil, and when hot stir in onions and garlic.
6. Cook until onions are translucent, being careful not to burn garlic.
7. Stir in peppers and cook for 3–4 minutes longer.
8. Add in turkey and spices and brown until turkey is cooked through.
9. Strain off any excess liquid from the turkey, and stir in tomatoes, heating through.
10. 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.

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