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South of the border stuffed acorn squash – paleo recipe
Stav Kogan

South of the border stuffed acorn squash

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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