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.