This turkey stuffed acorn squash is the perfect healthy side or main dish for fall! It’s paleo, whole30, and AIP friendly.
- 3 tbsp avocado oil, divided
- 2 medium acorn squashes
- 1 tsp sage, divided
- 1 tsp sea salt, divided
- 1 lb ground turkey (see notes for using leftover Thanksgiving turkey)
- 1/2 yellow onion, diced
- 2 stalks of celery, chopped
- 1 cup brussels sprouts, shredded
- 1 granny smith apple, peeled and diced
- 2 tsp thyme
- 2 tsp rosemary
- 1/4 cup pomegranate seeds
- Preheat oven to 400 F and line a large baking pan with parchment paper.
- Slice the acorn squash down the middle with the stems facing down. Scoop out the seeds and place the squash skin down in the pan. Top the squash with 2 tbsp of avocado oil, half of the sage, and half of the salt. Bake in the oven for 30-40 minutes or until the squash is fork-tender. Set aside when done.
- While the squash is baking, prepare a large skillet by heating 1 tbsp of avocado oil over medium heat. Add the ground turkey, and lightly salt. Crumble the turkey with a wooden spoon and cook until fully cooked through. Set aside when done.
- Saute the diced onion in the pan for 2-3 minutes. Add in the celery, Brussels and apple and saute for 5-6 minutes or until softened.
- Reincorporate the turkey into the skillet and season with the remainder of the sage, thyme and rosemary. Stir to reheat for 1-2 minutes.
- Stuff the acorn squash halves with the turkey filling and top off with pomegranate seeds.
To use leftover Thanksgiving turkey, follow the recipe as usual and simply sub shredded or cubed turkey in the filling rather than the fresh ground turkey.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Main dishes
- Method: Baked
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 318
- Fat: 19.7g
- Carbohydrates: 13.3g
- Fiber: 3.6g
- Protein: 23.9g