Low Carb Savory Stuffed Squash
Elevate your dinner menu with this hearty and flavorful Low Carb Savory Stuffed Squash recipe, the perfect blend of wholesome ingredients and comforting spices. Roasted acorn squash halves serve as tender, golden vessels for a savory filling brimming with seasoned ground turkey, sautéed vegetables, and aromatic herbs like oregano and cumin. Topped with a layer of melted parmesan cheese and garnished with fresh parsley, this keto-friendly dish combines rich flavors with a satisfying texture. Ideal for busy weeknights or a cozy autumn meal, this protein-packed and nutrient-rich recipe is both delicious and guilt-free. Quick to prepare and featuring a vibrant presentation, it’s a perfect low-carb main course that’s sure to impress your family and guests!
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Recipe Information
Ingredients
- 2 medium acorn squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 pound ground turkey
- 1 small onion
- 2 cloves garlic clove
- 1 medium bell pepper
- 4 ounces mushrooms
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.25 teaspoon red pepper flakes
- 0.5 cup parmesan cheese
- 3 tablespoons fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half horizontally and scoop out the seeds using a spoon.
Brush the cut sides of the squashes with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 30 minutes until tender.
Meanwhile, finely chop the onion, garlic, and bell pepper. Slice the mushrooms.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the onion and garlic to the skillet and sauté for 3 minutes until the onion becomes translucent.
Add the bell pepper and mushrooms, and cook for another 5 minutes until the vegetables are softened.
Stir in the ground turkey and cook for about 8-10 minutes until browned and cooked through.
Add the tomato paste, cumin, oregano, paprika, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the turkey mixture.
Mix well and allow the flavors to blend for about 3 minutes, then remove from heat.
Once the squashes are roasted, fill each squash half with the turkey and vegetable mixture.
Sprinkle the tops generously with grated parmesan cheese.
Return the stuffed squashes to the oven and bake for additional 15 minutes or until the cheese is golden and bubbly.
Garnish with chopped fresh parsley before serving.
Enjoy your Low Carb Savory Stuffed Squash hot as a delightful and satisfying meal!
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 84.0 g | 300% | |
| Total Sugars | 15.4 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1325 mg | 102% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 9005 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
