Paleo Savory Stuffed Acorn Squash
Delight your taste buds with this hearty and wholesome Paleo Savory Stuffed Acorn Squash! Perfectly roasted acorn squash halves serve as a naturally sweet and tender vessel for a savory filling of seasoned ground turkey, aromatic vegetables, and fresh herbs like thyme and parsley. A touch of almond flour and chicken broth creates a luscious, gluten-free binding that ties all the flavors together. This recipe is not only paleo-friendly but also packed with protein and nutrients, making it an ideal choice for a healthy, satisfying dinner. Ready in just over an hour, this beautiful dish is perfect for entertaining or a cozy weeknight meal, and it’s sure to impress with both its flavor and presentation!
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Recipe Information
Ingredients
- 2 whole acorn squashes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 pieces celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup mushrooms, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 0.25 cup almond flour
- 0.5 cup chicken broth
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut each acorn squash in half from stem to tip and scoop out the seeds.
Brush the cut sides of each squash with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet.
Roast the squash in the preheated oven for 30 minutes, or until tender and easily pierced with a fork.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Add the chopped onion and celery, and sauté for 3-4 minutes until the vegetables are softened.
Add the minced garlic and chopped mushrooms to the skillet, and cook for an additional 2-3 minutes.
Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and cooked through, about 6-7 minutes.
Stir in the fresh thyme, parsley, remaining salt, and pepper.
Add the almond flour to the skillet and stir to combine well.
Pour in the chicken broth, and cook for another 2-3 minutes until the mixture thickens slightly.
Remove the squash from the oven and carefully turn them over so the cut sides are facing up.
Divide the turkey mixture evenly among the roasted squash halves, stuffing the centers generously.
Return the stuffed squashes to the oven and roast for an additional 10 minutes.
Remove from the oven and garnish with additional fresh parsley, if desired, before serving hot.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 9.7 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 472 mg | 36% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4348 mg | 92% | |
*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.
