Whole30 Savory Stuffed Squash
Elevate your Whole30 meal plan with this irresistible Whole30 Savory Stuffed Squash recipe, featuring tender roasted acorn squash brimming with a flavorful filling of seasoned ground turkey, vibrant vegetables, and aromatic herbs. Perfectly balanced with Italian seasoning, garlic, and fresh parsley, this nutrient-packed dish is as wholesome as it is delicious. With a cozy blend of red bell peppers, cherry tomatoes, and spinach, this recipe is ideal for fall or winter evenings, offering a comforting yet healthy twist on stuffed squash. Ready in just 80 minutes, it’s a satisfying, gluten-free, and dairy-free option that serves four beautifully. Whether you’re sticking to Whole30 or simply seeking a hearty, nutritious dinner idea, this recipe delivers a flavorful punch in every bite!
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion
- 2 large garlic cloves
- 2 medium celery stalks
- 1 large red bell pepper
- 1 cup cherry tomatoes
- 2 cups spinach
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Carefully cut the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them cut side down on a baking sheet. Bake in the preheated oven for 30 minutes or until the flesh is tender.
Meanwhile, finely dice the yellow onion and garlic. Cut the celery into small pieces and dice the red bell pepper. Halve the cherry tomatoes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened.
Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until it is no longer pink, about 8-10 minutes.
Add the celery, red bell pepper, cherry tomatoes, spinach, chicken broth, Italian seasoning, salt, and black pepper. Stir well to combine and cook for another 5-7 minutes until the vegetables are tender and the liquid has reduced.
Remove the squash from the oven and turn them cut side up. Carefully divide the turkey mixture among the squash halves, packing it gently.
Return the stuffed squash to the oven and bake for an additional 20 minutes.
Before serving, garnish with freshly chopped parsley. Serve hot and enjoy your Whole30 Savory Stuffed Squash.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 85.9 g | 307% | |
| Total Sugars | 16.2 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 944 mg | 73% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 9194 mg | 196% | |
*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.
