Anti Inflammatory Paleo Golden Coconut Curried Turkey Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Paleo Golden Coconut Curried Turkey Stuffed Acorn Squash

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Ingredients

4 servings

For the squash

2 medium acorn squash (about 1 ½ lb each), halved lengthwise and seeds scooped out
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1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper

For the filling

1 tbsp coconut oil
1 small yellow onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 ½ tsp ground turmeric
1 ½ tsp curry powder
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp cayenne pepper
1 lb ground turkey
1 can (13.5 oz) full-fat coconut milk
1 tbsp coconut aminos
1 tsp salt

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces and cavities with the olive oil, then season with 1/4 tsp salt and 1/4 tsp black pepper.
2
Roast the squash cut-side down for 30–35 minutes, until the flesh is fork-tender and the edges are lightly caramelized. Remove from the oven and flip cut-side up to hold the filling.

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