Paleo Golden Coconut Curried Turkey Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Paleo Golden Coconut Curried Turkey Stuffed Acorn Squash

Roasted acorn squash makes the most gorgeous natural bowl, and filling it with a spiced coconut turkey curry takes it from simple side to a genuinely satisfying dinner. The squash halves go into the oven first, coming out fork-tender with lightly caramelized edges, while a fragrant filling of ground turkey, onion, red bell pepper, garlic, and fresh ginger comes together in a single skillet. Turmeric, curry powder, cumin, cinnamon, and a pinch of cayenne bloom in the pan before the turkey goes in, building layers of warm, golden flavor that smell absolutely incredible. A full can of coconut milk and a splash of coconut aminos pull everything into a rich, glossy sauce that thickens down beautifully before getting spooned into the squash. Every ingredient here is whole-food and grain-free, so there's no need to swap anything out or second-guess a label — it just works as written. Finish with fresh cilantro and a squeeze of lime and you've got a meal that looks impressive enough for company but comes together on a regular weeknight. Serves four, and the leftovers reheat like a dream.

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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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