Walnut Free Paleo Golden Coconut Curried Turkey Stuffed Acorn Squash
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.7(19)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1 ½ lb each), halved lengthwise and seeds scooped out
- 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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