Anti Inflammatory Paleo Red Curry Turkey Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Paleo Red Curry Turkey Stuffed Acorn Squash

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Ingredients

4 servings

For the squash

2 medium acorn squash (about 1.5 lb each), halved lengthwise and seeds scooped out
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

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
2 tbsp red curry paste
1 lb ground turkey
1 can (13.5 oz) full-fat coconut milk
1 tbsp coconut aminos
1 tsp fish sauce
1 tsp ground cumin
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper
2 cups baby spinach, roughly chopped
1 lime, juiced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the acorn squash halves cut-side up on a large baking sheet. Brush the cut surfaces and cavities with the olive oil and sprinkle with the 1/4 tsp salt.
2
Roast the squash for 35–40 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden. Remove from the oven and set aside; leave the oven on.

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