Fish Free Paleo Red Curry Turkey Stuffed Acorn Squash
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.9(8)
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Learn more →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
- 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
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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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