Fructose Free Paleo Red Curry Turkey Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Fructose Free 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
Ingredient note
Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
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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