Paleo Red Curry Turkey Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Paleo Red Curry Turkey Stuffed Acorn Squash

Roasted acorn squash makes the most naturally beautiful edible bowl, and filling it with a rich, spiced turkey curry takes it from simple side to seriously satisfying dinner. The filling layers red curry paste, fresh ginger, garlic, and a full can of coconut milk into a sauce that's deeply fragrant and just creamy enough to cling to every bite of ground turkey. Coconut aminos step in where soy sauce would normally go, keeping the whole dish grain-free and legume-free without sacrificing that savory depth. A handful of baby spinach stirred in at the end adds color and a little earthiness, while a squeeze of fresh lime brightens everything right before it hits the table. The squash halves go back into the oven once stuffed, so the filling sets beautifully and the edges of the squash get just a little more caramelized. This recipe serves four, making it a practical weeknight option that still feels impressive enough for company. Finish with fresh cilantro and extra lime wedges and you've got a complete, wholesome meal straight from the oven.

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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
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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
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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