Eosinophilic Esophagitis Friendly Turkey Stuffed Acorn Squash
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.9(18)
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Learn more →Ingredients
4 servings
For the squash
- 2 acorn squash, halved through the stem and seeds scooped out
- 1 tbsp olive oil
- salt and pepper, to taste
For the filling
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 medium zucchini, diced small
- 1 red bell pepper, diced small
- 2 stalks celery, diced small
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp dried thyme
- ¼ tsp crushed red pepper flakes
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the acorn squash halves cut-side up on a baking sheet. Brush the cut surfaces with 1 tbsp olive oil and season with salt and pepper.
- 2
Roast the squash for 35–40 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.
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