Fructose Free Turkey Stuffed Acorn Squash

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Fructose Free Turkey Stuffed Acorn Squash

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the squash

2 acorn squash, halved through the stem 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
See all
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
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.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!