Low Iodine Turkey Stuffed Acorn Squash

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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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
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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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