A delicious Paleo-friendly Thanksgiving dish featuring roasted acorn squash filled with a savory mixture of ground turkey, vegetables, and aromatic herbs.
Ingredients: 2 acorn squash, halved and seeded. 1 lb ground turkey. 1 onion, diced. 2 cloves garlic, minced. 1 cup diced mushrooms. 1 cup chopped spinach. 1/2 cup chopped pecans. 2 tbsp coconut oil. 1 tsp dried sage. 1 tsp dried thyme. Salt and pepper to taste.
Instructions: Preheat oven to 400F 200C. Place acorn squash halves cut side down on a baking sheet lined with parchment paper. Bake for 30-35 minutes or until tender. In a large skillet, heat coconut oil over medium heat. Add onion and garlic, saut until softened. Add ground turkey to the skillet, breaking it up with a spatula, and cook until browned. Stir in mushrooms, spinach, pecans, sage, thyme, salt, and pepper. Cook for an additional 5 minutes until vegetables are tender. Once the squash is tender, remove from the oven and flip over. Fill each squash half with the turkey mixture. Return stuffed squash to the oven and bake for another 10 minutes, until heated through. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 45 minutes
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