Apple Pecan Turkey Stuffed Acorn Squash

A Whole30 and Paleo stuffing with the sweet flavors of fall using sweet apples, pecans and ground turkey and a little nutmeg into roasted acorn squash.

Course Main Course

Cuisine American

Diet Paleo, Whole30

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 353kcal

Author Lauren

Equipment

Ingredients

2 acorn squash halved lengthwise
2 tablespoon olive oil
salt and pepper
1 pound lean ground turkey
1 small onion diced
2 stalk celery diced
1 honey crisp apple peeled, cored, diced
½ teaspoon ground sage
1 clove garlic minced
½ cup golden raisins (optional)
¼ cup pecans finely diced

Instructions

Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
While the squash cooks, heat remaining oil in a large skillet over medium heat. Add celery, apple and onion and sauté until tender, about 5 minutes. Add garlic and stir continuously until fragrant.
Add turkey, sage and additional salt and pepper to the vegetables and sauté until turkey is no longer pink. Remove the skillet from the heat; stir in the raisins.
Carefully scoop out the most of the flesh from each squash half, leaving about an inch for support and stir into stuffing mixture; season with salt and pepper to taste. Divide turkey mixture among squash halves, coat the halves generously with pecans and put back in the oven at 450˚ for an additional 2-3 minutes to toast the pecans on the acorns (skip this step if you have pre-roasted pecans).

Nutrition