Ingredients

The following ingredients have 6 Servings
  • 3 smaller acorn squash (about 1.5 lbs each)
  • 1 tbsp avocado oil
  • Pinch of salt and ground black pepper
  • 1 medium onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 tbsp avocado oil
  • 1 lb ground turkey (extra lean)
  • 3 cups spinach and/or kale (packed and coarsely shopped)
  • 2 tbsp tomato paste
  • 2 tsp dried rosemary
  • 3 tbsp parsley (finely chopped)
  • 1/2 tsp salt
  • Ground black pepper (to taste)
  • 3/4 cup any hard cheese (shredded & divided)

Instruction

  • Preheat oven to 450 degrees F. To cut squash open, place a rubber mat under the cutting board and a towel on top. Place squash on the towel and cut through using long serrated knife, cut all around. You might get some help from a meat tenderizer but I found it wasn’t necessary. Now scoop out the seeds.
  • Place squash cut side up on a large baking sheet. Brush with 1 tbsp of oil and sprinkle with salt and pepper. Bake for 30 minutes.
  • In the meanwhile, prepare the stuffing by first placing large skillet on a low-medium heat. Add remaining avocado oil and tilt the skillet to coat. Add onion and garlic; cook until translucent, stirring occasionally. Now add turkey and cook for another 7 minutes, stirring and breaking into pieces. Add remaining ingredients (except cheese) and cook for a few more minutes. Remove from heat and stir in 1/2 cup cheese.
  • Stuff opening of each pre-roasted and cooled until safe to handle squash half with stuffing, dividing evenly. Sprinkle with remaining cheese. Return to the oven and bake for another 25 minutes or until tops start to turn golden brown. Serve hot.