Southwest Stuffed Acorn Squash with Ground Turkey

Stuffed acorn squash is the kind of cozy, satisfying meal that feels like comfort food—but it’s surprisingly light, balanced, and packed with nutrients. This Southwest-inspired version uses spiced ground turkey, sautéed veggies, and just the right touch of bold flavor. It’s naturally gluten-free and dairy-free, and works beautifully with ground chicken or beef too.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 2 acorn squash
• 1 tbsp olive oil or coconut oil
• 1 onion, minced (or 1 tsp onion powder)
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 lb ground turkey or turkey sausage
• 2 tbsp chili powder
• 1 tbsp ground cumin
• ½ cup tomatoes, chopped

Instructions:

1. Preheat oven to 400°F (205°C). Cut each acorn squash in half lengthwise and remove seeds and pulp.
2. Place squash halves face down in a baking dish with about ¼ inch water. Roast for 30–45 minutes, or until fork-tender.
3. Meanwhile, heat oil in a skillet over medium heat. Add onion and garlic; sauté until onions are translucent, about 3–4 minutes.
4. Add chopped red pepper and cook for another 3–4 minutes.
5. Stir in ground turkey and season with chili powder and cumin. Cook, breaking up the meat, until turkey is browned and cooked through.
6. Drain excess liquid, then stir in chopped tomatoes and cook until heated through.
7. Once squash is soft, discard remaining water and flip them cut side up. Fill each squash half with the turkey mixture.
8. Serve warm with salsa on top, if desired.

Recipe Notes:

1. Protein Swaps: Use ground chicken, beef, or bison, or chopped cooked chicken breast.
2. Make Ahead: Turkey mixture can be made 1–2 days ahead and stored in the fridge.
3. Toppings: Try it with guacamole, salsa, or fresh cilantro for extra flavor.

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