Apple & Balsamic Turkey Stuffed Acorn Squash
Autoimmune Protocol Compliant
Prep time: 15 mins | Cook time: 45 mins | Yield: 4 servings
- 2 acorn squash, halved, seeds removed
- 1 ½ Tbsp olive oil, divided
- 1 lb ground turkey
- ½ medium yellow onion, diced
- 2 tsp minced garlic
- 1 Tbsp AIP Paleo Powder All Purpose Seasoning
- 1 medium apple
- 1 sprig rosemary, stem removed & leaves minced
- 1 Tbsp balsamic vinegar
- Sea salt, to taste
- Pomegranate seeds
- Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.
- Slice the squash half and lightly rub the inside and cut edge with about ½ Tbsp oil and a small sprinkle of sea salt.
- Place the squash halves on the lined baking sheet cut side down and roast for about 30-35 minutes. The edges will be golden brown and the flesh will be just tender.
- Turn the oven temperature down to 350 when the squash is done.
- While the squash is baking, make the filling.
For the filling:
- Heat a large sauté pan over medium heat and add 1 tablespoon of oil.
- Once the pan is hot, add in onions, garlic, and a small pinch of sea salt. Sauté for about 5 minutes, until the onions are slightly translucent and soft.
- Stir in the ground turkey, breaking it up into small pieces with a wooden spoon. Stir in the diced apple, rosemary, and AIP Paleo Powder Seasoning.
- Continue to cook the meat until lightly browned and cooked through, about 10 minutes.
- Remove the pan from the heat and stir in the 1 Tbsp balsamic vinegar.
- Once the squash is done baking and the oven is down to 350, spoon equal parts of the stuffing into each squash half. Pop it back in the oven for about 5-10 minutes to warm the flavors together.
- Serve with a sprinkle of pomegranate seeds on top.