This baked acorn squash recipe is filled with a combination of turkey, apples, raisins, sage, and cinnamon. It's an easy comfort dish that's perfect on a chilly fall or winter night! The turkey filled acorn squash follows the SCD, Paleo, and Whole30 diets. It is gluten free, grain free, and dairy free.
Course dinner, Main Course
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Jennifer of A Life of Happenstance
1 1/2tspsea salt
1Tbspfresh sage, chopped
1/2cupchopped Spanish onion
1cupdiced gala apples (about 1 apple)
Preheat oven to 400F. Cut acorn squash into halves and scoop out the seeds and fibers. Place the halves, cut side down, in a baking dish. Add water to a depth of about 1/4 inch and bake for 30 minutes or until the squash is just tender.
While the squash is baking, brown the ground turkey in a large skillet over medium-high heat. Once cooked, reduce heat to low. Add salt, rosemary, cinnamon, and sage. Stir until well combined.
Add onion, apples, and raisins to turkey mixture. Remove from heat.
Once the squash is tender, remove from the oven and immediately turn the squash so the cut sides are facing up. Drain any liquid from the baking dish. Scoop the pulp out of the shells, leaving about 1/4 inch wall of squash around each shell.
Mash the pulp with the back of a fork and combine with the turkey mixture.
Place the mixture into the hollowed out squash shells and return to the oven for 20 to 30 minutes or until the apples are tender.
Garnish with fresh sage and serve warm.
Do not allow your cooked acorn squash halves to remain in the baking dish cut side down after baking. They will continue to steam and the shells will become too fragile to use as bowls for your meal.*The calories in this recipe are an estimate*The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen