Stuffed Squash

Stuffed squash is a delightful combination of tender roasted squash filled with a savory mixture of ground turkey, vegetables, and spices, making it a hearty and nutritious meal. This Paleo American dish is not only delicious but also rich in flavor and nutrients.

Ingredients

• 2 medium acorn squash
• 250 grams ground turkey
• 1 small onion - diced
• 1 clove garlic - minced
• 1 medium red bell pepper - diced
• 100 grams spinach - chopped
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt - to taste
• Pepper - to taste
• 2 tablespoons olive oil
• 30 grams almond flour

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash with 1 tablespoon of olive oil, season with salt and pepper, and place cut side down on a baking sheet.
4. Roast the squash in the preheated oven for 25-30 minutes until tender.
5. Meanwhile, in a skillet over medium heat, add the remaining tablespoon of olive oil and sauté the diced onion until translucent, about 5 minutes.
6. Add the minced garlic and diced red bell pepper, cooking for another 3 minutes.
7. Stir in the ground turkey, cooking until browned and fully cooked, about 7-10 minutes.
8. Add the chopped spinach, oregano, paprika, salt, and pepper, stirring until the spinach wilts.
9. Remove from heat and mix in the almond flour until well combined.
10. Once the squash is done roasting, carefully flip them cut side up and fill each half with the turkey mixture.
11. Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
12. Serve warm and enjoy your stuffed squash!

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in lean protein, supporting muscle growth and repair.

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