Paleo Savory Stuffed Acorn Squash

Embrace the cozy flavors of fall with this Paleo Savory Stuffed Acorn Squash recipe—a perfect combination of wholesome ingredients and comfort-food appeal. Sweet, tender roasted acorn squash halves are generously filled with a savory stuffing made from seasoned ground turkey, sautéed mushrooms, aromatic garlic, and fresh herbs like thyme and parsley. Almond flour and a splash of chicken broth create a naturally gluten-free, paleo-friendly stuffing that’s hearty and satisfying. With just 20 minutes of prep time and bold flavors in every bite, this dish is as nutritious as it is delicious. Whether you’re looking for a healthy dinner option or a stunning addition to your holiday table, this stuffed squash recipe is sure to impress.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 whole acorn squashes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound ground turkey
• 1 medium onion, chopped
• 2 pieces celery stalks, diced
• 3 cloves garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 0.25 cup almond flour
• 0.5 cup chicken broth

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut each acorn squash in half from stem to tip and scoop out the seeds.

Step 3

Brush the cut sides of each squash with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 4

Place the squash halves cut-side down on the prepared baking sheet.

Step 5

Roast the squash in the preheated oven for 30 minutes, or until tender and easily pierced with a fork.

Step 6

While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

Step 7

Add the chopped onion and celery, and sauté for 3-4 minutes until the vegetables are softened.

Step 8

Add the minced garlic and chopped mushrooms to the skillet, and cook for an additional 2-3 minutes.

Step 9

Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and cooked through, about 6-7 minutes.

Step 10

Stir in the fresh thyme, parsley, remaining salt, and pepper.

Step 11

Add the almond flour to the skillet and stir to combine well.

Step 12

Pour in the chicken broth, and cook for another 2-3 minutes until the mixture thickens slightly.

Step 13

Remove the squash from the oven and carefully turn them over so the cut sides are facing up.

Step 14

Divide the turkey mixture evenly among the roasted squash halves, stuffing the centers generously.

Step 15

Return the stuffed squashes to the oven and roast for an additional 10 minutes.

Step 16

Remove from the oven and garnish with additional fresh parsley, if desired, before serving hot.

Nutrition Facts

Serving size	(2370.8g)

Amount per serving	% Daily Value*
Calories	1531.4

Total Fat 73.8g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 322.0mg	0%
Sodium 3078.9mg	0%
Total Carbohydrate 128.9g	0%
Dietary Fiber 22.9g	0%
Total Sugars 9.7g
Protein 106.8g	0%

Vitamin D 14IU	0%
Calcium 471.6mg	0%
Iron 12.6mg	0%
Potassium 4347.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 26.6%

Carbs: 32.1%