I love this recipe! And it’s super easy. Do I say that all the time? Ground turkey is so versatile and because it’s cheap and organic, we eat it a lot. There is also something I love about gamey meats in the fall. See these recipes using Bison and Bison/Elk, for this spaghetti sauce. Speaking of forest-dwelling animals, I have learned that good mushrooms enhance the woodsy flavor of such meats, and I love throwing them into my turkey for extra-earthy flavor and texture, so don’t skip that step!
I hope you enjoy this recipe as much as we do. Like my Acorn Squash Chili Bowl, it is such a crowd pleaser (but much easier) and would wow for a dinner party or Halloween gathering. I am also thinking about using this recipe with our turkey or stuffing leftovers from Thanksgiving. Wouldn’t THAT be amazing? This recipe would serve 4 people with a salad OR it could be big dinner for 2 hungry people with some leftovers!
Lastly, I have to say that I LOVE edible fall decorations. Why spend money on a plastic gourd or inedible pinecones when you can dress up your house with acorn squash and then eat them all up in these delicious recipes before you get your Christmas decorations out!? They are $1.69 each at Trader Joe’s, so find a BIG one if you go because most grocery stores weigh them!
And if you’d like to make the pairing cocktail that is pictured with the bowl above, check out My Fall Turmeric Cocktail
Turkey-Stuffed Acorn Squash Bowls
Serves 4. You will need 45 minutes and…
- 2 acorn squash
- 1 pound of ground turkey
- 1 pack/ 8 oz of Baby Bella (or other flavorful) mushrooms (so not white)
- 1 sweet onion
- 1 cup shredded aged or sharp white cheddar
- 1/4 cup water or stock
- 1 TBSP sherry vinegar (or any vinegar for acidity)
- 1/2 tsp. nutmeg
- 1/2 tsp. sweet paprika
- 1/2 tsp. turmeric
- 1/2 tsp. garlic
- salt, pepper and red chili flakes to taste (have I mentioned we put red chili flakes on everything?) Yay capsicum!
- Add a small amount of water to a microwavable bowl and place whole squash inside. Microwave on High for 3-4 minutes and then turn squash over and microwave for 3 more minutes. Let cool.
- Preheat oven to 350 Degrees.
- In a large pan, use cooking oil (I use coconut) to brown turkey for 7-8 minutes until cooked through. While turkey is cooking, chop your onion and mushrooms into bite size.
- Remove turkey and let drain.
- Add more cooking oil and cook onion until translucent.
- Add mushrooms, all spices, your water/stock, and sherry vinegar.
- Simmer this mixture for 5 minutes.
- While mixture is simmering, cut your squash in half, and use a spoon to remove all seeds and pulp. Remove 1-2 spoonfuls of flesh per acorn squash half and add that to your simmering mixture (so 4-8 spoonfuls total, depending on size of your squash) * If flesh is not removed easily, you can microwave for 3 more minutes. ** Be careful not to remove too much of the flesh. You still want the squash to have a 1/2 inch of flesh to serve as a bowl.
- Use a baking dish or brownie pan to line your acorn squash halves up. To make them stay upright, you simply shave off a tiny bit of the round underside so it’s flatter.
- Add turkey back into the simmering skillet, stirring it in slowly, and turn the heat down.
- Once incorporated well, spoon turkey mixture into your acorn squash bowl, filling above the rim as pictured.
- Sprinkle on cheese!
- Bake for 20 minutes or until cheese is bubbly!
Can’t get enough of this one! One more!