Stuffed butternut squash with turkey, zucchini, spinach, and mushrooms. This hearty and delicious meal is paleo and AIP.
After last week’s cookie fest, I figured I had better give you all a savory meal recipe lest our blood sugar spiral out of control and we form an addiction to almond flour and pure maple syrup.
Not that you shouldn’t make and enjoy the Chocolate-Dipped Molasses Cookies, Vegan Snickerdoodles, and Paleo Chocolate Thumbprint Cookies I posted last week (wink, wink, nudge, nudge), but I always encourage consuming treats sparinly, especially if they’re healthier. We tend to overdo it on a good thing and before we know it, we’ve consumed 12 of something “healthy” which equates to more fat and sugar than we really need in one sitting, you know what I’m saying?
On to the main topic of conversation here: these turkey-stuffed butternut squasheseses. SO GOOD!
Preparing this recipe is an actual joke. It’s just so simple! We cook up some veggies, toss in some ground turkey (my favorite brand of ground turkey is Diestel, which you can get from Whole Foods or a natural food store), and badda bing, badda boom, we have ourselves some epic stuffing for filling any and all of our favorite winter squash.
Simply roast a butternut squash or three in the oven, stuff them with this tasty filling, and you have yourself a complete meal that has a pretty epic macro profile, with a great amount of protein, fiber, and carbohydrates. Whether or not you’re a biohacker and you pay attention to your macronutrients, this is a fabulous recipe. It covers all the clean eating, easy to prepare, super palatable bases.
This is a crazy time of year for all of us…holidays are emotional, stressful, inflammatory, and busy (hint: they’re also rewarding, tho). BUT we still have control over our decisions and don’t have to wait until the New Year to turn over a new leaf or replace not-so-stellar habits with great ones. Take it one meal, one breath at a time.
…And make these stuffed squatternut boshes because they’re everything!
- 1 to 2 butternut squash, roasted, see note
- 2 tablespoons avocado oil or coconut oil
- 1/2 small yellow onion, finely chopped
- 1/2 apple, peeled, cored, and chopped
- 2 cups mushrooms, chopped
- 1/2 pound ground turkey
- 3 cloves garlic, minced
- 1 medium zucchini squash, chopped
- 4 cup baby spinach
- 1.5 teaspoons dried oregano
- 1/2 teaspoon ground ginger, optional
- 1/4 teaspoon sea salt , to taste
- Preheat the oven to 400 degrees F. Chop the tip and tail off the butternut squash and scoop out the seeds and innards. Drizzle the flesh with avocado oil (or oil of choice) and sprinkle with sea salt. Place butternut squash cut-side down on a large baking sheet. Roast for 45 to 60 minutes (depending on the size of the butternut squash), until flesh is soft when poked with a fork.
- While the squash is roasting, prepare the turkey filling. Heat the oil in a large skillet over medium-high and add the onion and apple. Cook, stirring occasionally, until onion begins to turn translucent, about 5 minutes. Add the mushrooms and continue cooking another 3 minutes.
- Move the vegetables to one side of the skillet and add the ground turkey in the open space. Allow it to brown 1-2 minutes on one side, then flip and brown for 1-2 minutes on the other side. Stir the ground turkey in with the vegetables.
- Add the remaining ingredients and stir to incorporate. Cover and cook 5 minutes, or until the turkey is cooked through and the zucchini has softened.
- Stuff the butternut squash halves with desired amount of turkey filling. Sprinkle with sea salt to taste and enjoy!
This recipe makes enough filling to generously fill 2 large butternut squash (4 halves), or 4 small butternut squash (8 halves). You can choose the amount of butternut squash you roast based on the amount of people you’re serving.
Nutrition InformationYield 4 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g