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Roasted acorn squash halves filled with savory ground turkey, apples, and spinach topped with walnuts.
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Protein Stuffed Acorn Squash Boats (Whole30)

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 2 medium acorn squashes, halved lengthwise and seeds removed
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound ground turkey or Whole30-compliant pork sausage
  • 1/2 cup yellow onion, finely diced
  • 1 cup Gala or Honeycrisp apple, cored and diced
  • 2 cloves garlic , minced
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup toasted walnuts, chopped

Instructions

  • Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  • Brush the flesh side of the acorn squash halves with 1 tablespoon of olive oil and season lightly with salt and pepper.
  • Place the squash cut-side down on the prepared baking sheet and roast for 30 to 35 minutes, or until the flesh is fork-tender.
  • While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the ground turkey or sausage to the skillet, breaking it into small crumbles with a spatula, and cook until browned and fully cooked through.
  • Stir in the diced onion and apple, cooking for 5 minutes until the onion is translucent and the apple begins to soften.
  • Add the minced garlic, dried sage, thyme, salt, and pepper; sauté for 1 minute until fragrant.
  • Add the chopped baby spinach to the skillet and stir until just wilted, then remove the filling from the heat.
  • Remove the roasted squash from the oven and carefully flip them over to be cut-side up.
  • Divide the protein filling evenly among the four squash cavities, mashing the squash flesh slightly with a fork before stuffing if more space is needed.
  • Return the stuffed boats to the oven for 10 minutes to allow the flavors to meld and the filling to heat through.
  • Top with toasted walnuts before serving.