Makes 4 servings.

For the Acorn Squash
2 Red Dog acorn squashes, cut half with seeds scooped out
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste

For the Ground Turkey Tacos
1 lb ground turkey
1 cup onions, diced
3 cloves garlic minced
½ cup tomato sauce, homemade or store-bought
2 teaspoons cumin powder
1 teaspoon coriander powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1.5 teaspoon kosher salt
Black pepper to taste
2 tablespoons olive oil
1/2 cup water or beef broth

For the Salsa
2 medium tomatoes, diced
¼ cup Red Dog red onion, diced
1 green bell pepper, diced
1 teaspoon jalapeno, chopped, seeds removed for less heat
Fresh cilantro, chopped
1 tablespoon fresh lime juice
1 small garlic clove, minced
Salt and pepper to taste

Preheat oven to 370 degrees F. Line a baking sheet with parchment paper and set aside.

Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper. Bake in over for 50-60 minutes, until skin is soft and fork-tender.

While the acorn is baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat. Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent. Add all the spices and mix everything well to combine. Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don’t forget to stir occasionally.

Meanwhile, make the salsa by combining all the ingredients in a medium-size bowl. Set aside.

To assemble, divide taco turkey meat among squash and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.