Taco Stuffed Acorn Squash

Taco Stuffed Acorn Squash

Serves 2.

For The Acorn Squash:
1 Red Dog acorn squash, cut in half with seeds scooped out
1/2 tablespoon olive oil
1/2 teaspoon paprika
Salt and pepper to taste

For The Ground Turkey Tacos:
1/2 lbs ground turkey
1/2 cup onions, diced
2 cloves garlic, minced
1/4 cup tomato sauce
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoons onion powder
1/2 teaspoon smoked paprika
3/4 teaspoon kosher salt
Black pepper to taste
1 tablespoon olive oil
1/4 cup water or beef broth
1/2 cup salsa

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, 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. Stir occasionally.

Divide taco turkey meat between the 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.