Bought acorn squashes, but don’t know what to make with that? I’ve got you covered. This Whole30 Taco Stuffed Acorn Squash is stuffed with taco ground turkey and topped with delicious salsa.
I’m sharing with you today another awesome Whole30 and Paleo version of tacos because even though January is over, we all should stay on track and eat healthy meals during the rest of the year, correct? This Taco Stuffed Acorn Squash is very flavourful especially because of this delicious combo of slightly sweet acorn squash paired with the spiciness of the taco meat. They balance each other out really well.
On top of that, the salsa makes all the difference here. You won’t even miss the cheese or sour cream on top. Well, if you are not doing Whole30 or paleo, you definitely can add these extra ingredients for sure.
It’s very cold right now in Toronto and all I can think about these past few days is making and eating comfort food. Acorn squash is a nice hearty vegetable, which is perfect for this time of the year and it’s great for those of you who are on a moderate low-carb diet.
This recipe is also great if you want to replace acorn squash for sweet potato or even butternut squash. They almost all have the same cooking time and works great with taco flavours too.
How to Cut Acorn Squash:
- On a cutting board and using a sharp knife, slice ¼” off the stem end and base of the squash. This will create stability and will helpto cut it on half.
- Now, stand it up on one of those cut ends and cut it in half, from top to bottom.
- Finally, using a metal medium spoon scoop out all of those seeds.
How to roast an acorn squash:
Now that you clean your acorn squash, it’s time to roast or bake it. Follow the steps below to make the perfect roasted acorn squash.
- Preheat oven to 370 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Drizzle olive oil over the acorn squash and sprinkle with any seasoning you prefer. I like to use paprika, Italian seasoning, salt and pepper.
- Bake in over for 50-60 minutes, until skin is soft and fork-tender.
I know that traditional taco recipes has lots of delicious melted cheese and sour cream and so on. But because I want to make it Whole30 and paleo friendly I couldn’t use dairy in here. But it doesn’t mean it’s not delicious. The salsa recipe that I am serving with this stuffed acorn completes this dish. Below are some taco topping ideas to make your Taco Stuffed Acorn Squash even more delicious.
- Hot sauce– Perfect for those who like a very hot taco. Just don’t use hot sauce that has sugar. Franks and Tabasco are Whole30 friendly.
- Sliced jalapenos– You can remove the seeds to reduce the heat.
- Avocado – Lots, lots, lots of avocados. Yummy!
- Cilantro – Love or Hate?
- Guacamole – Because why not? So good!
More Acorn Squash Recipes to Try:
Taco Stuffed Acorn Squash
For the Acorn Squash
For the Ground Turkey Tacos
- 1 lb free range lean 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 onion — diced
- 1 green bell pepper — diced
- 1 teaspoon jalapeno — chopped — remove seeds for less heat
- Fresh cilantro — chopped — optional
- 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, let’s make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).
10. 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.
Nutrition InformationAmount per serving (1/4) — Calories: 396, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 78mg, Sodium: 1073mg, Potassium: 1612mg, Carbohydrates: 40g, Fiber: 8g, Sugar: 9g, Protein: 29g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!