You guys! Go ahead and add this turkey chili stuffed acorn squash into your Whole30 meal plan. Katherine and I love chili, and can’t imagine doing a January Whole30 without chili on the menu. It’s so comforting, and often times feels a little naughty due to it’s richness. We also love stuffing food inside of food, like our Whole30 Approved Stuffed Delicata Squash recipe, filled with pork loin stew – so good! However you’re tackling your Whole30 and the subsequent months, where you’ll need to eat nourishing clean meals, we hope to be a solid resource for you and your family. Cheers!
Turkey Chili Stuffed Acorn Squash
Serves: 6 | Prep Time: 10 minutes | Cook Time: about 30 minutes
Preheat oven to 400F degrees. Brush the inside and outside of the squash with olive oil (or coconut oil), then place cut side down on baking sheet. Bake until al dente – about 25 minutes; remove and set aside.
While squash bakes, heat a tablespoon of oil or cooking fat in large skillet over medium-high. Sauté the onions and garlic until fragrant (about 2 minutes). Add turkey and dried spices to pan and brown turkey over medium-high heat, breaking it up into smaller pieces as it cooks.
Add tomatoes, beans (omit if doing Whole30), tomato paste, and bone broth. Reduce heat, cover and simmer for 25-30 minutes to allow flavors to meld.
Prepare the squash by gently scraping out as much squash as possible without harming the shape of the skin. (It’s best to leave about 1/2 of squash inside of the skin so that the shell doesn’t collapse when filled.) Add the cooked squash into the chili, stir thoroughly, and then gently fill each squash with the chili mixture.
Garnish with a bit of lime zest and/or cilantro.
Serve & enjoy!
Ryan Harvey, a classically trained chef and Navy veteran, founded Bare Bones in 2013 to provide the world with essential whole foods that promote overall health & wellness