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  • Writer's pictureCaroline Healy

Apple & Turkey Acorn Squash Boats

It’s the most wonderful time of the year... 🍁🍂

Honey crisp apple, Pumpkin & Winter Squash season! One of my personal favorites is acorn squash— loaded with Beta-carotene, vitamin C, potassium, and fiber to keep you filled up. I whipped these up the other night, and they honestly taste like Fall.

Apple & Turkey Acorn Squash Boats: (Serves 4)

- 2 acorn squash halved lengthwise - 2 tablespoons olive oil (or avocado oil) - salt/pepper - 1 pound lean ground turkey - 2 stalks celery (diced) - 1 small onion (diced) - 1 honey crisp apple (diced) - 1/2 poultry seasoning - 1 clove garlic (minced) - 1 cup kale (chopped) - 1/4 cup walnuts (chopped)

1.) Preheat oven to 450, drizzle squash halves with 1 Tbs olive oil, sprinkle salt & pepper, and roast face down for about 30-35 minutes or until tender. 2.) As the squash is roasting, sauté celery, apple, onion, and garlic with remaining oil for about 5 minutes. 3.) Add in the turkey, kale, a dash of salt & pepper, and poultry seasoning, and sauté until turkey is cooked through. 4.) Scoop out most of the squash in each half (careful to leave the boats intact!), and stir into the turkey mixture. Divide mixture back into the 4 halves, top each with the chopped walnuts and put back into the oven for another 2-3 minutes.


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