These Stuffed Acorn Squash are filled with a delicious mix of ground pork, spinach, leeks and herbs. These Paleo Stuffed Acorn Squash can be served as a main or side dish and are wonderful for fall and winter when acorn squash are in season.
Preheat the oven to 200 degrees celsius (390 degrees Fahrenheit)
Cut the acorn squash in half lengthwise and remove the seeds from inside. Drizzle the 1 tsp olive oil inside each of the acorn squash halves and rub it around to evenly coat. Sprinkle the insides with salt and pepper and place them in a baking dish, flesh side down. Bake for 22-25 minutes until its tender in the center.
While the acorn squash is baking, heat 1 tsp olive oil in a large pot on medium heat. Add the ground turkey, paprika, thyme, cumin and chilli powder to the pot and cook for approximately 5 minutes until golden and cooked through. Using a wooden spoon break the ground turkey into small pieces while it cooks so that its crumbly in texture. Remove the cooked turkey from the pot and set aside.
In the same pot add the chopped leeks, garlic and onion and cook for 3 to 4 minutes until the leeks and onion soften.
Add the chicken stock and ground turkey to the pot and then stir in the spinach. Once the liquid has reduced and the spinach has wilted, spoon the mixture into each of the acorn squash halves.
Broil the stuffed squash in the oven for 3 to 4 minutes until the top of the stuffing is golden in colour. In a small bowl mix together the chopped walnuts and parsley and then sprinkle the mixture on top of each of the stuffed squash before serving.