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Ingredients for 6 servings;


3 medium acorn squash


2 tablespoons Canola oil


1 cup yellow onion, diced


1 cup green bell pepper, diced


2 plum tomatoes, seeded and diced


kernels from 2 ears of fresh corn


1 teaspoon sea salt


1/4 teaspoon powdered sage


1/4 teaspoon mild chile powder


1 pound ground turkey meat




  • Squash: Preheat the oven to 350 degrees. Place a sheet of aluminum foil on a sheet pan. Halve the squash horizontally, scrape out and discard the seeds and stringy bits. Place the squash halves cut side on the foil and bake for 30 minutes, until the squash can be easily pierced. Remove and let the squash  cool.  Turn the oven to 375 degrees.


  • Heat the oil in a skillet and saute the onion and pepper pieces until the onions wilt.  Add the tomatoes and cook another three minutes over medium low heat. Remove vegetables to a bowl to cool. Add remaining ingredients and mix well. Saute a small amount of this stuffing in the skillet and adjust seasonings, to taste.


  • Turn over the squash over and set on the foil; trim the bottoms as needed for stability. Divide the stuffing among the squash. Bake for 20 minutes, or until the meat is lightly browned.


  • Serve immediately.