This paleo friendly acorn squash bowl is inspired by Thanksgiving! It has all my favorite fall ingredients including ground turkey, poultry seasoning, acorn squash, and dried cranberries. I used salt-free poultry seasoning to flavor the ground turkey from Frontier. I love the smell of this spice blend. It reminds me of thanksgiving since I use it in my stuffing. This seasoning includes sage, thyme, onion, marjoram, black pepper, celery seed and cayenne. You could easily make an AIP friendly version if you mix your own spice blend and eliminate the cayenne.

I used organic sweetened dried cranberries from whole foods. Last year I tried to make my own in the dehydrator, but they ended up too hard and bitter. You could always remove the cranberries from this recipe if the ingredients in dried cranberries don’t fit in with your elimination diet. There is only a half a cup in the whole recipe and I thought it would be fun to have another thanksgiving flavor.

Acorn Squash Stuffed Turkey Bowls

 

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Prep time

3 hours

Cook time

15 mins

Total time

3 hours 15 mins

 

Serves: 4 bowls

Ingredients

• 1½ tsp of poultry seasoning from Frontier
• 1 lb of ground turkey
• 7 cups of fresh baby spinach
• ½ cup of dried cranberries
• 2 acorn squshes
• 1 tbsp of coconut oil
• ¼ tsp of sea salt (or to taste)
• ½ cup of water

Instructions

1. Steam acorn squash in slow cooker with ½ cup of water for 3 hours
2. Wait for squash to cool or use oven mitts to slice squash in half and slice of ends to sit flat.
3. Scoop out squash seeds, until inside resembles a bowl.
4. Add coconut oil to a pan and cook ground turkey with sea salt, and poultry seasoning.
5. Wilt in baby spinach, and add dried cranberries at the end.
6. Scoop mixture from pan into acorn squash bowls and serve.

Nutrition Information

Serving size: 4

3.2.2807

This recipe for chorizo and spinach stuffed sweet potato is really great for an easy weeknight meal. You can even bake the sweet potatoes ahead of time, and then quickly saute the chorizo and spinach together when you are ready to eat. Instead of baking the sweet potatoes in foil, like I normally do, I baked them in salt instead. I’m still working on the best way to get an amazing potato crust, so I need to do a bit more trial and error to get it right. However, I do think baking them in salt was an improvement. I didn’t have to poke holes in the sweet potatos, and as a result, the final result looked a lot less messier. Although I did have to increase the amount of time I kept it in the oven.

The chorizo has a ton of great flavor, so it makes the spinach taste delicious. The spinach get’s to cook in all the tasty fat and flavor from the chorizo. Honestly, I think the chorizo and spinach would make a delicious side dish all on it’s own. It would also make a great filling for an omelette or quiche as well. I definitely plan to cook with these ingredients again.

Chorizo and Spinach Stuffed Sweet Potato

 

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Prep time

5 mins

Cook time

2 hours 10 mins

Total time

2 hours 15 mins

 

Ingredients

• 2 chorizo links
• 5 cups of fresh spinach
• 1 tbsp of coconut oil
• 2 sweet potatoes
• 2 cups of kosher salt (for baking sweet potatoes)

Instructions

1. Line bottom of a baking dish with kosher salt. Then place washed sweet potatoes on top of salt. Then lightly cover baking dish with foil.
2. Place baking dish in oven at 450 degrees fahrenheit for 2 hours or until potatoes are soft to touch.
3. Grease a saucepan in coconut oil. I prefer the high sides of a saucepan when cooking down greens. Saute chorizo until cooked. Then add in spinach and saute until it's wilted.
4. Spoon chorizo and spinach over a sweet potatos and serve.

Notes

Cook sweet potatoes ahead of time to make this a quick 10 minute meal.

Nutrition Information

Serving size: 2

3.2.2807