As basic as it makes me sound, I love fall. I love fall colors and fall flavors and fall holidays. Because of my love for this season, I get extra creative when I’m cooking with fall produce. Keep reading to get my recipe for stuffed acorn squash. I promise you’ll be thanking me later.
Ingredients
1 Acorn Squash
1 Tablespoon of Olive Oil
½ Tablespoon of Brown Sugar
1 Package Ground Turkey
1 Tablespoon of Coconut Oil
½ Red Onion
½ Cup of Kale
1 Radish
1 Teaspoon Freshly Cut Ginger
¼ Carrot Chopped
1 Scallion
1 Mini Red Pepper
½ Packet of Taco Seasoning
A Handful of Sunflower Seeds
Preheat the oven to 400 degrees and cut the squash in half. 
Use a spoon to scoop out all of the seeds and the inside goop. Divide the
olive oil and the brown sugar between the two halves. Place it on a baking sheet and put it in the oven. You can cook the squash for anywhere from 45 to 60 minutes, depending on how soft you prefer it.
After the squash has cooked for about 30 minutes, heat up the coconut oil in a large pan over a low-medium heat. Once the oil melts, you can add the turkey meat and stir it until it is all cooked, which usually takes about 10 minutes or so.
As the meat cooks, you can start to prep your veggies.
I like to chop the onion, kale, radish, ginger, carrots, scallion, and red pepper into small pieces, but you might prefer your veggies a different way. Once the meat is cooked, you can add the taco seasoning and give it a minute or two to gather the flavor. Add your chopped veggies and seeds and keep them over the heat for another minute or two. Once the squash is done, you can put the meat inside and enjoy your delicious fall treat.
The recipe makes just more than two servings, but you can adjust accordingly depending on your needs.