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