1/2 red bell pepper, diced & 1/2 orange bell pepper, diced
1 jalapeño pepper, finely chopped (optional for heat)
1 medium onion, diced
2 cloves garlic, minced
2 cups spinach or arugula (or a mix of both)
Olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 tsp paprika
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp dried thyme
Shaved or grated Parmesan or crumbled goat cheese
Directions
Prepare the Acorn Squash: Preheat the oven to 400°F (200°C). Slice the acorn squash in half lengthwise. Trim a small portion off the bottom of each half to create a flat surface so the squash sits upright. Scoop out the seeds with a spoon.
Roast the Squash: Brush the cut sides of the squash with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a parchment-lined baking sheet. Roast in the oven for 25-30 minutes, or until the flesh is fork-tender.
Prepare the Filling: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced onion, bell peppers, and jalapeño (if using). Sauté for 5-7 minutes, until the vegetables are softened. Add the garlic and cook for another 1-2 minutes. Add the ground turkey to the pan. Cook until browned and cooked through. Stir in the paprika, cinnamon, nutmeg, thyme, and season with salt and pepper to taste. Once the turkey is fully cooked, stir in the spinach or arugula, cooking just until slightly wilted
Broil the Squash: Once the squash is tender, carefully flip each half so the flesh side is facing up. Broil the squash on high for 4-5 minutes, or until the tops are slightly browned and caramelized.
Assemble the Dish: Remove the squash from the oven. Spoon the turkey and vegetable mixture into the center of each squash half, packing it in gently. Drizzle a small amount of high-quality extra virgin olive oil over the top and sprinkle with your choice of grated Parmesan or crumbled goat cheese.
