2 Acorn Squash
1 tbsp. Avocado Oil
1 tbsp. Coconut Oil
1 lb. Extra Lean Ground Turkey
2 tbsps. Chili Powder
1 tsp Oregano
1 tsp Cumin
1/4 tsp Sea Salt
1/4 cup Water
4 cups Baby Spinach (chopped and packed)
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Carefully slice the pointy tips off the bottom of the acorn squash to create a flat surface. Then carefully slice them in half through the center. Carve out the seeds and pulp. Brush the inside of the halves with avocado oil. Place face up on the baking sheet and bake for 35 to 45 minutes or until golden brown.
Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the turkey and sauté until cooked through and browned. Break it up into tiny pieces as it cooks.
Once the turkey is cooked through, stir in the chili powder, oregano, cumin, sea salt and water. Mix very well then add in the baby spinach and continue to stir just until wilted. Turn the heat to the lowest setting to keep warm until your squash is cooked.
Remove squash from oven and stuff each half with the turkey/spinach mix. Top with hot sauce or salsa if you like. Enjoy!