Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
This Harvest Turkey Meatloaf Stuffed Delicata Squash is the perfect fall time meal! It is paleo and so easy to throw together!

Harvest Turkey Meatloaf Stuffed Delicata Squash


  • Author: Kelsey
Scale

Ingredients

  • 3 delicata squash
  • 1 lb ground turkey
  • 1 Onion, diced
  • 1 teaspoon garlic powder
  • ¼ cup almond flour
  • ¼ cup pumpkin puree
  • 1 Egg
  • 1 tablespoon dried crushed sage
  • 1 teaspoon chopped rosemary
  • 1 tsp. Salt
  • ½ tsp. Pepper

Topping:

  • ½ cup pumpkin
  • ½ teaspoon sage
  • ½ teaspoon rosemary
  • 3 tablespoons water
  • Salt to taste

Instructions

  • Preheat oven to 400 degrees. Slice the delicata squash in half lengthwise and remove the seeds.  Place them cut side up on a baking sheet lined with parchment paper. Spray with a little avocado or coconut oil and sprinkle with a little salt. Set aside.
  • In a medium sized bowl combine turkey, onion, garlic powder, almond flour, 1/4 cup pumpkin, egg, sage, rosemary salt and pepper.  Use clean hands to mix the meatloaf until everything is combined. Try not to over mix as it will make it tough and dry.
  • Scoop meat mixture into the 6 delicata squash halves and spread in evenly in the little boats. Place in the oven and cook for 35 minutes. While it is in the oven mix together ½ cup pumpkin, ½ teaspoon sage, ½ teaspoon rosemary, water and salt to taste.  
  • Once the 35 minutes is up, remove from the oven and spread the pumpkin mixture evenly on the 6 meatloafs.  Place them back in the oven for another 10 minutes or until delicata is fork tender.