Stuffed Acorn Squash Taco Bowls

INGREDIENTS:

• 2 acorn squashes (cut half with seeds scooped out)
• 1 tsp olive oil
• 1 tsp paprika
• Himalayan sea salt and pepper, to taste

For the Ground Turkey Tacos:

• 1 lb ground turkey
• 1 cup onions (diced)
• 3 cloves garlic (minced)
• ½ cup tomato sauce
• 2 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1.5 tsp Himalayan sea salt
• Black pepper to taste
• ½ cup water or beef broth

For the Salsa:

• 2 medium tomatoes (diced)
• ¼ cup red onion (diced)
• 1 green bell pepper (diced)
• 1 tsp jalapeno (choppedremove seeds for less heat)
• 1 small garlic clove (minced)
• Himalayan sea salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 370 degrees F
2. Line a baking sheet with parchment paper and set aside
3. Pour olive oil over the acorn squash and sprinkle with paprika, salt & pepper
4. Bake in oven for 50-60 minutes until skin is soft & fork tender
5. While the acorn is baking, prepare ground turkey. In a skillet, add olive oil over medium high heat
6. Add the ground turkey and brown until no longer pink. Reduce heat to medium and add onion & garlic. Sauté until onions are translucent. Add all the spices and mix everything to combine.
7. Pour over the tomato sauce & water. Reduce heat to low, cover with a lid & cook for 20-25 minutes. Stir occasionally.
8. Meanwhile, make the salsa by combining all the ingredients in a medium sized bowl. Set aside. (cover tightly & refrigerate for up to 5 days if you have leftover)
9. To assemble, divide turkey meat among squash & top with salsa. Serve immediately or store separately in meal-prep containers in refrigerator until ready to reheat during the week!