Ingredients

• 1 small acorn squash (about 1 lb), halved and seeded
• 1 tablespoon olive oil, divided
• 8 oz ground turkey
• 1/4 cup chopped pecans
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat oven to 400°F (200°C). Brush cut sides of squash halves with 1/2 tablespoon olive oil and place cut-side down on a baking sheet. Roast for 20 minutes, until tender.
2. 2. While squash roasts, heat remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add ground turkey and cook, breaking apart, until browned, about 5 minutes. Stir in garlic powder, onion powder, paprika, salt, and pepper. Cook 1 minute.
3. 3. Remove squash from oven. Carefully scoop out most of the flesh, leaving about 1/4-inch thick shell. (Reserve scooped flesh for another use or discard.)
4. 4. Transfer the cooked turkey to a bowl. Stir in pecans and fresh sage. Stuff mixture into the squash shells, pressing gently.
5. 5. Return stuffed squash to the baking sheet and bake for an additional 5-7 minutes, until heated through. Optionally, top with a pat of butter before serving.