Stuffed Acorn Squash with Ground Turkey and Roasted Veggies

1. Microwave the acorn squash for 3 minutes to soften it slightly, then carefully cut it in half.
2. Place the squash halves on a baking pan sprayed with your preferred non-stick spray (like coconut oil spray).
3. Bake the acorn squash at 400F for 50 minutes.
4. While the squash is baking, cut up your Brussels sprouts, peppers, onions, mushrooms, and tomatoes.
5. In a bowl, coat the cut vegetables with avocado oil, onion seasoning, garlic seasoning, and pink Himalayan salt.
6. Bake the coated vegetables at 400F for 40 minutes.
7. While the vegetables are baking (or just before they are done), sauté the ground turkey in a pan.
8. Season the ground turkey the same way as the vegetables (with onion seasoning, garlic seasoning, and pink Himalayan salt).
9. Cook the ground turkey over medium heat for 10-15 minutes, until fully cooked.
10. Once the acorn squash is baked, fill the halves with the roasted vegetables and seasoned ground turkey. Serve hot.