Turkey, spinach and herb pie wrapped with acorn squash

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Turkey, spinach and herb pie wrapped with acorn squash

This recipe is a fancy name for an Italian meatloaf made in a spring form pan but it really works and the acorn squash really gives it extra magical flavorful and looks beautiful.

Feel free to use frozen spinach if you have it handy. Just thaw and squeeze well with a white paper towel or clean towel.


  • 2 tablespoons coconut oil, melted or olive oil
  • 2 pounds ground turkey
  • 3 cups fresh baby spinach, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, diced
  • 2 scallions, thinly sliced
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 acorn squash
  • Olive oil and salt/pepper/basil


  1. Preheat oven to 350 degrees

  2. Take a spring form pan and wrap the bottom with foil (to prevent a mess if any leakage) and place on a baking sheet.  Brush the pan with oil.

  3. In a large bowl combine turkey, spinach, egg, garlic, onion, scallion, salt, pepper, basil, parsley, thyme and red pepper flakes by starting with a fork them finishing with your hands but do not over mix.  Set aside.

  4. Take the acorn squash and put in the microwave for 5 minutes.

  5. Carefully remove and use a vegetable peeler and remove the skin.

  6. Either use a sharp chefs knife or a mandolin and thinly slice the squash.

  7. Take the slices and start by lining the bottom then one row up the side of the pan.

  8. Place the meat mixture into the pan making sure the acorn squash is on the outside of the mixture.

  9. Top with a layer of squash to cover the pie.  Drizzle the top with a little olive oil then season with a little salt, pepper and dried basil.

  10. Bake for 50-55 minutes. Let cool then release the pan, set on a platter, slice and enjoy!



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