Description
A delicious and nutritious stuffed acorn squash recipe featuring ground turkey, quinoa, and dried cranberries with warm spices. Perfect for a healthy and satisfying main course.
Ingredients
Scale
- 2 medium (1lb each) Acorn squashes
- 2 tbsp Extra virgin olive oil
- 1 lb Ground turkey
- 1 cup Cooked quinoa or rice
- ½ cup Dried cranberries
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- Salt and pepper to taste
Instructions
- Prep and Preheat: Preheat oven to 400°F (200°C) and spray baking dish with nonstick cooking spray
- Prepare Squash: Cut acorn squashes in half lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper
- Initial Roasting: Place cut-side down in baking dish and roast for 30-35 minutes until tender
- Cook Filling: Heat 1 tbsp olive oil in skillet over medium heat, sauté onions until translucent, add ground turkey and cook until browned
- Season Filling: Stir in cooked quinoa, dried cranberries, cinnamon, nutmeg, salt, and pepper
- Stuff and Finish: Flip roasted squash over, fill with stuffing mixture, return to oven for 15-20 minutes
Notes
- Choose squashes that sit flat when cut to prevent tipping during cooking and ensure even heating
- Score the flesh lightly before roasting to help it cook more evenly and absorb flavors better
- Let the filling cool slightly before stuffing to prevent the squash from becoming too soft
- Cover with foil during the final baking if the tops start browning too quickly
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: stuffed acorn squash, ground turkey, quinoa, healthy dinner, fall recipe, gluten-free