Description

Stuffed acorn squash is a delightful fall dish that brings warmth and flavor to your table. Featuring tender acorn squash filled with a savory mixture of ground turkey, quinoa, and dried cranberries, this recipe seamlessly combines sweet and savory notes. It’s perfect for cozy evenings or festive gatherings, easy to prepare, and customizable to suit any dietary preference. Embrace the flavors of autumn with this heartwarming meal that will impress your family and friends.

Ingredients

Scale

2 medium acorn squashes (about 1 lb each)
2 tbsp extra virgin olive oil
1 lb ground turkey or sausage
1 cup cooked quinoa or rice
½ cup dried cranberries (unsweetened if preferred)
1 tsp cinnamon
½ tsp nutmeg
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
Cut each acorn squash in half lengthwise, scoop out seeds, drizzle olive oil over the insides, and season with salt and pepper. Place cut-side down in the baking dish.
Roast the squash for 30-35 minutes until tender.
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté diced onions until translucent. Add ground turkey or sausage; cook until browned. Stir in cooked quinoa or rice, dried cranberries, cinnamon, nutmeg, salt, and pepper.
Once the squash is roasted, flip it over and fill each half with the stuffing mixture.
Return to the oven for an additional 15-20 minutes until heated through.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed acorn squash half (approximately 250g)
Calories: 320
Sugar: 8g
Sodium: 480mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 7g
Protein: 14g
Cholesterol: 70mg

Keywords: Substitute grains like lentils or couscous for quinoa or rice. Experiment with spices; add chili flakes for a spicy kick. Leftovers can be stored in an airtight container in the fridge for up to three days.