Turkey Stuffed Acorn Squash
A cozy and comforting dish of roasted acorn squash filled with savory ground turkey, apples, and spices, perfect for a fall meal.
Ingredients
For the stuffed acorn squash
- 2 medium acorn squash, split and cleaned
- 1 tablespoon olive oil for brushing the squash
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 whole apple (Gala), diced small
- 1/2 cup cooked rice leftover is fine
- 1/3 cup dried cranberries
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- to taste Salt and pepper
- 1/2 cup shredded cheese (cheddar or Swiss) or skip if dairy-free
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Halve and scoop out the seeds from the acorn squash. Brush the insides with olive oil.
- Place squash cut side down on a baking sheet lined with parchment paper.
Roasting the Squash
- Roast for about 25-30 minutes, until fork-tender.
Cooking the Filling
- In a skillet, sauté the diced onion until translucent.
- Add minced garlic, ground turkey, and a pinch of salt. Cook until the turkey is browned.
- Stir in the diced apples and cranberries, and cook for an additional 5 minutes.
Assembly and Second Bake
- Once the squash is cool enough to handle, flip them over and spoon the turkey filling inside.
- Top with shredded cheese and return to the oven for 10 minutes, until the cheese is gooey and golden.
Notes
This stuffed acorn squash is make-ahead friendly. Prepare the filling the day before or even pre-roast the squash. Store in airtight containers in the fridge. Leftovers can be reheated by baking covered in foil at 350°F for 15 minutes or microwaving for a couple of minutes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 5gSodium: 450mgFiber: 5gSugar: 6g
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