Description
This Turkey Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory ground turkey and vegetable mixture, enhanced with dried cranberries, pecans, and Parmesan cheese. This balanced and flavorful dish is perfect for a comforting fall or winter meal, combining protein, vegetables, and wholesome grains in a single stuffed squash.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Stuffing
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/4 cup dried cranberries
- 1/2 cup cooked quinoa
- 1/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squash.
- Prepare Squash: Brush the insides of the acorn squash halves with 1 tablespoon of olive oil and season them with salt and pepper to your taste.
- Roast Squash: Place the squash halves cut-side down onto a baking sheet and roast in the oven for 25-30 minutes, or until the squash becomes tender.
- Sauté Vegetables: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrot. Sauté for about 5 minutes until the vegetables are softened.
- Cook Turkey: Add the ground turkey to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until the turkey is thoroughly browned.
- Season: Stir in the dried sage and thyme. Season with salt and pepper to taste.
- Add Remaining Stuffing Ingredients: Pour in the chicken broth, then add the dried cranberries, cooked quinoa, and chopped pecans. Allow the mixture to simmer for 5 minutes to blend flavors.
- Finish Stuffing: Remove the skillet from heat and stir in the grated Parmesan cheese, mixing thoroughly.
- Spoon Filling: Once the squash is tender, take it out of the oven and flip the halves cut-side up. Carefully spoon the turkey mixture into each squash half, packing it gently.
- Bake Stuffed Squash: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes to allow the flavors to meld.
- Cool and Serve: Remove from oven and let cool slightly before serving. Enjoy your flavorful and nutritious turkey stuffed acorn squash!
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- If quinoa is unavailable, cooked rice or couscous makes a good alternative.
- For extra flavor, add a sprinkle of fresh parsley or thyme as a garnish before serving.
- To make this recipe gluten-free, ensure the chicken broth is gluten-free certified.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven.
