Description
Sweet roasted acorn squash halves filled with savory herbed ground turkey, vegetables, cranberries, and an optional cheesy topping. A wholesome and stunning fall main dish that’s perfect for cozy dinners or holiday spreads.
Ingredients
1 acorn squash, halved and seeds removed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound ground turkey
1/4 cup chopped onion
1/4 cup chopped celery
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1/4 cup dried cranberries
1/2 teaspoon Italian seasoning
1/4 cup breadcrumbs or 1/3 cup cooked quinoa
1/4 cup shredded Parmesan or vegan cheese (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment if desired.
2. Cut acorn squash in half lengthwise and remove seeds. Brush flesh with olive oil, then season with salt and pepper.
3. Place squash halves cut side down on the baking sheet. Roast for 25–30 minutes, until flesh is fork-tender.
4. While roasting, heat olive oil in a large skillet over medium heat. Sauté onion and celery for 4 minutes.
5. Add garlic and bell pepper. Cook for another 2–3 minutes.
6. Add ground turkey, breaking it apart with a spoon. Cook until browned and fully cooked through.
7. Stir in Italian seasoning, salt, pepper, cranberries, and breadcrumbs or quinoa. Mix well and warm through.
8. Remove squash from the oven and flip cut side up. Fill each half with the turkey mixture.
9. Sprinkle with cheese if using. Return to the oven for 10–15 minutes until the tops are golden.
10. Garnish with parsley or thyme if desired. Serve hot.
Notes
For easier squash cutting, microwave whole squash for 2 minutes to soften.
To reduce carbs, skip the breadcrumbs and use just veggies and protein.
Want extra crisp topping? Broil the stuffed squash for 2–3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 340
- Sugar: 11g
- Sodium: 370mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Keywords: stuffed squash, turkey stuffing, fall dinner