Stuffed Baked Acorn Squash
Stuffed Baked Acorn Squash is a vibrant fall dish that beautifully combines sweet and savory flavors. Tender acorn squash halves are filled with a hearty stuffing of ground turkey, quinoa, dried cranberries, and fresh greens. This nutritious recipe is perfect for Thanksgiving gatherings or cozy weeknight dinners, offering both visual appeal and a satisfying taste that will impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1 cup lean ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ cup dried cranberries
- ½ cup chopped walnuts
- 1 cup fresh spinach
Instructions
- Preheat the oven to 400°F (200°C). Slice each acorn squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes until tender.
- In a skillet over medium heat, sauté diced onion and minced garlic for about 3-5 minutes until fragrant. Add ground turkey; cook until browned.
- Stir in cooked quinoa, dried cranberries, and chopped walnuts. Add spinach until wilted.
- Flip roasted squash halves cut-side up and fill generously with the stuffing mixture.
- Return to the oven for an additional 15 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed acorn squash half (180g)
- Calories: 360
- Sugar: 10g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 60mg
Keywords: Customize by adding cheese like feta or goat cheese for extra flavor. For a vegetarian option, substitute ground turkey with black beans or lentils. Store leftovers in an airtight container in the refrigerator for up to three days.