Description
This Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a flavorful mixture of ground turkey, quinoa, vegetables, fruits, and nuts, creating a wholesome and hearty meal that’s both satisfying and nutritious.
Ingredients
Scale
Squash and Seasoning
- 2 tablespoons olive oil (divided)
- 3 small acorn squash
- 1 ½ teaspoons kosher salt (divided)
- 1 ¼ teaspoon black pepper (divided)
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 tablespoon maple syrup
Quinoa
- 1 cup quinoa (rinsed and drained)
- 2 cups water
Turkey and Vegetables
- 1 pound ground turkey
- ½ cup minced yellow onion
- ½ cup diced carrots (⅛” dice)
- ½ cup diced celery (⅛” dice)
- 1 teaspoon minced garlic
- ½ cup diced red bell pepper (⅛” dice)
- ¾ cup diced Fuji apples (¼” dice)
- 3 cups baby spinach
Herbs and Extras
- ¼ teaspoon garlic powder
- 1 teaspoon lemon zest
- 2 teaspoons chopped parsley
- 2 teaspoons sliced chives
- ½ teaspoon chopped rosemary
- ½ teaspoon chopped thyme
- ½ cup chopped pecans
- ¼ cup chopped dried cranberries
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat your oven to 425°F (218ºC). Line a sheet pan with foil and lightly grease it with olive oil to prepare for roasting the squash.
- Prepare the Squash: Trim a small section off the bottom and the stem end of each acorn squash to create stable flat surfaces. Cut each squash in half width-wise through the center, then scoop out and discard the seeds. Place the halves on the prepared sheet pan.
- Season the Squash: Brush olive oil on both the inside and outside of the squash halves. Season with salt, pepper, cinnamon, and chili powder. Drizzle maple syrup inside the cavity and along the rim for a touch of sweetness.
- Roast: Roast the squash halves in the preheated oven for 30 minutes or until the flesh is fork-tender. Once done, remove from the oven and let them cool slightly before stuffing.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is light and fluffy, about 15 to 20 minutes.
- Cook the Turkey: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the ground turkey and cook, breaking it into small pieces, until it is no longer pink, about 6 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper. Transfer cooked turkey to a large bowl.
- Cook the Vegetables and Fruit: In the same pan, add another tablespoon of olive oil over medium heat. Sauté the onions, carrots, celery, and garlic until tender, about 6 minutes. Add the red bell pepper and cook for 2 minutes. Add the Fuji apples and cook for another 3 minutes. Stir in the baby spinach and cook until wilted, about 3 minutes. Transfer this mixture to the large bowl with the turkey.
- Make the Filling: To the large bowl containing the turkey and vegetable mixture, add 2 cups of the cooked quinoa, cinnamon, chili powder, garlic powder, lemon zest, parsley, chives, rosemary, thyme, chopped pecans, and dried cranberries. Stir everything to combine well. Adjust the seasoning with 1 teaspoon salt and ¾ teaspoon black pepper to taste.
- Stuff the Squash: Spoon about ½ cup of the prepared filling into each roasted acorn squash half. Garnish each with additional parsley, chives, and pecans. Serve the stuffed squash warm for a delicious and nutritious meal.
Notes
- This dish makes a complete meal in an edible bowl, combining lean protein, grains, vegetables, fruit, and nuts.
- The maple syrup adds a subtle sweetness that complements the savory and spiced flavors of the filling.
- Rinsing the quinoa before cooking helps remove its natural bitterness.
- You can prepare the quinoa and turkey mixture ahead and stuff the squash just before serving for convenience.
- For a vegetarian version, substitute ground turkey with cooked lentils or crumbled tofu.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 401
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 37 mg
