Description
Stuffed Acorn Squash is a festive dish that beautifully combines the natural sweetness of roasted acorn squash with a savory filling of ground turkey, quinoa, and dried cranberries. This recipe is not only visually stunning but also packed with flavor, making it perfect for Thanksgiving or any cozy gathering. With its vibrant colors and heartwarming aroma, it promises to be a delightful centerpiece that brings family and friends together around the dinner table.
Ingredients
Scale
- 2 acorn squashes
- 1 lb ground turkey
- 1 cup quinoa
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp sage
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds.
- In a skillet over medium heat, sauté the onion and garlic until fragrant. Add ground turkey and cook until browned.
- Rinse quinoa under cold water, then combine with 2 cups chicken broth in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
- In a large bowl, mix together cooked quinoa, turkey mixture, cranberries, walnuts, cinnamon, nutmeg, sage, salt, and pepper.
- Generously stuff each squash half with the filling. Place them cut-side up on a lined baking sheet.
- Bake for approximately 30 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 75mg