Description
This cozy, autumn-inspired meal features tender, roasted acorn squash halves overflowing with a savory and nutrient-dense filling. The combination of lean ground turkey, fluffy quinoa, sweet Honeycrisp apples, and tart dried cranberries creates a perfectly balanced dinner. It is elegant enough for guests, yet simple enough for a healthy weeknight family meal that highlights the best of seasonal, whole-food ingredients.
Ingredients
3 medium acorn squash
5 teaspoons extra-virgin olive oil
3 teaspoons kosher salt
1 teaspoon black pepper
1 pound ground turkey
1/2 cup onion, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, minced
1 cup quinoa, rinsed
2 cups vegetable broth
1 Honeycrisp apple, peeled and diced
1/4 cup dried cranberries
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
Instructions
Preheat oven to 400°F (200°C).
Cut acorn squash in half, remove seeds, brush with 2 teaspoons olive oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Roast squash cut-side down on a baking sheet for 30-35 minutes until tender.
Meanwhile, bring quinoa and vegetable broth to a boil, then simmer covered for 15 minutes.
Heat remaining oil in a pan, sauté onions, celery, and garlic until softened.
Add turkey to the pan and cook until browned; season with remaining salt and pepper.
Stir in the cooked quinoa, diced apples, dried cranberries, sage, and thyme.
Fill the roasted squash cavities with the turkey and quinoa mixture.
Bake for an additional 10 minutes to allow flavors to meld.
Notes
Leftovers store beautifully in an airtight container for up to 3 days. Reheat in the oven or microwave. You can substitute vegetable broth with water if preferred, though broth adds more depth to the quinoa.
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 stuffed squash
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 55mg