Turkey and Cranberry Stuffed Acorn Squash
This Turkey and Cranberry Stuffed Acorn Squash recipe is a delightful fusion of flavors perfect for fall dinners or holiday meals. It combines the earthy sweetness of acorn squash with savory turkey and tart cranberries, creating a balanced and satisfying meal.
Ingredients
- 2 medium acorn squashes
- 1 pound lean ground turkey
- ½ cup dried cranberries
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ¼ cup breadcrumbs or cooked quinoa
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds.
- Brush the inside of each squash half with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and bake for 20 minutes.
- While the squash is baking, heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Add ground turkey to the skillet, breaking it up as it cooks.
- Once turkey is almost cooked, add thyme, rosemary, salt, and pepper.
- Stir in dried cranberries and breadcrumbs (or quinoa). Cook for 2-3 more minutes.
- Remove squash from oven and flip them over.
- Divide the turkey mixture among the four squash halves.
- If using, sprinkle Parmesan cheese over the top.
- Return to the oven and bake for another 15-20 minutes, until squash is tender and tops are golden.
- Serve hot and enjoy!
Notes
Pro tip: When choosing acorn squash, look for ones that are heavy for their size with a deep green color and a bit of orange on the ridges. This indicates they're at peak ripeness!