Stuffed Acorn Squash with Ground Turkey
Roasted acorn squash with turkey quinoa stuffing recipe is a meal all in one edible bowl! Each serving is filled with healthy lean protein, vegetables, and fruit.
SERVINGS 6
Ingredients
- 2 tablespoons olive oil divided, plus more for brushing squash
- 3 small acorn squash
- 1 ½ teaspoons kosher salt divided, plus more for seasoning
- 1 ¼ teaspoon black pepper divided, plus more for seasoning
- ¼ teaspoon chili powder plus more for sprinkling
- ½ teaspoon cinnamon plus more for sprinkling
- 1 tablespoon maple syrup
- 1 cup quinoa rinsed and drained
- 1 pound ground turkey
- ½ cup onion minced
- 1 clove garlic minced
- 1 cup carrots ⅛-inch dice
- 1 cup celery minced
- ½ cup bell pepper minced
- ¾ cup apple or honeycrisp apples, unpeeled, ¼-inch dice
- 3 cups spinach
- ¼ teaspoon garlic powder
- lemon zest
- 2 teaspoons parsley minced, plus more for garnish
- 2 teaspoons chives thinly sliced, plus more for garnish
- ½ teaspoon rosemary chopped
- ½ teaspoon thyme chopped
- ¼ cup dried cranberries chopped
Instructions
Roasted Acorn Squash
- Preheat oven to 425°F. Line a sheet pan with foil and lightly oil.
- Prepare acorn squash by cutting off a small amount of the bottom to create a flat surface, and then cut a small portion of the stem off to create another flat surface.
- Cut the squash in half width-wise through the center, scoop out the seeds. Repeat with the other squash. Place them on the sheet pan
- Lightly brush olive oil on the outside and inside of the squash halves.
- Sprinkle lightly with salt, pepper, chili powder, cinnamon, and a light drizzle of maple syrup on the inside cavity and rim. Roast for 30 minutes, or until the flesh is fork-tender. Meanwhile, make the filling as the squash roasts.
- Remove from the oven and allow to cool slightly.
Turkey Stuffing
- Cook 1 cup of quinoa in 2 cups of water, bringing the liquid to a boil then reducing heat to low to simmer, cover and cook until light and fluffy, about 15 to 20 minutes.
- In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until no longer pink, breaking it into small pieces, about 6 minutes.
- Season the meat with ½ teaspoon salt and ½ teaspoon pepper. Transfer to a large bowl.
- Add 1 tablespoon of olive oil to the same pan over medium heat. Add the onions, garlic, carrots, and celery, cook for 6 minutes until the vegetables are tender.
- Add the bell pepper and cook for 2 minutes. Add the apples and cook for 3 minutes. Add the spinach and cook until wilted, about 3 minutes, then add to a large bowl.
- Add 2 cups of the cooked quinoa, ½ teaspoon cinnamon, ¼ teaspoon chili powder, garlic powder, lemon zest, 2 teaspoons parsley, 2 teaspoons chives, ½ teaspoon rosemary, ½ teaspoon thyme, and ¼ cup cranberries to a large bowl. Stir to combine.
- Season with 1 teaspoon salt and ¾ teaspoon black pepper, stir to combine and season more as needed. Return mixture to the large pan to reheat if needed.
- Scoop about ½ cup of the turkey stuffing into each acorn squash.
- Garnish with more parsley, chives, and pecans, serve warm.
Nutrition
Calories: 376kcalCarbohydrates: 55gProtein: 25gFat: 8gSaturated Fat: 1gCholesterol: 42mgSodium: 671mgPotassium: 1396mgFiber: 8gSugar: 9gVitamin A: 6292IUVitamin C: 48mgCalcium: 124mgIron: 4mg
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