My Turkey and Quinoa Stuffed Acorn Squash is a delicious and healthy dinner that celebrates the warm flavors of the Fall. It is perfect for a make-ahead meal and requires no side dishes to go along with it. Happy Autumn!
Turkey and Quinoa Stuffed Acorn Squash
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 6 Servings
Ingredients
- 3 acorn squashes sliced in half lengthwise, seeds removed
- 2 tbsp olive oil
- Pinch sea salt
- 1 lb ground turkey
- 1 clove garlic, minced
- 1 small yellow onion very finely chopped
- ½ cup roasted butternut squash cubes
- ½ cup cooked quinoa (any color)
- ¼ cup dried cranberries
- 1 egg
- 1 tsp ground cinnamon
- 1 tbsp onion powder
- 1 tsp kosher salt
- 1 tsp pepper
Instructions
- Preheat oven to 400 degrees F.
- Place acorn squash halves cut side up on a large baking sheet.
- Drizzle with olive oil and sprinkle with sea salt.
- Bake for 45 minutes.
- While squash is baking, combine ground turkey, garlic, onion, butternut squash cubes, quinoa, cranberries, egg, ground cinnamon, onion powder, salt and pepper in a large bowl until evenly incorporated.
- Set aside.
- After removing squash from oven, allow to cool for 10 minutes or until cool enough to handle.
- Use clean hands to stuff each squash generously with turkey filling.
- Pat filling firmly into each squash cavity.
- Bake at 375 degrees F for about 1 hour or until turkey is firm and cooked through completely.
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