Description
A hearty and nutritious stuffed acorn squash recipe featuring roasted acorn squash filled with a savory mixture of ground turkey, quinoa, vegetables, apples, and nuts, seasoned with aromatic herbs and spices, perfect for a wholesome and comforting meal.
Ingredients
Scale
For the Squash
- 3 small acorn squash
- 2 tablespoons olive oil (divided)
- 1 ½ teaspoons kosher salt (divided)
- 1 ¼ teaspoon black pepper (divided)
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 tablespoon maple syrup
For the Quinoa
- 1 cup quinoa (rinsed and drained)
- 2 cups water
For the Turkey Filling
- 1 pound ground turkey
- ½ cup minced yellow onion
- ½ cup diced carrots (⅛” dice)
- ½ cup diced celery (⅛” dice)
- 1 teaspoon minced garlic
- ½ cup diced red bell pepper (⅛” dice)
- ¾ cup diced Fuji apples (¼” dice)
- 3 cups baby spinach
- ¼ teaspoon garlic powder
- 1 teaspoon lemon zest
- 2 teaspoons chopped parsley
- 2 teaspoons sliced chives
- ½ teaspoon chopped rosemary
- ½ teaspoon chopped thyme
- ½ cup chopped pecans
- ¼ cup chopped dried cranberries
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat the oven to 425°F (218ºC). Line a sheet pan with foil and lightly grease it with oil to prepare for roasting.
- Prepare the Squash: Slice a small section off the bottom of each acorn squash to create a stable flat surface. Trim a small portion off the stem end as well, then cut each squash in half width-wise. Scoop out the seeds and place the halves cut side up on the prepared sheet pan.
- Season the Squash: Brush the inside and outside of each squash half with olive oil. Season both sides with salt and pepper, then sprinkle cinnamon and chili powder on the inside. Drizzle maple syrup inside the cavity and along the rim to add sweetness and flavor.
- Roast the Squash: Roast the prepared squash halves in the oven for about 30 minutes or until the flesh is fork-tender. Once done, remove from the oven and let them cool slightly.
- Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer until the quinoa is light and fluffy, approximately 15 to 20 minutes.
- Cook the Turkey: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add ground turkey and cook, breaking into small pieces, until no longer pink, about 6 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper. Transfer cooked turkey to a large mixing bowl.
- Cook the Vegetables and Fruit: Using the same pan, add 1 tablespoon olive oil and sauté onions, carrots, celery, and garlic over medium heat until tender, about 6 minutes. Add red bell pepper and cook for 2 minutes. Stir in diced Fuji apples and cook for another 3 minutes. Finally, add baby spinach and cook until wilted, about 3 minutes. Transfer this mixture to the bowl with the cooked turkey.
- Make the Filling: To the bowl with turkey and vegetables, add 2 cups of cooked quinoa, cinnamon, chili powder, garlic powder, lemon zest, parsley, chives, rosemary, thyme, pecans, and dried cranberries. Season with 1 teaspoon salt and ¾ teaspoon black pepper, stirring well to combine. Adjust seasoning to taste.
- Stuff the Squash: Spoon about ½ cup of the turkey-quinoa filling into each roasted acorn squash half. Garnish with additional parsley, chives, and pecans if desired. Serve warm for a satisfying meal.
Notes
- Roasted acorn squash stuffed with ground turkey and quinoa offers a convenient, all-in-one meal served in an edible bowl.
- This dish is balanced with lean protein, vegetables, fruit, nuts, and aromatic herbs for a wholesome flavor profile.
- The recipe yields 6 servings, making it ideal for families or meal prep.
- Adjust herbs and spices according to your taste preference for more or less heat.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 401 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 37 mg
