Ground Turkey Stuffed Acorn Squash
This comforting autumn dish features tender roasted acorn squash overflowing with a savory mixture of lean ground turkey, fluffy quinoa, and crisp Honeycrisp apples. A perfect balance of earthy herbs, savory aromatics, and natural sweetness, this meal is as wholesome as it is impressive. It serves as a complete, nutritious dinner that brings the warmth of the season to your table. Ideal for meal prep or a cozy family dinner, it is a versatile favorite that everyone will love.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: High Protein
Ingredients
3 medium acorn squash, halved and seeds removed
5 teaspoons extra-virgin olive oil, divided
3 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 pound ground turkey
1/2 cup onion, finely chopped
1/2 cup celery, diced
1 Honeycrisp apple, diced
1/2 cup dried cranberries
1 cup cooked quinoa
1 teaspoon dried sage
1 teaspoon dried thyme
2 cloves garlic, minced
Instructions
Preheat your oven to 400°F (200°C).
Brush the cut sides of the acorn squash with 2 teaspoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Place squash cut-side down on a baking sheet and roast for 30-35 minutes until tender.
While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat.
Add the onion and celery, sautéing until soft, about 5 minutes.
Add the ground turkey to the skillet, breaking it apart with a spoon until fully browned.
Stir in the garlic, sage, thyme, remaining salt, and pepper, cooking for another minute.
Fold in the diced apple, dried cranberries, and cooked quinoa.
Remove the squash from the oven, flip them over, and stuff each cavity generously with the turkey mixture.
Return to the oven for an additional 10 minutes to heat through and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish reheats well in the microwave or oven. You can swap quinoa for brown rice if preferred.