Description
Stuffed acorn squash is a festive delight that captures the essence of Thanksgiving with its warm, savory filling nestled in tender, roasted squash. This dish combines comforting flavors and vibrant colors, making it not only delicious but also a beautiful centerpiece for your holiday table.
Ingredients
Scale
- 2 medium acorn squashes (about 1.5 lbs total)
- 1 lb lean ground turkey or sausage
- 1 cup cooked quinoa or rice
- ½ cup dried cranberries
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 cups fresh spinach (or 1 cup frozen)
- ½ cup crumbled feta or goat cheese (optional)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Halve the acorn squashes and scoop out seeds.
- Place cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes until fork-tender.
- In a skillet over medium heat, sauté onion and garlic until fragrant. Add ground turkey or sausage; cook until browned.
- Mix in cooked quinoa or rice, cranberries, spinach, salt, and pepper. Cook for an additional 5 minutes.
- Flip squashes cut-side up and fill with the stuffing mixture. Top with cheese if desired.
- Bake stuffed squashes for another 10-15 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 220g)
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg