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Stuffed Acorn Squash

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A cozy autumn dish that features acorn squash stuffed with a savory mixture of ground turkey, cranberries, and wild rice.

Ingredients

Scale
  • 2 Acorn Squash
  • 1 lb Ground Turkey
  • 1 cup Wild Rice
  • 1/2 cup Dried Cranberries
  • 1/2 cup Onion, diced
  • 2 cloves Garlic, minced
  • 1 tsp Sage
  • Salt and Pepper to taste
  • Olive Oil or Butter for cooking

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Halve each acorn squash lengthwise, scoop out the seeds, creating a bowl.
  3. Brush the insides with olive oil or butter, season with salt and pepper, then roast cut-side down for 25-30 minutes.
  4. Bring a saucepan of water to a boil and add the wild rice; simmer according to package instructions (about 40-45 minutes).
  5. Heat olive oil in a skillet, sauté the diced onions until translucent (4-5 minutes), then add minced garlic and sage for another minute.
  6. Add ground turkey to the skillet, breaking it up, and cook until browned (8-10 minutes), seasoning with salt and pepper.
  7. Fold the cooked wild rice and cranberries into the skillet, mixing well for a few minutes.
  8. Stuff the roasted squash halves with the turkey-rice filling.
  9. Return the stuffed squash to the oven for another 15 minutes to meld flavors.
  10. Serve warm, optionally drizzled with olive oil or garnished with fresh herbs.

Notes

This dish is excellent for meal prep; you can prepare the filling a day ahead and stuff the squash just before baking.

Nutrition

Keywords: stuffed acorn squash, fall recipe, vegetarian option, cozy dinner, Thanksgiving

Find it online: https://sweetladle.com/minute-stuffed-acorn-squash-quinoa-cranberries/