Stuffed Acorn Squash
A warm and comforting dish featuring acorn squash stuffed with a savory mixture of ground turkey, wild rice, cranberries, and pecans.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 Acorn Squash
- 1 lb Ground Turkey
- 1 cup Wild Rice
- 1/2 cup Dried Cranberries
- 1/2 cup Pecans (chopped)
- 1 small Onion (diced)
- 2 cloves Garlic (minced)
- 1 tsp Thyme (fresh or dried)
- Salt and pepper: To taste
- Olive oil: For roasting
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash by cutting in half and scooping out the seeds, then drizzle with olive oil and season with salt and pepper.
- Bake the squash for about 25-30 minutes until tender.
- Cook the wild rice according to package instructions.
- Sauté the onion and garlic in olive oil until translucent.
- Brown the ground turkey with salt, pepper, and thyme in the skillet.
- Combine the turkey with cooked wild rice, cranberries, and pecans.
- Fill the squash halves with the turkey and rice mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
- Serve warm and enjoy!
Notes
Experiment with variations by adding spices or cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Stuffed Acorn Squash, Fall Recipes, Comfort Food, Vegetarian Options