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Stuffed Acorn Squash

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A delightful embodiment of warmth and comfort, filled with ground turkey, cranberries, and wild rice, making it the perfect centerpiece for any dinner table.

Ingredients

Scale
  • 2 medium Acorn Squash
  • 1 pound Ground Turkey
  • 1 cup Wild Rice
  • 1/2 cup dried Cranberries
  • 1 medium Onion, chopped
  • 2 stalks Celery, chopped
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive Oil
  • Salt and Pepper, to taste
  • 1 teaspoon dried Herbs (sage, thyme, or rosemary)
  • 1/3 cup Chopped nuts (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the acorn squashes in half, discard the seeds, and brush the insides with olive oil. Sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes or until tender.
  2. Cook your wild rice according to package instructions, usually involving simmering in water or broth for about 45-60 minutes until the grains are tender and split open.
  3. Add a splash of olive oil to a medium skillet over medium heat. Toss in the chopped onion and celery, sauté until softened, about 5-7 minutes. Add the minced garlic and sauté for another minute.
  4. Combine the cooked wild rice, sautéed vegetables, ground turkey, dried cranberries, and herbs in a large bowl. Mix until well incorporated, adjusting seasoning as necessary.
  5. Stuff the roasted squash with the filling, packing it down slightly.
  6. Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the filling is heated through and starting to brown on top.

Notes

For additional moisture in the filling, add a splash of broth or more olive oil if needed.

Nutrition

Keywords: acorn squash, stuffed, healthy recipe, fall recipe, family dinner

Find it online: https://basilboard.com/one-pan-stuffed-acorn-squash-weeknight-dinner-30-minutes/