Description
Savory Stuffed Acorn Squash is the perfect autumn dish, combining the earthy sweetness of roasted acorn squash with a hearty stuffing of quinoa, ground turkey, and fresh spinach. This delightful recipe not only captures the essence of fall but also creates cherished memories around the dinner table. Easy to prepare and visually stunning, it’s suitable for both family dinners and festive gatherings. Let this warm, comforting dish become a seasonal favorite that everyone will love.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1 lb ground turkey or sausage
- 2 cups fresh spinach (or 1 cup frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- ? cup feta or Parmesan cheese (optional)
Instructions
- Preheat your oven to 400?F (200?C). Line a baking tray with parchment paper.
- Halve the acorn squashes lengthwise and scoop out the seeds. Place cut-side up on the tray; drizzle with olive oil, salt, and pepper.
- Roast in the oven for 30-35 minutes until tender.
- In a skillet, heat olive oil over medium heat. Saut? onion and garlic until fragrant (3-4 minutes). Add ground turkey or sausage; cook until browned.
- Stir in cooked quinoa and spinach; season with salt, pepper, and optional spices like nutmeg or sage.
- Fill roasted squash halves with the mixture. Optionally sprinkle cheese on top and return to the oven for an additional 10 minutes.
- Serve warm with balsamic reduction or cranberry sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg