Description
Stuffed acorn squash is a delicious and healthy meal. It combines roasted squash with a savory filling.
Ingredients
Scale
- 1 acorn squash
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 pound ground turkey or sausage
- 1/2 cup cooked quinoa or rice
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add ground turkey or sausage and cook, breaking it up with a spoon, until browned.
- Drain off any excess fat.
- Stir in quinoa or rice, cranberries, pecans, and cheese (if using).
- Season with salt and pepper.
- Remove the roasted squash from the oven.
- Turn the squash halves cut-side up.
- Fill each squash half with the prepared filling.
- Return to the oven and bake for another 10-15 minutes, or until heated through and cheese is melted (if using).
- Serve hot.
Notes
- You can customize the filling with your favorite ingredients.
- Sweet potatoes or butternut squash can be used instead of acorn squash.
- Vegetarian options include lentils, beans, or mushrooms for the filling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg