Healthy Stuffed Acorn Squash with Quinoa, Cranberries, Pecans & Ground Turkey: A Nutrient-Packed Winter Recipe
As December arrives, we’re drawn to warm, comforting meals that feel festive yet nourishing. This Healthy Stuffed Acorn Squash with Quinoa, Cranberries, Pecans, and Ground Turkey brings together seasonal flavors with a boost of nutrients—perfect for winter gatherings or cozy family dinners. With a hearty mix of protein, fiber, and healthy fats, it’s a satisfying, immune-supporting meal that helps balance holiday indulgences while celebrating the best of winter produce.
Acorn Squash: A Nutrient-Dense Base
Acorn squash is a winter squash rich in fiber, vitamin C, and beta-carotene, an antioxidant that supports immune function and skin health. Its natural sweetness complements savory fillings, and the high fiber content aids digestion, promoting a feeling of fullness and supporting a healthy gut. Vitamin C is crucial for immune function and skin health, making acorn squash a powerful seasonal choice.
Quinoa: The Protein-Packed Grain
Quinoa serves as a nutrient-dense base for the stuffing, adding a plant-based protein boost. It’s also packed with fiber, magnesium, and iron. Magnesium is particularly important for maintaining balanced energy levels and supporting muscle function. Quinoa’s high protein content makes it a great addition for those looking to maintain energy without feeling weighed down, perfect for busy fall days.
Ground Turkey: Lean Protein Powerhouse
Ground turkey brings lean protein to the dish, providing the essential amino acids our bodies need to repair and build tissues. Protein is also essential for maintaining balanced blood sugar levels and aiding muscle recovery. Ground turkey is low in saturated fat, making it a healthier alternative to other meats, while still offering plenty of flavor, especially when seasoned with warming spices like cinnamon, nutmeg, and sage.
Cranberries: Tart and Antioxidant-Rich
Dried cranberries add a burst of natural tartness and a dose of antioxidants, particularly vitamin C and fiber. Antioxidants play a key role in neutralizing free radicals, which can reduce inflammation in the body. If you choose to substitute frozen cranberries for an even fresher, tangier option, you’ll also be adding additional hydration and freshness to the dish—perfect for balancing the richness of the other ingredients.
Pecans: Heart-Healthy Fats and Crunch
Pecans not only add a satisfying crunch but also bring a wealth of health benefits. They are high in monounsaturated fats, which are beneficial for heart health, and contain vitamins and minerals like magnesium and zinc. Magnesium plays a role in over 300 biochemical reactions in the body, including those that regulate mood and energy levels, while zinc supports immune function and cell repair.
Spices: Warming and Anti-Inflammatory
The addition of cinnamon, nutmeg, thyme, and sage gives the dish warmth and depth of flavor while offering anti-inflammatory properties. Cinnamon and nutmeg are rich in antioxidants, which help combat oxidative stress in the body. Sage and thyme are also known for their antimicrobial properties, supporting respiratory health and overall immune function.
Olive Oil: A Dose of Healthy Fats
Olive oil provides a finishing touch that’s both heart-healthy and flavorful. Rich in monounsaturated fats and polyphenols, olive oil is known for its anti-inflammatory and antioxidant benefits. These fats not only enhance flavor but also help the body absorb fat-soluble vitamins from other ingredients.
A Perfectly Balanced, Wholesome Dish
Every element in this Stuffed Acorn Squash recipe has been carefully selected to maximize nutritional benefits while delivering a delicious and satisfying meal. The mix of flavors, textures, and nutrients makes this dish an excellent choice for anyone looking to stay energized, support immunity, and enjoy a balanced, nutrient-dense meal during the colder months. Whether you’re preparing this for a family dinner or a holiday gathering, this dish is sure to please both the palate and the body.
Enjoy each flavorful bite, knowing that this dish does more than satisfy hunger—it supports your health and well-being as well.
Stuffed Acorn Squash with Quinoa, Cranberries, Pecans, and Ground Turkey
Equipment
- baking sheet
- Parchment paper or aluminum foil
- Medium saucepan with lid (for cooking quinoa)
- Large skillet (for cooking ground turkey and aromatics)
- mixing bowl
- Wooden spoon or spatula
- Sharp Knife (for halving the squash and chopping ingredients)
- cutting board
- measuring cups and spoons
Ingredients
- 2 medium acorn squashes halved and seeds removed
- 1 lb ground turkey breast
- 1 cup quinoa rinsed and cooked
- 1/3 cup dried cranberries unsweetened if possible (can also use frozen, see note)
- 1/3 cup pecans roughly chopped
- 2 tbsp olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground thyme
- 1/4 tsp ground sage
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
Roast the Acorn Squash
- Preheat your oven to 400°F (200°C).
- Drizzle the cut sides of the acorn squash halves with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
- Place them cut-side down on a baking sheet lined with parchment paper or foil.
- Roast for about 30-40 minutes, or until the squash is fork-tender and the edges are slightly caramelized.
Cook the Quinoa
- While the squash is roasting, cook the quinoa according to package instructions. Typically, this involves adding 1 cup of quinoa to 2 cups of water or broth, bringing it to a boil, reducing the heat, and simmering until the water is absorbed (about 15 minutes).
- Fluff the quinoa with a fork once it’s done.
Prepare the Ground Turkey
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until softened, about 5 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through, about 7-10 minutes.
- Season the turkey with cinnamon, nutmeg, thyme, sage, and a pinch of salt and pepper.
Mix the Stuffing
- In a large bowl, combine the cooked quinoa, browned ground turkey, dried cranberries, pecans, and a handful of chopped fresh parsley (if using).
- Stir everything together until well-mixed. Taste and adjust the seasoning with more salt, pepper, or spices as needed.
Stuff the Squash
- Once the acorn squash is done roasting, remove it from the oven and carefully turn the halves over.
- Spoon the quinoa-turkey mixture into each acorn squash half, packing it in slightly.
- If desired, drizzle a little more olive oil on top for extra richness.
Bake the Stuffed Squash
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm everything through and allow the flavors to meld.
Serve
- Remove the stuffed squash from the oven and garnish with fresh parsley, if desired.
- Serve immediately and enjoy!
Video
Notes
- Reduce the Quantity: Frozen cranberries are more tart and have more volume than dried cranberries. Use about 1/4 cup of frozen cranberries in place of 1/3 cup of dried cranberries.
- Adjust Sweetness: Since frozen cranberries are much less sweet than dried, consider adding a touch of sweetness. Add 1-2 teaspoons of honey or maple syrup to balance the tartness.
- Cooking Time: Frozen cranberries can be added directly to the quinoa stuffing mix. They will soften and burst slightly as the stuffing cooks in the squash, adding a nice, juicy texture.
