Stuffed Acorn Squash with Quinoa, Cranberries, Pecans, and Ground Turkey
This Healthy Stuffed Acorn Squash with Quinoa, Cranberries, Pecans, and Ground Turkey combines savory, sweet, and nutty flavors for a festive, nutrient-dense meal. Packed with lean protein, fiber, and heart-healthy fats, it’s a satisfying dish that supports immune health and energy during the holiday season.
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
Nutritional Information: Calories - 397, Fat - 15g, Carbohydrates - 38g, Protein - 39 g
Note for using frozen cranberries: You can substitute frozen cranberries for dried cranberries in the Stuffed Acorn Squash recipe. Here’s how to adjust for the substitution:
- 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.
Servings: 4
Calories: 397kcal