Irresistibly Cozy Stuffed Acorn Squash for Fall Feasts

Indulge in the comforting flavors of stuffed acorn squash, a delightful fall dish featuring ground turkey, quinoa, and cranberries.

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Course: Main Dishes

Cuisine: American

Keyword: comfort food, fall recipes, Healthy Dinner, Seasonal Flavors, Stuffed Acorn Squash, Wholesome Meals

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: squash halves

Calories: 300kcal

1 pound Ground Turkey or Sausage can replace with ground chicken or lentils for a vegetarian option
1 cup Cooked Quinoa or Rice couscous or farro are good alternatives
½ cup Dried Cranberries unsweetened varieties preferred
1 teaspoon Cinnamon can substitute with nutmeg
¼ teaspoon Nutmeg optional but recommended
to taste Salt and Pepper season according to preference

Preheat your oven to 400°F (200°C) and grease a baking dish with non-stick spray or olive oil.
Slice the acorn squashes in half lengthwise, scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper.
Roast the acorn squash in the oven for about 30-35 minutes until tender.
In a skillet, heat olive oil over medium heat, add diced onions and sauté until translucent, then add ground turkey or sausage and cook until browned.
Stir in cooked quinoa or rice, dried cranberries, cinnamon, nutmeg, salt, and pepper; mix thoroughly and cook until warmed through.
Flip roasted acorn squash halves and fill each cavity generously with the filling mixture.
Return the stuffed squash to the oven for another 15-20 minutes until the filling is heated through and slightly golden.

Store leftovers in an airtight container for up to 3 days; can also be frozen uncooked for up to 2 months.