Turkey & Cranberry Stuffed Acorn Squash
Last week I wrote about hanging on to summer with this summer squash dish. Now that it’s mid-month, I’m slowly starting to embrace October. I even stocked up at my favorite local farm market on some fall squashes – spaghetti and acorn. I have spaghetti squash mastered, but acorn I typically just roast and use as a side dish. This time it became the star of the meal.This Turkey & Cranberry Stuffed Acorn Squash recipe was inspired by a posting one of my girlfriend’s put up on Facebook. The original recipe featured sausage, which is not something I eat, so I re-worked this recipe to feature a leaner meat of ground turkey. And since I’m finally coming to terms with this whole “fall” thing, I even put a Thanksgiving spin on the dish with the addition of cranberries.
Acorn squash is bursting with antioxidants from the high amounts of vitamins A and C. Throw in some healthy B vitamins, including folate, along with a rich source of fiber, and you have the perfect base for a meal. The ground turkey provides a lean source of protein, while the sweet cranberries add antioxidant, anti-inflammatory, and anti-cancer benefits (just make sure to use a low sugar variety). Save the seeds from inside the squash to roast for 10-15 minutes in a 350ºF oven using a little olive oil and your favorite seasoning for a satisfying snack of protein, fiber, magnesium, and zinc.
Mr E, who is very vocal in his dislike of most things squash, gave this one 2 thumbs up. If you have a squash hater in the house, give this one a try. It may even make them re-think their relationship with squash!
Try out this Turkey & Cranberry Stuffed Acorn Squash for your next fall-themed dinner.
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For the Squash:
- 2 acorn squash See Notes
- 2 TB extra virgin olive oil See Notes
- Fresh ground pepper for seasoning
For the Filling:
- 1 TB extra virgin olive oil
- 2 shallots chopped
- 1 tsp fresh ground pepper
- 1 tsp dried ground rosemary
- 1 cup mushrooms coarsely chopped
- 3 cloves garlic finely minced
- 1 pound ground turkey
- 1/2 dried cranberries
- 1 C seasoned breadcrumbs See Notes
- 1/2 C grated asiago cheese plus extra for topping
- 1 TB fresh chopped parsley
- Preheat oven to 400ºF. Cut the top and bottom off of squash to create a flat surface, then cut squash in half to create to "bowls". Discard the seeds (See Notes). Pour 2 TB olive oil over the flesh of the squash and sprinkle with fresh ground pepper. Roast flesh side up for 40 minutes. Remove from oven and allow to cool once finished.
- While the squash is roasting, heat 1 TB olive oil on medium heat in large non-stick skillet. Cook shallots 3 minutes until translucent.
- Combine pepper, rosemary, mushrooms and cook for an additional 2 minutes. Add garlic and cook for 30 seconds, until fragrant.
- Add turkey to mixture and cook 5-6 minutes until no longer pink.
- Mix in the cranberries, breadcrumbs, and asiago until combine and the cheese has melted. Sprinkle in parsley and remove from heat.
- Place 1 C of filling into the acorn squash, plus extra to create a rounded top. Sprinkle asiago cheese on top and cook in 400ºF oven for additional 20 minutes. Enjoy!
This recipe was adapted from BuzzFeed Video
1 stuffed squash= 479 calories, 13g fat (3g sat fat), 62g carbs, 6g fiber, 32g protein, 367 mg sodium (Source: SELF Nutrition Data)
DISCLAIMER: All opinions are my own and are not influenced or biased by any third parties. I am not compensated for mentioning any specific brands or retailers on this blog.