Print

Cozy Stuffed Acorn Squash: Easy Family Dinner

stuffed acorn squash - featured image
Print Recipe

A simple, hearty, and delicious stuffed acorn squash recipe perfect for busy weeknights. Roasted squash halves are filled with a savory mixture of ground turkey, quinoa, dried cranberries, and pecans, creating a comforting and healthy family meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground turkey (93/7) or ground beef (85/15)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup dried cranberries or chopped apple
  • 1/4 cup chopped pecans or walnuts
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup shredded Parmesan cheese or crumbled feta (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  2. Drizzle cut sides of squash halves with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet. Roast for 20-25 minutes until fork-tender.
  3. While squash roasts, heat a large skillet over medium-high heat. Add ground turkey or beef and cook, breaking it up, until browned and cooked through (6-8 minutes). Drain excess fat if needed.
  4. Reduce heat to medium. Add diced onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in cooked quinoa or brown rice, dried cranberries, chopped pecans, dried sage, dried thyme, and ground cinnamon. Mix well.
  6. Pour in chicken or vegetable broth and let simmer for 2-3 minutes until liquid is absorbed. Season with salt and pepper to taste.
  7. Flip roasted squash halves cut-side up on the baking sheet. Divide filling evenly among the four halves, mounding it in the center.
  8. If using cheese, sprinkle over the filled squash. Return to oven and bake for another 10-15 minutes until filling is heated through and squash is tender.
  9. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve hot.

Notes

To make cutting acorn squash easier, pierce it with a fork and microwave for 2-3 minutes to soften the skin. For a vegetarian version, replace ground meat with 1 can of black beans or 1 cup of cooked lentils and use vegetable broth. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, fall dinner, healthy dinner, ground turkey, quinoa, weeknight meal, comfort food

Find it online: https://zestynora.com/cozy-stuffed-acorn-squash-easy-family-dinner/