Description
This healthy stuffed acorn squash is a cozy, flavorful fall meal filled with lean turkey, wild rice, fresh herbs, and optional fruit or nuts. It’s gluten-free, meal prep–friendly, and perfect for weeknights or festive holiday spreads.
Ingredients
2 acorn squashes, halved and seeded
1 Tbsp olive oil
Salt & pepper to taste
Stuffing:
1 lb lean ground turkey
1 cup cooked wild rice
1 small onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 apple, diced (optional)
1 tsp thyme
½ tsp sage
Salt & pepper to taste
¼ cup dried cranberries or chopped pecans (optional)
Instructions
1. Preheat oven to 400°F. Brush squash halves with olive oil, season, and roast cut-side down for 25–30 minutes until fork-tender.
2. In a skillet, sauté onion, celery, and garlic. Add turkey and cook until browned.
3. Stir in cooked wild rice, herbs, apple (if using), and cranberries or nuts. Cook for 3–5 minutes to combine.
4. Flip squash cut-side up and fill each half with the turkey mixture.
5. Return to the oven for 10–15 minutes at 350°F to heat through.
6. Serve warm and enjoy!
Notes
To make vegetarian, substitute ground turkey with sautéed mushrooms or lentils.
Can be prepared ahead and reheated for a quick meal.
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 310
- Sugar: 7g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg