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Stuffed Acorn Squash

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A cozy fall dish featuring acorn squash stuffed with ground turkey, cranberries, and wild rice, perfect for chilly evenings.

Ingredients

Scale
  • 2 Acorn Squash
  • 1 lb Ground Turkey
  • 1/2 cup Dried Cranberries
  • 1 cup Wild Rice
  • 1 Onion, diced
  • 1 Celery stalk, diced
  • 2 cloves Garlic, minced
  • 2 tbsp Olive Oil
  • 1 tsp Dried Thyme
  • 1 tsp Dried Sage
  • Salt and Pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the acorn squash by cutting in half and scooping out the seeds. Drizzle with olive oil and season with salt and pepper.
  3. Roast the squash halves cut side down on a baking sheet for 25-30 minutes until fork-tender.
  4. Cook the wild rice according to package instructions (approximately 45 minutes).
  5. Sauté diced onion and celery in a skillet with olive oil for 5 minutes.
  6. Brown the ground turkey in the skillet for 7-10 minutes, breaking it up as it cooks.
  7. Add minced garlic and herbs, cooking for an additional minute.
  8. Mix in the cooked wild rice and cranberries, seasoning with salt and pepper.
  9. Stuff the roasted squash with the turkey and rice mixture.
  10. Final bake for 10-15 minutes to heat through.
  11. Serve warm with a drizzle of olive oil on top.

Notes

Feel free to customize with additional vegetables or spices to create your perfect stuffed squash.

Nutrition

Keywords: stuffed acorn squash, fall recipe, savory squash, healthy dinner, comfort food

Find it online: https://cleanplatecravings.com/one-pan-stuffed-acorn-squash-30-minute-dinner/