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Stuffed Acorn Squash

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A delicious fall dish featuring acorn squash stuffed with ground turkey, wild rice, and cranberries.

Ingredients

Scale
  • 2 Acorn Squash
  • 1 lb Ground Turkey
  • 1 ½ cups Cooked Wild Rice
  • ½ cup Dried Cranberries
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 1 tsp Sage, dried
  • Salt & Pepper, to taste
  • Olive Oil, for sautéing

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the acorn squashes in half, scoop out the seeds.
  3. Brush the insides with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet.
  4. Roast for about 25-30 minutes until fork-tender.
  5. Heat olive oil in a skillet and sauté the onion until soft.
  6. Add the garlic and sage, cooking until fragrant.
  7. Crumble in the ground turkey and cook until browned.
  8. Stir in the wild rice and cranberries, seasoning to taste.
  9. Stuff the squash halves with the turkey-rice mixture.
  10. Return to the oven and bake for an additional 15-20 minutes.

Notes

This dish can be made vegetarian by swapping turkey for mushrooms and spinach.

Nutrition

Keywords: stuffed acorn squash, fall recipes, vegetarian alternatives

Find it online: https://flavorsbyclara.com/minute-stuffed-acorn-squash-6-ingredient-meal/