Tender roasted acorn squash halves are filled with a savory mixture of ground turkey, quinoa, vegetables, and herbs, creating a flavorful and satisfying meal. This recipe is a great way to enjoy the flavors of fall while staying healthy and satisfied.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 1 lb ground turkey
- 1 cup cooked quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- Grated parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-40 minutes, or until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper, sautéing until softened.
- Add ground turkey to the skillet, breaking up with a spoon and cooking until no longer pink.
- Stir in cooked quinoa, thyme, rosemary, salt, and pepper, cooking for another 2-3 minutes.
- Remove squash from the oven and flip over. Fill each squash half with the turkey mixture, pressing down lightly to pack it in.
- Sprinkle with parmesan cheese if desired and return to the oven to bake for an additional 10-15 minutes.
- Garnish with chopped parsley before serving.
- Enjoy your Turkey Stuffed Acorn Squash while hot!
