Description
Stuffed acorn squash is a delightful autumn dish that combines roasted squash with a savory filling, creating a comforting meal perfect for any occasion.
Ingredients
Scale
- 2 medium acorn squashes
- 1 lb ground turkey or sausage
- 1 cup cooked quinoa
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup shredded mozzarella or goat cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried sage
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish with nonstick spray.
- Halve the acorn squashes lengthwise and scoop out the seeds. Drizzle the insides with olive oil, and season with salt and pepper. Place them cut-side down in the baking dish and roast for about 25-30 minutes until tender.
- While they roast, heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant. Add ground turkey or sausage and cook until browned.
- Stir in cooked quinoa and fresh spinach; cook until spinach wilts. Season with salt, pepper, thyme, and sage. Mix in shredded cheese until melted.
- Remove the roasted squash from the oven and flip cut-side up. Stuff each half generously with the filling.
- Return to the oven for another 15-20 minutes until heated through and bubbly on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (about 250g)
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg