Ever since I had stuffed acorn squash at Sunflower Cafe in Atlanta, I had been wanting to re-create it at home. The original version I had was stuffed with garlicky kale, beans, walnuts, rice, and cranberries. I switched it up and created a squash stuffing with what I had already at home.
Did you know: Acorn squash is an excellent source of vitamin C!
Turkey Stuffed Acorn Squash
- 2 medium acorn squash, cut in half and seeds scooped out
- olive oil
- salt and pepper
- 1 lb. ground turkey
- 4 cloves garlic, minced
- 1 tsp. thyme
- 2 tsp. oregano
- 2 tsp. basil
- 1 tsp. crushed red pepper
- 12 oz. fresh spinach or frozen spinach if you do not have fresh (or you could use any leafy green)
- 1/3 cup chopped pecans
- 1/3 cup dried cranberries
- butter for topping
- Preheat the oven to 400 F. First, you will have to prepare the squash. Slice them in half, scoop out the seeds, then I like to slice off the bottoms so that they sit flat in the baking dish.
- Drizzle olive oil over the squash and add a pinch of salt and pepper. Bake the squash for 45 minutes (up to 1 hour until the skin is soft enough that you would eat it).
- Meanwhile, cook your ground turkey in a saute pan with the seasonings and olive oil.
- Add the spinach to the turkey cooking, and wilt down, or cook into the turkey mixture for about 7 more minutes.
- Add the pecans and cranberries, and continue to cook on medium for 5 more minutes. Set aside.
- When the squash is done, fill it with the turkey filling and add any leftover filling to the sides of the baking dish. Top everything with pats of butter (or a butter substitute of your choice–I use a light whipped butter).
- Bake 10 more minutes, and remove from the oven.
Some wonder if you can eat the skin. Well, you can! As long as you cook it long enough so that it softens. I love the colors of the yellow, greens, and reds–it looks so festive for fall!