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Turkey & Cranberry Stuffed Acorn Squash | Nutrition Nuptials | Mandy Enright MS RDN RYT

Turkey & Cranberry Stuffed Acorn Squash

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour
Servings 4 servings

Ingredients

For the Squash:

  • 2 acorn squash See Notes
  • 2 TB extra virgin olive oil See Notes
  • Fresh ground pepper for seasoning

For the Filling:

  • 1 TB extra virgin olive oil
  • 2 shallots chopped
  • 1 tsp fresh ground pepper
  • 1 tsp dried ground rosemary
  • 1 cup mushrooms coarsely chopped
  • 3 cloves garlic finely minced
  • 1 pound ground turkey
  • 1/2 dried cranberries
  • 1 C seasoned breadcrumbs See Notes
  • 1/2 C grated asiago cheese plus extra for topping
  • 1 TB fresh chopped parsley

Instructions

  1. Preheat oven to 400ºF. Cut the top and bottom off of squash to create a flat surface, then cut squash in half to create to "bowls". Discard the seeds (See Notes). Pour 2 TB olive oil over the flesh of the squash and sprinkle with fresh ground pepper. Roast flesh side up for 40 minutes. Remove from oven and allow to cool once finished.
  2. While the squash is roasting, heat 1 TB olive oil on medium heat in large non-stick skillet. Cook shallots 3 minutes until translucent.
  3. Combine pepper, rosemary, mushrooms and cook for an additional 2 minutes. Add garlic and cook for 30 seconds, until fragrant.
  4. Add turkey to mixture and cook 5-6 minutes until no longer pink.
  5. Mix in the cranberries, breadcrumbs, and asiago until combine and the cheese has melted. Sprinkle in parsley and remove from heat.
  6. Place 1 C of filling into the acorn squash, plus extra to create a rounded top. Sprinkle asiago cheese on top and cook in 400ºF oven for additional 20 minutes. Enjoy!

Recipe Notes

This recipe makes 4 servings. If you are going to make 2 servings on another night, roast the second squash that night for optimal freshness.

For additional flavor, use an herb infused olive oil. You can make your own or use a pre-made version, such as the rosemary olive oil from Carter & Cavero.

In place of seasoned breadcrumbs, use cornbread crumbs. Use day old cornbread and break down into crumbles to obtain 1 C.

Squash seeds make a delicious snack! Once they are removed, drizzle with olive oil and coat with your favorite seasoning. Roast in 350ºF oven for 15-20 minutes.