Stuffed Acorn Squash

Stuffed Acorn Squash

Acorn Squash is a fall favorite in our household. They’re always a fun and colorful side dish, but I like to bump them up in status every once in awhile and feature them as the “Main Attraction”. Why not stuff them with all kinds of goodies? I’ve been experimenting the last few weeks on different combinations and finally settled on this one. Try my recipe and see how you like it. You can always play around with your own ideas and see what happens. I’d love to hear all about it.


Stuffed Acorn Squash
serves 4

2 whole acorn squash
2 cups cooked quinoa
4 cups chicken or veggie stock
1 bay leaf
1 lb ground turkey breast
1 cup diced red onion
3 cloves minced garlic
1 tsp fennel seeds
½ tsp dried oregano
½ tsp dried basil
1 tsp fresh ground black pepper
1 tsp sea salt
1 cup diced red bell pepper
1 cup chopped mushrooms
2-3 cups fresh chopped spinach
Olive oil for greasing pans.

Preheat oven to 350. Slice both acorn squash in half so that you have 4 halves to stuff. Scrape out seeds and inner mush. Grease baking sheet with a little olive oil and place squash face down. Pop in oven for 30 minutes. Flip the squash face up after 30 minutes of baking, then bake for another 20-30 minutes until a fork can pierce through the soft cooked squash. In the meantime, prepare quinoa as per directions on package–I use 4 cups of stock to 2 cups of quinoa. Note the instructions on package-it usually cooks in 10-15 minutes. You may add a dash of olive oil and bay leaf in the stock. As the quinoa cooks, grab a large skillet, add about a teaspoon of olive oil and heat on medium high. After about a minute throw in the ground turkey breast, red onion and garlic. As the turkey browns, add fennel seeds, oregano, basil, pepper, & salt. Continue to brown and break up any clumps of turkey. Add red bell peppers and mushrooms, continue to sautee until done. Turn off the heat. Add the cooked quinoa and the raw chopped spinach. Fold together. Spinach will wilt with the heat of the mixture and will retain it’s vibrant color. Spoon mixture into cooked acorn squash halves and serve.

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