Go Back
–+ servings
Turkey and Cranberry Stuffed Acorn Squash

Savor Turkey and Cranberry Stuffed Acorn Squash Delight

A delightful Turkey and Cranberry Stuffed Acorn Squash recipe that combines savory and sweet flavors, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 medium Acorn Squash Choose ones with a firm texture for the best flavor and roastability.
  • 2 tablespoons Olive Oil Use melted butter if you prefer a richer taste.
For the Filling
  • 1 pound Ground Turkey Opt for lean turkey for a healthier dish.
  • 1 cup Cranberry Sauce Homemade or store-bought works perfectly.
  • 1 cup Cooked Quinoa Can substitute with rice or couscous if desired.
  • 1 medium Diced Onion Shallots make a great substitute for a milder taste.
  • 2 stalks Celery Stalks You can replace it with bell peppers for a different twist.
  • 2 cloves Garlic Fresh cloves are recommended, but garlic powder can work in a pinch.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a more vibrant flavor.
  • 1 teaspoon Salt Essential for bringing out the flavors.
  • 1 teaspoon Pepper Experiment with spices like paprika for a unique kick.
For Topping
  • 1 cup Shredded Cheese Optional, try mozzarella or sharp cheddar for varied flavor.
  • 2 tablespoons Chopped Parsley For garnish, you can swap with cilantro for a bolder flavor.

Equipment

  • Oven
  • Baking Sheet
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the acorn squashes in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet and roast for 25–30 minutes.
  3. In a skillet over medium heat, add a splash of olive oil, sauté diced onion and celery for about 5 minutes. Add ground turkey and cook until fully browned, about 7–10 minutes.
  4. Once the turkey is cooked, add minced garlic, dried thyme, salt, and pepper to the skillet. Cook for an additional minute. Stir in cranberry sauce and cooked quinoa.
  5. Remove the roasted squash from the oven, flip them cut-side up, and fill with the turkey filling. Optionally sprinkle shredded cheese on top.
  6. Return the filled squashes to the oven and bake for an additional 15–20 minutes at 400°F (200°C) until the cheese is melted and bubbly.
  7. Remove from the oven, let cool for a few minutes, and finish with chopped parsley before serving.

Nutrition

Serving: 1squash halfCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 1800IUVitamin C: 12mgCalcium: 180mgIron: 3mg

Notes

This dish is packed with fresh, seasonal ingredients and is perfect for family gatherings or cozy weeknight dinners.

Tried this recipe?

Let us know how it was!