Turkey Cranberry Stuffed Acorn Squash
Nutrition Information
  • Serves: 4 servings
  • Serving Size: ½ stuffed acorn squash
  • Calories: 330
  • Fat: 6 g
  • Carbohydrates: 40 g
  • Sodium: 300 mg
  • Fiber: 6 g
  • Protein: 35 g
  • Cholesterol: 50 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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This is a truly simply and nutritious take on classic comfort food! I am confident both you and your family will love it.
Ingredients
  • 2 small acorn squash, halved, seeds removed
  • 2 teaspoons extra virgin olive oil, divided
  • Salt and pepper
  • ½ large yellow onion, chopped
  • 2 celery stalks, chopped
  • 4 Bella mushrooms, stems removed, chopped
  • 1 pound 93% lean ground turkey
  • ½ apple, chopped
  • 1 teaspoon concentrated chicken stock
  • ¼ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ tablespoon fresh sage leaves, chopped
  • ¼ cup unsweetened dried cranberries
  • 1 tablespoon Italian seasoned bread crumbs
  • 3 tablespoons grated parmesan cheese
Instructions
  1. Preheat oven to 375o F. Lightly brush acorn squash with olive oil and sprinkle with salt and pepper. Roast for 1 hour.
  2. Meanwhile, heat 1 teaspoon olive oil in non-stick skillet over medium-high heat. Sauté onions, celery, and mushrooms until onions are translucent, about 5 minutes. Remove from skillet and set aside.
  3. Return skillet to stove to heat 1 teaspoon olive oil over medium-high heat. Add ground turkey. Stirring, often, sauté turkey for 3 minutes, or until slightly browned. Add apple, concentrated chicken stock, garlic salt, black pepper, thyme and sage. Sauté just until turkey is cooked through, 3-5 more minutes. Reduce to low heat.
  4. Add sautéed onion mixture and dried cranberries to skillet. Stir to combine. Stir in breadcrumbs and parmesan cheese. Once cheese is melted, portion turkey stuffing into each roasted acorn squash. Enjoy!
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