Description
Learn how to make delicious Turkey Stuffed Acorn Squash Boats with this easy recipe. Perfect for a healthy and satisfying meal!
Ingredients
- 1 medium acorn squash
- 1 tablespoon olive oil (15 ml)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (454 g) ground beef (450 grams)
- 1 teaspoon (5 ml) dried thyme (5 grams)
- 1 teaspoon (5 ml) ground cinnamon (5 grams)
- Salt, to taste
- Black pepper, to taste
- 1/2 cup (120 ml) cooked quinoa (85 grams)
- 1/4 cup (60 ml) dried cranberries (35 grams)
- 1/4 cup (60 ml) chopped fresh parsley (15 grams)
- 1/4 cup (60 ml) chopped almonds (30 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with olive oil.
- Place the squash halves cut side down on a baking sheet.
- Roast the squash in the oven for 25-30 minutes until tender.
- Meanwhile, heat the remaining olive oil in a skillet over medium heat.
- Add the chopped onion to the skillet and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the ground turkey to the skillet and cook until browned.
- Season the turkey with dried thyme, ground cinnamon, salt, and black pepper.
- Stir in the cooked quinoa, dried cranberries, fresh parsley, and chopped walnuts.
- Remove the squash from the oven and turn the halves cut side up.
- Fill each squash half with the turkey mixture, packing it firmly.
- Return the stuffed squash to the oven and bake for another 10-15 minutes.
- Remove from the oven and let cool slightly before serving.
Notes
- For added flavor, consider using a combination of ground beef and ground turkey in the filling.
- Season the inside of the acorn squash with salt and pepper before roasting for enhanced taste.
- For a cheesy touch, sprinkle grated Parmesan cheese on top of the stuffed squash before baking.