Description

This stuffed baked acorn squash recipe transforms a humble winter vegetable into a cozy, nutritious centerpiece. Filled with quinoa, turkey, cranberries, and pecans, it delivers the perfect sweet and savory balance for family dinners or festive holiday spreads.

Ingredients

Scale

2 medium acorn squashes, halved and seeds removed
1 tablespoon olive oil, for brushing
Pinch of salt and freshly ground pepper
1 cup cooked tri-color quinoa
1/2 pound ground turkey or Italian sausage, cooked and crumbled
1 small onion, finely diced
2 cloves garlic, minced
1 small Honeycrisp apple, diced
1/2 cup dried cranberries
1/4 cup toasted pecans, chopped
1 teaspoon dried sage
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1/4 cup vegetable or chicken broth

Instructions

Preheat oven to 400°F (200°C). Halve and deseed acorn squashes. Brush with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet.
Roast for 30-35 minutes until fork-tender and caramelized at the edges.
Meanwhile, cook ground turkey in a skillet until browned. Add onion and garlic, cooking until translucent.
Stir in apple, cranberries, pecans, sage, cinnamon, quinoa, and broth. Season with salt and pepper to taste.
Flip squash halves cut-side up and fill generously with stuffing.
Return to oven for 10-12 minutes until tops are lightly golden.
Let rest 3-4 minutes before serving warm.

Notes

Choose acorn squashes that feel heavy for their size and have smooth, blemish-free skin. Roasting cut-side down ensures even cooking and caramelized flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 380
Sugar: 12g
Sodium: 320mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 9g
Protein: 18g
Cholesterol: 55mg

Keywords: stuffed acorn squash, baked acorn squash, fall recipes, healthy dinner, quinoa stuffing