Fall Food - Stuffed Acorn Squash

If I had to pick my favorite season for veggies, it would be Fall. Root vegetables are my absolute favorite; between the expansive variety of ways you cook them and the beautiful seasonal colors, they pretty much take over my weekly menu. This recipe is by far one of my favorites right now. A coworker introduced me to the idea and since then I have tested many different versions and made my husband a huge fan (not an easy feat for a meat and potatoes man). I hope you enjoy!

4 Acorn Squash, washed and halved
½ Large Yellow Onion
1 Zucchini, washed and cubed
1 Squash, washed and cubed
2 Medium Carrots, washed and cubed
2 Garlic Cloves, minced
1 Pound Ground Lean Organic Turkey
1 Box Near East Rosemary & Olive Oil Quinoa Rice Blend
1 ½ Cup Reduced Sodium Chicken Stock
1/4 cup dried cranberries
1/8 cup grated parmesan
Salt, Pepper, Rubbing Sage, Garlic Salt, Rosemary

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside. Wash and dry acorn squash, cut of top, bottom and half. Scoop out insides and coat with a thin layer of EVOO and coarse sea salt. Place whole side down on cookie sheet and roast for 40-45 minutes or until tender.

While the squash cooks, start on the “stuffing”. Add EVOO to a large skillet (will need one with a lid) and heat to low-medium heat. Add in cubed onion, zuchnni and squash and cook for five minutes before adding ground turkey and minced garlic. Continue cooking until turkey is browned. Then add 1 cup of chicken stock, quinoa season packet, quinoa mix, sage, salt, pepper, rosemary and garlic salt; stir together then cover and cook for 15 minutes. At this point, I usually add the remaining chicken stock and then cook until quinoa is at desired tenderness. Once you reach this point, stir in cranberries and taste to determine if any additional seasoning is needed.

Once squash is tender, remove from oven and flip so that skin side is down. Fill center with “stuffing” and sprinkle cheese over the top. Then cook for another five minutes or until cheese is melted.

I hope you enjoy this as much as we do. I love that you can change the “stuffing” to reflect a southwester flair or Greek flair depending on your mood. This also reheats so well for days to come!

1 comment:

  1. Hopping over from Mingle Monday- I was in need of something to make tonight and have acorn squash to be eaten! Thanks for the inspiration!!


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