Stuffed Acorn Squash with Ground Turkey

Ingredients

• 2 tablespoons olive oil (divided, plus more for brushing squash)
• 3 small acorn squash
• 1 1/2 teaspoons kosher salt (divided, plus more for seasoning)
• 1 1/4 teaspoon black pepper (divided, plus more for seasoning)
• 1/4 teaspoon chili powder (plus more for sprinkling)
• 1/2 teaspoon cinnamon (plus more for sprinkling)
• 1 tablespoon maple syrup
• 1 cup quinoa (rinsed and drained)
• 1 pound ground turkey
• 1/2 cup onion (minced)
• 1 clove garlic (minced)
• 1 cup carrots (1/8-inch dice)
• 1 cup celery (minced)
• 1/2 cup bell pepper (minced)
• 3/4 cup apple (or honeycrisp apples, unpeeled, 1/4-inch dice)
• 3 cups spinach
• 1/4 teaspoon garlic powder
• lemon zest
• 2 teaspoons parsley (minced, plus more for garnish)
• 2 teaspoons chives (thinly sliced, plus more for garnish)
• 1/2 teaspoon rosemary (chopped)
• 1/2 teaspoon thyme (chopped)
• 1/4 cup dried cranberries (chopped)

Instructions

1. 1

   --- Roasted Acorn Squash ---

2. 2

   Preheat oven to 425°F. Line a sheet pan with foil and lightly oil.

3. 3

   Prepare acorn squash by cutting off a small amount of the bottom to create a flat surface, and then cut a small portion of the stem off to create another flat surface.

4. 4

   Cut the squash in half width-wise through the center, scoop out the seeds. Repeat with the other squash. Place them on the sheet pan

5. 5

   Lightly brush olive oil on the outside and inside of the squash halves.

6. 6

   Sprinkle lightly with salt, pepper, chili powder, cinnamon, and a light drizzle of maple syrup on the inside cavity and rim. Roast for 30 minutes, or until the flesh is fork-tender. Meanwhile, make the filling as the squash roasts.

7. 7

   Remove from the oven and allow to cool slightly.

8. 8

   --- Turkey Stuffing ---

9. 9

   Cook 1 cup of quinoa in 2 cups of water, bringing the liquid to a boil then reducing heat to low to simmer, cover and cook until light and fluffy, about 15 to 20 minutes.

10. 10

    In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until no longer pink, breaking it into small pieces, about 6 minutes.

11. 11

    Season the meat with ½ teaspoon salt and ½ teaspoon pepper. Transfer to a large bowl.

12. 12

    Add 1 tablespoon of olive oil to the same pan over medium heat. Add the onions, garlic, carrots, and celery, cook for 6 minutes until the vegetables are tender.

13. 13

    Add the bell pepper and cook for 2 minutes. Add the apples and cook for 3 minutes. Add the spinach and cook until wilted, about 3 minutes, then add to a large bowl.

14. 14

    Add 2 cups of the cooked quinoa, ½ teaspoon cinnamon, ¼ teaspoon chili powder, garlic powder, lemon zest, 2 teaspoons parsley, 2 teaspoons chives, ½ teaspoon rosemary, ½ teaspoon thyme, and ¼ cup cranberries to a large bowl. Stir to combine.

15. 15

    Season with 1 teaspoon salt and ¾ teaspoon black pepper, stir to combine and season more as needed. Return mixture to the large pan to reheat if needed.

16. 16

    Scoop about ½ cup of the turkey stuffing into each acorn squash.

17. 17

    Garnish with more parsley, chives, and pecans, serve warm.