Description
This dish is the perfect blend of hearty and healthy—sweet roasted squash filled with savory turkey, nutty wild rice, and warm fall herbs. It’s comfort food with a clean twist, ideal for weeknights, meal prep, or impressing guests with something seasonally beautiful.
Ingredients
2 acorn squashes, halved and seeded
1 Tbsp olive oil
Salt & pepper to taste
Stuffing:
1 lb lean ground turkey
1 cup cooked wild rice
1 small onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 apple, diced (optional for sweetness)
1 tsp thyme
½ tsp sage
Salt & pepper to taste
¼ cup dried cranberries or chopped pecans (optional)
Instructions
Preheat oven to 400°F. Brush squash halves with olive oil, season, and roast cut-side down for 25–30 mins until tender.
In a skillet, sauté onion, celery, and garlic. Add turkey and cook until browned.
Stir in cooked wild rice, herbs, apple (if using), and cranberries or nuts. Cook 3–5 mins to blend flavors.
Flip squash cut-side up, fill with turkey mixture. Return to oven 10 mins to heat through.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
Nutrition
- Calories: 350
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 28g