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Ingredients
- 2 medium-large acorn squash
- 1/2 lb ground turkey
- 3 tbsp olive oil
- 1/2 large yellow onion - diced
- 8 oz Crimini mushrooms - chopped
- 1/2 tsp thyme
- 1/4 tsp garlic powder
- 1 apple -cored and diced
- 1/4 cup dried cranberries
- 2 cups fresh spinach - chopped
- 3 tbsp Parmesan cheese (optional)
- salt + pepper to taste
Ingredients
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Instructions
- Preheat oven to 400 degrees F.
- Using a sharp knife, cut each end of the acorn squash (removing as little as possible) to create a flat surface. Then, slice the squash in half and scoop out the seeds using a spoon. Repeat with the other squash. Brush the halves with olive oil and sprinkle with salt and pepper. Roast in the oven for 50-60 minutes until the squash is tender.
- While squash is baking, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until meat is cooked through. Sprinkle with salt and pepper. Remove from pan.
- Add another tbsp of olive oil to the skillet and add the chopped onions and mushrooms. Season with thyme, garlic powder, and salt. After 3-4 minutes, add the apple and dried cranberries and sauté another 2 minutes.
- Then add the fresh spinach and cook until wilted. Return the turkey to the pan and add the Parmesan cheese. Mix well.
- When squash is done baking, spoon the turkey mixture into the squash until filled. Place in the oven and bake for another 15 minutes.
Delish! Was unsure with first bite but the more I ate, the better it got. My 11-month old grandson loved it and he can be picky about solid foods. Leftovers were even better. Very filling as well.
Made this and my family loved it! My 3 year old ate an entire half and asked for more.
Love hearing this, Abigail! 🙂
So delicious – whole family loved it! Only changes I made was to sub turkey sausage for the ground turkey (personal preference), and then I topped the stuffed squashes with a little bit of shredded parm. I will definitely be making this one again 🙂
Sounds so good, Jennifer! Love hearing that your whole family enjoyed this!
I do not eat mushrooms AT ALL! anyone have a suggestion for a substitute in this recipe?
Hi Kelly! Zucchini or chickpeas would be good options in terms of texture/flavor. ?