Stuffed Acorn Squash
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Then add the fresh spinach and cook until wilted. Return the turkey to the pan and add the Parmesan cheese. Mix well.
  6. When squash is done baking, spoon the turkey mixture into the squash until filled. Place in the oven and bake for another 15 minutes.