Turkey Stuffed Acorn Squash
1 hr 45 minServes 2
Roasted acorn squash halves filled with seasoned ground turkey, vegetables, dried fruit, and breadcrumbs.
| prepPreheat oven to 400°F / 200°C | ||||||
| 1 large acorn squash, halved | Cut squash in half, scoop seeds, brush with oil & garlic salt | Roast squash 400°F / 200°C, 50–60 min | Fill squash halves with turkey mixture | Bake 400°F / 200°C, 15 min | ||
| 3 tablespoons olive oil (divided: 1 for squash, 1 for turkey, 1 for vegetables) | ||||||
| 1/4 teaspoon garlic salt | ||||||
| 450 g ground turkey | Cook turkey until done, season with salt & pepper | Return turkey, add stock, salt & pepper, simmer 3 min | Stir in breadcrumbs & cheese, check seasoning | |||
| Salt and pepper to taste | ||||||
| 1/2 large yellow onion, chopped | Remove turkey; sauté onion & thyme until translucent, 5 min | Add celery, apple & cranberries, cook 3–4 min | ||||
| 1/2 teaspoon dried thyme | ||||||
| 1 celery stalk, chopped | ||||||
| 1/2 apple, peeled and chopped | ||||||
| 30 g dried cranberries | ||||||
| 120 ml chicken stock | ||||||
| 1 tablespoon plain bread crumbs | ||||||
| 25 g grated Parmesan cheese | ||||||
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