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Turkey Stuffed Acorn Squash

Roast halved acorn squash at 400°F until tender.Cook turkey with onion, celery, apple, cranberries, and thyme.Stuff the squash, top with the turkey mixture, and bake for 15 minutes.
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Prep Time 15 minutes
Course Dinner, Main Course
Cuisine American

Ingredients
  

  • 1 large acorn squash or 2 small acorn squashes halved
  • 1 lb ground turkey
  • 1/2 large yellow onion or 1 small onion chopped
  • 1 celery stalk chopped
  • 1/4 cup dried cranberries
  • 1/2 apple peeled and chopped
  • 1/2 teaspoon dried thyme
  • 1 tablespoon plain breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 cup chicken stock
  • 1/4 teaspoon garlic salt
  • 3 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Carefully trim a thin slice from the top and bottom of the acorn squash so it has stable, flat surfaces. Cut the squash in half vertically.
  • Scoop out and discard the seeds and stringy pulp.
  • Brush the squash halves with olive oil. Season with garlic salt and black pepper.
  • Place the squash cut-side up on a baking sheet and roast for 50–60 minutes, or until the flesh is tender when pierced with a fork.
  • While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and season with salt and pepper. Cook until browned and cooked through, breaking it apart as it cooks. Transfer the turkey to a plate.
  • Add another tablespoon of olive oil to the skillet. Add the chopped onion and thyme and cook for about 5 minutes, until the onion becomes translucent.
  • Add the celery, chopped apple, and dried cranberries. Cook for 3–4 minutes, stirring occasionally.
  • Return the cooked turkey to the skillet. Add the chicken stock and season with additional salt and pepper as needed. Simmer for about 3 minutes.
  • Stir in the breadcrumbs and Parmesan cheese until the mixture is well combined. Taste and adjust the seasoning.
  • Spoon the turkey mixture evenly into the roasted squash halves.
  • Return the stuffed squash to the oven and bake for 15 minutes, until the filling is hot and the Parmesan is lightly golden.

Notes

For a heartier meal, serve the stuffed squash with a simple green salad or roasted vegetables. You can also replace the apple with pear or use chopped dried cherries instead of cranberries.
If using two smaller squash, divide the filling evenly among all four halves.