Turkey Stuffed Acorn Squash

5 from 4 votes

This turkey stuffed acorn squash is a sweet and savory blend of fall flavors that is filling and nutritious. It only takes 30 minutes to prepare and is gluten and dairy-free.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Megan Olson

Ingredients

2 small Acorn Squash
1 tablespoon Extra Virgin Olive Oil
1 lb Turkey Sausage
1 Apple diced with skin on
⅔ cup White Onion diced
½ cup Celery diced
2 cloves Garlic minced
1 tablespoon Rosemary dried
¼ cup Dried Cranberries Low Sugar
2 tablespoons Pecans chopped
Salt and Pepper to taste
Parsley for garnish

US Customary - Metric

Instructions

Preheat over to 425 F. Prepare a baking sheet with parchment paper. Slice the acorn squash in half, scoop out the seeds leaving a dip or bowl in the center for the filling. Spray with cooking spray and sprinkle with salt and pepper. Place flesh side down on the baking sheet and roast 30 minutes.
Heat a large skillet over medium heat. Add the extra virgin olive oil, onions, celery and garlic. Cook 3-4 minutes then add the sausage. Break it up with a wooden spoon while it cooks.
Add the sliced apple with seasonings. Cook another 3-4 minutes until the apples soften.
Remove the squash from the oven once it is cooked. Add the sausage filling to each squash, dividing it evenly among each one. Top with cranberries, pecans and garnish with sliced parsley before serving.

Notes

Place a silicone mat under your cutting board and use a large chef’s knife to cut the acorn squash in half.
The squash is cooked when it becomes fork-tender, meaning you can push a fork through the skin with minimal effort.
Don’t freeze leftover acorn squash, or it will turn too mushy.
Store leftovers in the refrigerator in an airtight container up to 3 days. Reheat leftovers in the oven at 350 F for 8-10 minutes or in the microwave.

Nutrition