Ingredients
Scale
- 2 medium acorn squashes
- 2 tablespoons olive oil
- 1 pound ground turkey (or beef/lamb)
- 1 cup cooked quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ cup chicken broth (or vegetable broth)
- ½ cup chopped spinach
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds.
- Brush the insides with olive oil and season with salt and pepper.
- Place the acorn squashes cut side down on a baking sheet and roast for about 25-30 minutes until tender.
- In a mixing bowl, combine ground turkey, cooked quinoa, diced onion, minced garlic, dried thyme, dried sage, chicken broth, and chopped spinach; mix well.
- Flip the roasted squashes over and fill each half generously with the stuffing mixture.
- Return stuffed squashes to the oven and bake for another 15-20 minutes until heated through and golden.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg