Description

The ultimate fall dinner vessel? A golden-roasted acorn squash. These bowls are packed with a hearty mix of turkey, quinoa, earthy mushrooms, and crunchy pecans—plus a burst of sweetness from dried cherries or apples. It’s cozy, balanced, and beautifully seasonal.

Ingredients

Scale

For the Squash

2 acorn squash, halved and seeds removed

Olive oil, salt & pepper

For the Filling

1/2 lb ground turkey

1/2 cup cooked quinoa

1/2 cup mushrooms, chopped

1/4 cup chopped pecans

1/4 cup dried cherries or diced apples

1/2 small onion, diced

1 garlic clove, minced

1/2 tsp dried sage

Olive oil

Instructions

Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 30–35 minutes.

In a skillet, heat olive oil. Sauté onion, garlic, and mushrooms until soft.

Add ground turkey and cook until browned. Stir in sage, quinoa, pecans, and cherries/apples. Season to taste.

Flip squash halves cut-side up and stuff with the filling. Bake for an additional 10 minutes to warm through.

Serve hot, optionally garnished with fresh herbs or a drizzle of maple syrup.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 460 / Serving
Fat: 22 / Serving
Carbohydrates: 32 / Serving
Fiber: 7 / Serving
Protein: 28 / Serving