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Stuffed Acorn Squash with Ground Turkey, Apple, Cranberries, and Cheese Recipe

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This Gluten-Free Stuffed Acorn Squash recipe features tender roasted acorn squash filled with a savory mixture of lean ground turkey, apple, celery, and aromatic herbs. Enhanced with dried cranberries and melted mozzarella cheese, it combines sweet and savory flavors in a comforting, nutritious dish perfect for cozy dinners.

Ingredients

Squash

  • 3 small acorn squash (or 2 large)
  • Olive oil, for roasting and drizzling
  • ½ tsp kosher salt (half of the total 1 tsp), divided
  • ¼ tsp black pepper, divided

Filling

  • 1 Tbsp extra virgin olive oil
  • 1 lb lean ground turkey (99% fat free)
  • ½ yellow onion, finely chopped (about ½ cup)
  • 2 stalks celery, finely chopped
  • 1 small apple, chopped (or ½ large apple, about 1 cup chopped)
  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped
  • 1 Tbsp fresh thyme, chopped
  • ½ cup chicken broth (or chicken stock)
  • ¼ cup dried cranberries (or chopped dates)
  • ½ cup shredded mozzarella cheese (or parmesan cheese)
  • ½ tsp kosher salt (remaining half)
  • ¼ tsp black pepper (remaining half)

Instructions

  1. Prepare and Roast the Squash: Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper. Cut the acorn squash in half from tip to stem and scoop out the seeds with a spoon. Drizzle the squash flesh with some olive oil and sprinkle with half the kosher salt and all the black pepper. Place them cut side up on the baking sheet and roast in the preheated oven for 40 minutes to 1 hour or until fork-tender. Cooking time varies based on squash size.
  2. Cook the Aromatics: While the squash roasts, finely chop the onion, apple, and celery. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, apple, and celery and sauté until softened, about 5 minutes.
  3. Add Herbs and Garlic: Stir in the minced garlic, fresh thyme, and fresh rosemary, cooking for about 30 seconds until fragrant to enhance the flavor base.
  4. Brown the Ground Turkey: Add the ground turkey to the skillet along with the remaining kosher salt and black pepper. Use a wooden spoon to break up the meat and cook until fully browned and no longer pink, approximately 8-10 minutes.
  5. Simmer with Broth: Pour in the chicken broth and let the mixture simmer for 1-2 minutes, allowing the liquid to absorb and keep the filling moist.
  6. Mix in Cheese and Cranberries: Turn off the heat and stir in half of the shredded mozzarella cheese and dried cranberries. Mix until the cheese melts and everything is well combined.
  7. Stuff the Squash: Once the acorn squash halves are tender, remove them from the oven and fill each half generously with the turkey and apple stuffing. Top each stuffed squash with the remaining shredded cheese.
  8. Melt the Cheese: Return the stuffed squash to the oven and bake for about 5 minutes until the cheese melts thoroughly. For a golden brown cheese topping, broil for an additional 2-3 minutes while watching carefully.
  9. Optional Prep Ahead: To save time, chop the onion, apple, celery, herbs, and mince the garlic ahead of cooking. You can also roast the acorn squash in advance and assemble when ready to serve.

Notes

  • You can substitute dried cranberries with chopped dates for a different sweetness.
  • Parmesan cheese can be used instead of mozzarella for a sharper flavor.
  • Adjust salt to taste depending on dietary preferences.
  • If cooking for fewer servings, squash and filling quantities can be halved.
  • Broil topping carefully to avoid burning the cheese.
  • This recipe is naturally gluten-free and can fit into low-fat diets by using extra lean turkey and minimal cheese.

Find it online: http://bitezly.com/stuffed-acorn-squash-with-ground-turkey-apple-cranberries-and-cheese/