Protein-packed Acorn Squash (Perfect For Fall!)
Acorn squash is at its peak in the fall, serving as a delightful edible bowl for savory and nutritious dishes. This recipe is packed with protein and high in fiber and antioxidants from the squash, making it a top choice for any meal. While many acorn squash recipes focus on sugar, I love showcasing the savory side of this versatile vegetable. My stuffed acorn squash combines its natural sweetness with aromatic herbs, garlic, and a touch of Parmigiano, alongside a hearty mixture of flavorful ground turkey and robust cremini mushrooms for a deliciously comforting meal perfect for weeknight dinners or seasonal gatherings. Bonus: cremini mushrooms are among the more nutritious varieties, rich in essential nutrients like B vitamins, selenium, potassium, and antioxidants, which support hormone health and help to reduce inflammation.
INGREDIENTS
2 medium to large acorn squash, washed and patted dry-look for a firm texture and a heavy feel for its size to ensure it's fully ripe and ready to eat.
All natural cooking spray (propellant-free) I use Chosen Foods Avocado Cooking Spray
1 lb. organic ground turkey
8 ounces cremini mushrooms, rinsed and finely chopped
½ medium yellow onion, diced small (about 1 ½ cups)
1 small apple, cored and diced small (about 1 cup) Pink Lady/Cripps or Granny Smith work well
3 garlic cloves, finely minced
1 tbsp chopped fresh sage (or 1 tsp dried sage -fresher is always better!
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 tbsp fresh rosemary leaves, minced (or 1 tsp dried rosemary, crushed)
½ – ¾ tsp Kosher salt of Redmond’s Sea Salt
¼ tsp black pepper
1 (5-ounce) bag baby spinach
⅓ cup unsweetened dried cherries (bing variety work) or unsweetened dried cranberries
¼ cup toasted, chopped pecans - toast in pan or add them in raw
¼ cup shredded Parmigiano Reggiano cheese + more for sprinkling on top
INSTRUCTIONS
Preheat the oven to 425℉. Spray a rimmed baking sheet with cooking spray and set aside. Cut each squash in half crosswise (not through the stem) then trim both ends of each squash just enough so that each halve will sit up like a bowl. Use a spoon to scoop out the seeds and stringy insides.
Spray the cut sides of each squash with cooking spray, then sprinkle with salt. Place each squash half cut side down on the baking sheet. Bake for 20 minutes or until tender. When the squash is done, remove it from the oven and reduce the oven temperature to 375℉.
While the squash is baking, place a large skillet over medium-high heat. I always use non-stick and non-toxic Greenpan. When the skillet is hot, mist it with cooking spray then add the ground turkey, mushrooms, onions, and apples. Use a spatula to break up the pork and cook for 9-10 minutes or until the pork is cooked through and the onions are soft.
Add the garlic, sage, thyme, rosemary, salt, and pepper to the mixture. Stir and cook for an additional 30 seconds or until the garlic is fragrant.
Stir the spinach into the meat mixture and reduce the heat to medium. Continue cooking for 2-3 minutes or until the spinach is wilted, stirring occasionally.
Remove from the heat and stir in the dried cherries, pecans, and ¼ cup Parmigiano cheese. Taste and season with additional salt if needed.
Scoop the mixture into the baked squash halves, pressing the filling into them and then mounding the halves as needed to use up all of the filling. Sprinkle each squash half with a little more Parmigiano.
Bake the stuffed squash for 8-10 minutes or until the cheese is melted. Remove from the oven and serve.
Leftovers may be stored in an airtight container in the refrigerator for up to 4 days.
Buon appetito!