Roasted acorn squash with turkey quinoa stuffing recipe is a meal all in one edible bowl! Each serving is filled with healthy lean protein, vegetables, and fruit.
Do you ever wonder how in the world are you supposed to cook acorn squash? I feel that way when I reach the lonely forgotten collection of winter squash and gourds at the grocery store. They just seem to serve better as food inspired decorations instead of edible ingredients. Boy was I so wrong!
I’ve become a pro at breaking down butternut squash for soups and macaroni and cheese, but acorn squash was a new one for me to tackle. I wanted to create a healthy satisfying meal all in one. Being inspired by autumn and the holidays, I decided to make a recipe for roasted acorn squash with turkey quinoa stuffing. I can tell you now this won’t be the last time I make these, yum!
I confess! I could eat a whole pot of this turkey quinoa stuffing all by itself. It’s a tasty concoction of grains, vegetables, and fruit. I didn’t mean to add so many ingredients, but as I was recipe testing the list got a little longer. I asked myself what the stuffing was missing or needed and went for it. You are going to swoon over the results, I promise.
To create these edible acorn squash cups, I made some simple knife cuts. A small amount on both ends of the squash was cut to form a base, and then split in half the create two portions. Super simple! There are some seeds so make sure to scoop the inside nice a clean before roasting. I chose smaller sized squash that I thought would work for a single portion to hold about a 1/2 cup of stuffing.
I have this insatiable need to make squash even sweeter than it already is. That’s why these acorn squash are drizzled with maple syrup, cinnamon, and spicy savory seasonings. As they roast, the flesh softens and becomes perfectly scoopable with each spoonful.
A good stuffing has a base of aromatics like carrots, onions, celery and bell pepper. Sauteed Honeycrisp apples (Fuji can be substituted) and dried cranberries add a hint of sweetness. Spinach boosts the nutrition in each bite, plus the protein-packed quinoa and lean ground turkey. Fresh lemon zest, chives, and parsley brighten up the stuffing. Crunch fan? Pecans are the icing on the cake and make this stuffing even more addicting.
These roasted acorn squash cups are Thanksgiving served up in one adorable edible bowl. A wonderful starter, appetizer or dinner meal, you can’t go wrong. I like to serve generous amounts of stuffing for each portion. A light, healthy and wholesome dish ready to devour in under an hour. I’d love to hear about your experience cooking with acorn squash!
Is the skin on the acorn squash edible?
Yes! It absolutely is. Once you’re done roasting the flesh is tender, and the skin becomes soft and palatable. The skin is pretty thin, so once you cook the acorn squash go ahead and take a bite. With that being said, since you are already oiling the inside and outside of the squash, you can also season the skin with some salt and pepper as well. Don’t forget to save your seeds, you can roast them and eat them as a crunchy snack or topping later!