Healthy Recipe: Quinoa and Turkey Stuffed Acorn Squash

Today Karen and I are running an 18 mile race in New Jersey. We’re not really racing it, but just wanted something fun for our 18 mile training run. I wanted something delicious for my run-eve meal, and with fall in full force, decided to try my hand at something new. I’ve seen a few versions of stuffed squash, so pulled a little something together with what I had on hand.

Quinoa and Turkey Stuffed Squash
Serves 4 as a meal, nutrition is per serving
Prep time: 10 minutes
Cook time: 25 minutes
Calories: 460 kCal
Fat: 14 g
Carbs: 78 g
Protein: 20 g

2 small winter squash (acorn or buttercup are best)
2/3 lb ground turkey
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1/4 cup onion, chopped
1 1/2 cups vegetable broth
1/2 cup tricolor quinoa
1/2 tbsp olive oil
6 tsp Pecorino Romano
4 tsp pure maple syrup
1 tsp ground sage
2 tsp cinnamon
1 tsp salt
1/2 tsp garlic
1/4 cup dried cranberries
1/4 cup dried cherries
1 small tart apple, peeled (Macintosh or Granny Smith) and diced

1) Heat oven to 350 degrees. Cut in half and clean out squash. Sprinkle with salt and microwave for 1 minute. When finished, put into oven for 10-15 minutes. Top should start to brown.
2) Heat broth in a small pot until boiling. Add quinoa and reduce heat. Simmer, and stir often.
3) In separate pan, heat oil, and add ground turkey. Stir until nearly cooked, then add vegetables, spices, apple and dried fruit. Continue to cook until vegetables are soft and turkey is completely cooked.
4) Take squash out of the oven. Score the squash.
5) Add cooked quinoa to turkey mixture. Then spoon mixture into squash. Sprinkle with pecorino, and drizzle with maple syrup.


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