Though I miss summer’s wonderful assortment of berries, I am overjoyed at the wide selection of squash available in my grocery store’s produce section now that Fall has arrived. On my most recent trip, I stocked up on acorn squash, mostly because they’re just so adorable, and figured I’d work out what to do with them once I got them home.
Although I found several recipes for stuffed acorn squash in an internet search, I wasn’t in love with any of them so I decided to create my own. Since the result was surprisingly delicious, I whipped out the camera and took a few pictures before I let my family eat so that I could share the recipe with you.
For complete transparency purposes, I should disclose that my 13-year old son was NOT a fan (protesting on the grounds that there was spinach, brown rice, and he suspected other healthy foods hiding in it since it was all mixed together) and my 8-year old daughter loved the stuffing but did not love the squash. The rest of us thought this was one of our best dinners in awhile.
Even if my teen son protests, I will definitely be making this again. Not only did I think it tasted amazing, but they’re also so pretty! I can’t say that about a lot of the dishes I make so the visual appeal alone makes this one of my new favorite dishes. Throw in the fact that it’s pretty easy to make and it’s basically my ideal recipe.
- 4 acorn squash halved and seeded
- 1/2 lb ground turkey
- 1-2 T olive oil
- salt and pepper
- 1 small yellow onion diced
- 1/2 lb mushrooms diced
- 1 cup cooked brown rice
- 10 oz frozen spinach thawed and drained
- 1 Tbs fresh thyme
- 1/4 cup vegetable or chicken broth
- grated Parmesan
- 2-3 cloves garlic minced (optional)
- 1/2 bell pepper diced (optional)
Preheat oven to 400°.
Brush each acorn squash half with 1 tsp olive oil and season with salt and pepper. Place cut side down on cookie sheet.
Bake squash at 400° for 30 minutes.
While squash is baking, brown ground turkey in a skillet. Drain fat and then add onion and mushrooms. If desired, also add minced garlic and diced bell pepper. Sauté until onion is translucent. Add rice, spinach, thyme, and broth. Mix well.
Remove squash from oven. Divide stuffing between squash halves. Sprinkle each squash half with grated parmesan.
Roast at 400°F for 15-20 minutes until golden.
I happened to have fresh thyme on hand, but you can substitute 3/4 tsp ground thyme for the 1 Tbs fresh thyme. Also, I used ground turkey but I think sausage would work just as well. If you try it that way, please come back and let me know what you think of it!