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Acorn Squash stuffed with Turkey and Quinoa

October 16, 2010

To continue my Autumn squash-mania, tonight I made Stuffed Acorn Squash. I had some leftover ground turkey in the freezer and a box of quinoa, so this recipe came together rather quickly. In fact, the only ingredient I had to buy at the supermarket was the squash!

  • 1 Acorn Squash
  • 1 Tbsp Dark Brown Sugar
  • 1 1/2 lb Ground Turkey
  • 4 Tbsp Butter, melted
  • 1/2 Yellow Onion, chopped
  • 1 Clove Garlic, minced
  • 1 Cup Cooked Quinoa (instructions below)
  • 1/4 Cup Frozen Peas
  • 1/4 Cup Golden Raisins
  • 1 Tbsp Red Wine
  • 1/2 tsp Nutmeg
  • 1 Tbsp Fresh Sage, minced
  • 1 tsp Curry Powder
  • 1 tsp Red Chili Powder
  • 1 1/2 tsp Salt
  • Shaved Parmesan Cheese

Heat oven to 350 degrees. Half the squash and scoop out seeds. Place halves in baking dish and brush each half with 1 Tbsp of the melted butter. Sprinkle with brown sugar, some salt, curry powder, and red chili powder (eyeball it depending on personal taste). Bake for 50 minutes, until tender.

Combine 1/2 cup dry quinoa with 1 cup of water in saucepan. Cook over medium heat until boiling. Reduce to simmer until all water has absorbed. Remove from heat and set aside until needed.

Heat large skillet over medium heat. Add 3 Tbsp butter and let melt. Add the onion and garlic and saute until tender, about 2 minutes. Add ground turkey to skillet and cook, stirring to break up chunks, until all meat is cooked through. Add in frozen peas and cook until thawed. Add wine, raisins, quinoa and spices to the skillet and cook, stirring, until everything is warmed, about 8 minutes.

Once squash is tender, remove from oven and fill with turkey mixture. Top with shaved parmesan. Eat up!

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