Featured Recipe: Moroccan Turkey Stuffed Acorn Squash

I’m reveling in all things fall these days.  I have my mums planted, pumpkins on the porch (and have challenged my BF to a pumpkin carving contest – update on the winner to follow), I’m wrapped up in a cozy sweater, and I’m in the kitchen cooking up a warm fall recipe.  Squash is in season so I pretty much bought all the acorn squash at the grocery store and cooked up this yummy little stuffed squash.  The mixture is easy, flavorful, and using the squash as a bowl adds an element of sophistication – if you want to impress your friends/family.

squash 4.jpg


1lbs ground turkey

1 onion, chopped

4 cloves garlic, minced or pressed

1 tsp cumin

1 tsp cinnamon

1 tsp kosher salt

1/4 parsley

1 cup cooked quinoa or brown rice

1 Tbsp EVOO

squash 3 .jpg


Pre-heat oven to 400 degrees. Prep baking sheet with foil.

Cut squash in half length-wise and remove seeds.  Place cut-side down on baking sheet and cook in oven for 35-40 mins.

In a large skillet, heat 1 tbsp EVOO.  Once hot, add onion and cook until soft (about 4 mins). Add garlic and cook about 30 seconds until fragrant.  Add turkey and spices and brown (about 5-7 mins).  Stir in rice or quinoa.

Remove from heat.  With a spoon, scoop  flesh from acorn squash leaving a 1/4″ border. Fold flesh from squash and parsley into mixture.  Fill squash “bowls” with turkey and rice mixture.

  • This can be a complete meal on its own or if you’re looking for a good side, I always like a big salad with lots of greens, chick peas, red pepper, red onion, and carrots topped with a lemony vinaigrette (lemon juice, EVOO, coriander, ginger, and cumin).

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