By: Sarah Lohm, Dietetic Intern
My favorite recipes are the ones that don’t demand a long ingredient list or multiple grocery stops. This Loaded Acorn Squash is a perfect example — built entirely from a quick Trader Joe’s trip and easy to recreate with similar ingredients from any store. Packed with quinoa, seasonal veggies, and a pomegranate seed “pop!”, it is the perfect addition to any winter evening!
Loaded Acorn Squash
Ingredients
- 2 acorn squash halved
- 1 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1 18 oz container Trader Joe's Holiday Vegetable Hash (see alternatives below)
- 1 lb ground turkey I used 90/10
- 1 cup quinoa prepared according to packaging
- 1 cup low-sodium chicken broth
- 1 cup kale chopped
- 3 oz goat cheese crumbled
- 1/4 cup Trader Joe's Green Goddess Dressing
- 5.3 oz container pomegranate seeds
- 1 tsp dried thyme
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
Instructions
- Preheat the oven to 400°F. Slice the squash in half lengthwise, scoop out the seeds, and drizzle the flesh with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, depending on size, until fork-tender.
- Cook the quinoa according to the packaging. Set aside.
- In a separate deep skillet, heat 1 tbsp of olive oil and brown turkey with minced garlic until fully browned, about 8-9 minutes.
- Once the turkey is browned, stir in the Holiday Vegetable Hash. Pour in 1 cup of chicken broth to help soften the vegetables. Simmer until most of the liquid is absorbed and the veggies are tender.
- Once the veggies are tender, add the cooked quinoa, kale, goat cheese, pomegranate seeds, dressing, and seasonings. Stir gently until everything is warmed through and well combined.
- Once the acorn squash is tender, remove from the oven. Spoon the quinoa filling into the roasted acorn squash halves and serve immediately.
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Trader Joe’s is one of my favorite places to shop when I want a meal that feels cozy and intentional without spending hours in the kitchen. They offer so many smart shortcuts — from prepped veggies to flavorful dressings — that help speed up the cooking process while still making your dish taste homemade. This Loaded Acorn Squash highlights some of those time-saving staples, but the best part? You can easily recreate every piece of it using similar ingredients from any grocery store.
Let’s Talk Ingredients
Acorn Squash: TJ’s always has great seasonal squash, but any acorn squash from any grocery store works perfectly. Feel free to swap in delicata or butternut if that’s what you have on hand.
Vegetable Hash: This was my first time using the Trader Joe’s Holiday Vegetable Hash. I was heading out of town mid-week and doing my best to avoid buying too much food that I would soon have to toss… this was a true shortcut hero! At just ~ $4.00, all the chopping done for you, and amazing flavor, this hash was a true superstar of the recipe!
No Trader Joe’s nearby? That’s okay!
While I do believe there is a time and place for pre-packaged vegetables, I normally opt for a homemade medley. Create a simple copycat version using diced red onion, celery, sweet potato, butternut squash, and a little thyme, rosemary, and sage. The goal would be to accumulate about 2 – 2.5 cups of this mixture!
Protein: I went with Trader Joe’s ground turkey, but you can use ground chicken, beef, plant-based crumbles, or skip the meat and add extra veggies or beans!
Quinoa: Any quinoa works — even a microwave-ready pouch if you’re in a hurry. You could also opt for rice or couscous.
Green Goddess Dressing: I love the Trader Joe’s Green Goddess Dressing because the ingredients are so simple — it’s herb-forward, bright, creamy without being heavy, and adds a fresh lift to the warm filling. It’s one of those small additions that instantly makes the dish taste more complex than it is.
You can easily emulate the same effect by using: A quick homemade mix of lemon juice + olive oil + chopped herbs (parsley, basil, etc.) + a spoonful of Greek yogurt or tahini + a pinch of garlic
Chicken Broth: If you do not have chicken broth on hand, no worries! You could easily use water, or omit altogether. I used the broth in an effort to speed up the cooking process, but it is not necessarily needed!
Kale: The pre-chopped kale from Trader Joe’s is incredibly convenient. But you can easily use: Spinach, a handful of spring mix added at the end, or any green on hand; all will wilt into the mixture and boost the nutrition!
Goat Cheese: If you prefer another cheese, try feta, shaved parm, or a dairy-free soft cheese alternative!
Pomegranate Seeds: TJ’s fresh arils are a quick, no-mess way to add texture and brightness, but any of these will work too: dried cranberries, diced apples, toasted nuts (walnuts or pecans); they add that same pop of sweetness and crunch.
Let’s Get Started
STEP ONE:
Preheat the oven to 400°F. Slice the acorn squash in half, drizzle with olive oil, season with salt + pepper, and roast for 30–40 minutes until fork-tender.
STEP TWO:
Cook quinoa according to package directions and set aside. In a deep skillet, sauté the garlic and brown the ground turkey until fully cooked. Add the Trader Joe’s Holiday Vegetable Hash (or your homemade version). Pour in chicken broth to help soften and cook down the veggies.
STEP THREE:
Stir in the cooked quinoa, kale, Green Goddess dressing, goat cheese, and pomegranate seeds. Mix until warmed through and combined.
STEP FOUR:
Scoop the mixture into each roasted squash half and serve warm.
I CAN’T WAIT TO SEE YOU TRY IT!
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