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–+ servings

Loaded Acorn Squash

Embrace the cozy months with our Stuffed Acorn Squash - loaded with a nourishing blend of ground turkey, quinoa, seasonal vegetables, and goat cheese. It's the perfect hearty dinner for a fireside night!
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Carbohydrates 50g
Protein 23.2g
Fat 12g
Saturated Fat 4g
Sodium 204mg
Fiber 10g
Sugar 9.5g
Calories 391
Servings 6

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.
Keyword acorn squash, autumn, fall, Pomegranate, quinoa, squash, winter
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