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stuffed acorn squash

Turkey & Cranberry Stuffed Acorn Squash

Stuffed acorn squash with turkey, cranberries, quinoa, and cheese is the perfect autumn meal, that is satisfying, delicious, and healthy!
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Acorn Squash, Cranberry, Stuffed Acorn Squash, Turkey
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Jaida


  • 2 medium acorn squash
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 lb lean ground turkey
  • ½ tsp salt, divided
  • ½ cup quinoa, rinsed
  • 1 cup water
  • ¼ cup dried cranberries
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh flat-leaf parsley, plus more for garnish
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • ¾ cup grated Parmesan cheese
  • ½ cup crumbled feta


  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with foil or parchment paper.
  • To prepare the squash, use a sharp chef’s knife to slice in half, vertically, from top to bottom. Use a large spoon to remove the seeds and stringy pieces.
  • Place the squash halves cut side up on the parchment-lined pan. Brush with 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
  • Cook the quinoa according to the package instructions. Standard cooking instructions are: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
  • Meanwhile, cook the turkey in a large skillet over medium-high heat, stirring and breaking up until browned. Drain grease, if any, and set aside to cool slightly.
  • Add the quinoa, cranberries, green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil, along with the Parmesan and feta cheese to the pan with the turkey. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
  • Once out of the oven, carefully turn the cooked squash halves over so the cut sides are facing up. Divide the turkey mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes.
  • Garnish with chopped parsley, and serve warm.


Recipe adapted from Cookie and Kate
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