Turkey and Herb Stuffed Acorn Squash
This cozy dinner for four epitomizes the flavors and feeling of winter.
Yield: serves 4
- 2 acorn squash, halved lengthwise with seeds removed
- 1 lb. ground turkey
- 3 cloves garlic, minced
- 1 small onion, minced
- 16 oz. baby spinach
- 3 celery stalks, chopped
- 1/4 cup raisins
- 1 tsp. parsley, chopped
- 1 tsp. thyme, chopped
- 1/2 tsp. basil, chopped
- 1/4 tsp. red pepper flakes
- 2+ tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1 Tbsp. unsalted butter or coconut oil
- 2 Tbsp. balsamic vinegar
Preheat oven to 450 degrees F and adjust rack to middle position. While it warms, brush the squash lightly with olive oil and dust with nutmeg. Place squash, cut-side up, on a baking sheet. Roast for 25 minutes.
Meanwhile, heat 1 Tbsp. oil in a large saute pan over medium heat. Brown the ground turkey. Add the diced onion, garlic, and celery, stirring frequently for 5-7 minutes until soft.
Stir in herbs, spices, and raisins. Add spinach and wilt 2-3 minutes. Add in butter or coconut oil and combine over medium heat.
Spoon filling into acorn squash and roast for 20 minutes. Drizzle with balsamic vinegar and serve.
Photos by Kacy Meinecke