Acorn Squash with Turkey, Cranberry and Rice Stuffing.
Roasted acorn squash filled with ground turkey, cranberry and rice stuffing. A perfect fall side dish with sage and fennel seasoning.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Servings: 4
Ingredients
4acorn squash
2tbspoil
1poundground turkey
3clovesgarlic, minced
1 1/2tspsalt
1/2tsppepper
1 1/2tspground sage
1tspfennel seeds
2stalkscelery, diced
1smallred onion, diced
1 1/4cupsrice
2cupschicken broth
3/4cupdried cranberries
3/4cupchopped walnuts
Instructions
Preheat oven to 400F.
Cut acorn squashes in half lengthwise. Remove all the seeds and stringy insides in the centre of the squash.
Place the squash halves on a baking dish, cut side up, and cook in the oven for 1 hour, or until cooked through and soft.
While the squash is in the oven, prepare the stuffing, by browning the ground turkey in a skillet with the oil over medium heat. Use a spatula or wooden spoon to break the turkey into little chunks while it cooks.
After the ground turkey has been cooking for a few minutes, stir in the garlic, salt, pepper, sage and fennel seeds. Cook for a few more minutes.
Add the diced onion and celery and stir. Cook for about 3-5 more minutes, stirring often.
Stir in the rice and chicken broth. Bring to a boil, lower heat to a simmer, and cover with a lid. Cook until the rice is soft and absorbed all the broth. If needed, add some extra broth and cook a little longer.
Turn off the heat and stir in the dried cranberries and walnuts.
Once the squash has finished cooking and been removed from the oven, spoon some of the stuffing into the hollowed out part of the acorn squash.