Stuffed Acorn Squash

Fall is in full motion here in Georgia. The trees are starting to turn slight hues of yellow and branches of red are shooting out. The air is staying cooler, and drizzly, rainy days just make you want to curl up in front of the fire with a cup of tea. And, the grocery stores and markets are filling up with some delicious food…squash!

Honestly I have never had much experience with squash until the beginning of this year. I wasn’t sure how to prepare it, what you do with it once it was cooked, or what it really tasted like. Well I have since broken that streak and absolutely love squash, and am trying all kinds of varieties now!

My most recent squash experiment…stuffed acorn squash! And boy, was it good! It’s a super simple recipe, so give it a whirl and see what you think for yourself!

Ingredients (makes 4 servings)

2 medium acorn squashes

½ cup of water

1 lb ground turkey

2 tsp cooking oil

1 onion, chopped

2 cloves garlic, minced

1 tsp basil

1 tsp sage

1 tsp garlic powder

2 tsp paprika

2 tsp black pepper

2 Tbsp whole wheat flour

¾ cup of milk

1 cup of shredded cheese (we used cheddar)

Garlic powder, black pepper to taste

Directions

1.     Preheat the oven to 375 degrees

2.     Cut your acorn squashes in half, scoop out all of the seeds and place face down in a baking dish. Pour water into the dish, and cook for 40-50 minutes until the squash is tender.

3.     While the squash is cooking, heat your cooking oil over medium high heat. Add your chopped onions and sautee until they become translucent.

4.     Add your minced garlic and sautee for one minute or until fragrant.

5.     Cook your ground turkey until browned and cooking all the way through, adding your pepper, garlic powder, sage, paprika and basil.

6.     When your turkey has finished cooking, lower heat to medium low, and add your flour. Stir until incorporated on the turkey, then add your milk.

7.     Stir mixture until it is all combined and thickened.

8.     Remove your squash and turn upright. Fill each cavity with the turkey mixture, then top with ¼ cup of cheese each.

9.     Bake for 20 minutes, until cheese is beginning to brown.

10. Remove and enjoy this yummy fall entrée!

This is a recipe that you can absolutely make your own. You could use ground buffalo instead of turkey, or stuff it with vegetables and quinoa. Try your own favorites in there and give it a go!

What’s your favorite thing to stuff squash with?