Fall Food: Stuffed Squash

I have almost a dozen squash to figure out what to do with! I spent the day yesterday scouring the internet for just the right recipe. I couldn’t find what I was looking for, so I made up my own. As my friend Julie would say…I “scratched” it up! And the finished product was…

Lean Turkey & Quinoa Stuffed Squash with Apples and Cranberries


3-4 squash (depending on size and variety) – cut in halves

1 T. olive oil

salt & pepper to taste

1.25 lbs extra lean ground turkey breast

1 C. quinoa

1 C. broth + 1 C. water

1 t. olive oil

1/2 onion – diced

2 stalks celery – diced

1 apple

1/3 C. dried cranberries

1/2 t. sage

1/2 t. pepper

1.   Preheat oven to 400 degrees & prepare squash halves for baking: brush with olive oil, season with salt and pepper. Bake for 50-60 minutes.

2.   Cook quinoa in broth and water per package instructions (apx. 15 minutes)

3.   In 1 t. olive oil, cook onion and celery until tender, apx. 5 minutes. Add ground turkey and cook until browned.  Add diced apple and cranberries, cook for an additional 2-3 minutes, season with sage, and ground pepper and salt to taste. Add cooked quinoa to the pan and toss together.


4.   Heat oven to 350 degrees. Stuff the squash halves with turkey, quinoa mixture and return to oven until heated through 15-20 minutes.

Done & Delicious!

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