FALLing into Midterms with Acorn Squash…

As the weather starts getting a little cooler, I find myself craving squash, warmth, and of course anything pumpkin. To make midterms a little easier, I made turkey and quinoa stuffed acorn squash to carry me through the week! See the recipe below.

You will need:

  • 1 acorn squash
  • 1 T olive oil
  • salt and pepper to taste
  • Cooking spray
  • 1 T minced garlic
  • 1/4 cup diced white onion
  • 1/2 cup sliced mushrooms
  • 1/2 lb ground turkey
  • 1/2 cup sliced cherry tomatoes
  • 1 cup of cooked quinoa
  • 2 cups kale (or any dark leafy green)
  • 1 T shredded cheese (I chose spicy mozzarella)
  1. Cut the acorn squash in half, and brush each side with olive oil. Season lightly with salt and pepper.
  2. Bake at 400 degree F for 40 minutes to an hour, or until a fork can easily pierce the squash.
  3. While this is baking, brown the garlic and onion in a pan sprayed with cooking oil.
  4. Add the mushrooms and ground turkey and continue to brown.
  5. Pour in the cooked quinoa when the turkey is completely browned.
  6. Lastly, turn off the heat and stir in the kale.
  7. When removing the squash from the oven, add the filling to the middle of each half. Sprinkle with cheese.
  8. Bake at 400 degree F for another 20 minutes, or until cheese is melted.
  9. Enjoy!

*Depending on how big your acorn squash is, you may have leftover filling which is great by itself or even to top a salad!

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