Moroccan Stuffed Acorn Squash

Well it’s somehow November, which I’m in denial about, but the good news is that it’s finally time to share squash recipes! I actually buy winter squash out of season occasionally (yep, I’m a bad food blogger…) because sometimes I crave it even in the middle of the summer. But, I’ve managed to resist posting any recipes until now, since I figured it would be best to wait until other people were pining for squash too!

Stuffed acorn squash is one of my favorites because you can combine your veggies, protein, and starch all into one cute portable package. I really enjoyed this Moroccan inspired version because I liked the way the spiced ground turkey and sweet squash and golden raisins complemented each other. And the quinoa and spinach pack a nutritional punch, which is much needed after you’ve spent several weeks indulging on various cakes and scones!

Moroccan Stuffed Acorn Squash
Printable Recipe

5 acorn squash, cut in half lengthwise with seeds and pulp removed
1 1/2 cups quinoa
3 cups low sodium chicken stock
1 red onion, chopped
1 pound ground turkey
2 cloves garlic, minced
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup golden raisins
Juice of one lemon
1 teaspoon salt

Preheat oven to 375˚F. Place squash cut side down on two large cookie sheet sprayed with nonstick cooking spray. Bake at 375˚F for 35 to 40 minutes or until tender.

Meanwhile, place quinoa and chicken stock in a stockpot over high heat and bring to a boil. Reduce heat to low and simmer 10 to 15 minutes or until all water is absorbed and quinoa is tender.

Place onion and ground turkey in a large nonstick skillet and use a spoon to break up ground turkey. Heat over medium high heat for 8 to 10 minutes or until turkey is browned and cooked through and onions are tender. Add garlic, turmeric, ginger, cinnamon, cayenne pepper, and nutmeg and cook one additional minute, stirring frequently. Add spinach and stir until well combined.

Stir cooked quinoa, sausage mixture, raisins, lemon juice, and salt in a large bowl. Pile quinoa and sausage mixture evenly into cooked squash. Makes 10 servings.

Nutrition: 343 calories, 6.1g fat, 6.6g fiber, 17.4g protein per serving
Cost: $1.54 per serving

28 Responses to Moroccan Stuffed Acorn Squash

  1. I always feel a bit bad about buying winter squash out of season but then I came across a source that said that it’s actually grown year round! We’ve just come to associate it with fall and that’s why it’s so much more readily available then.

    Well, you know my obsession with winter squash knows no bounds and this recipe looks fantastic! That is some awesome filling!

  2. Thanks for the great idea Kerstin. This one looks like a keeper! Just this week, I enjoyed a tasty b’stilla dish from a moroccan friend. Now I know a way I can recreate some of those flavors in a more time and health friendly way!

  3. Stuffed squash (especially acorn) is one of my most favorite dinners. You can totally mix up the grains, proteins & seasonings and come up with a completely different meal each time. Beautiful work :)

  4. I have a couple of these recipes saved and I’m currently trying to decide which to do. Yours looks amazing!! And, of course, I love that it involves quinoa and ginger :) :)

  5. If you’re bad, I must be horribly evil. I eat pumpkin and winter squash all year round! Nothing wrong with that, it is a superfood after all :)

    This looks wonderful, so many of my favorite flavors. I think I made some similar stuffed peppers once, I’ll have to dig that one up!

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