Fall is here people and I have been eating squash almost daily for the past week or two. I guess you could say I’m fully embracing fall. The flavors in this recipe for Grain-Free Cranberry Herb Stuffed Acorn Squash are so fall, so savory and so darn delightful. After whipping this recipe up, I turned to my dog (Maiya), who was the only living thing in my apartment at the time, and said “danggggggg boo boo, that’s good!” She took a nibble and thought so too 😉
If there is one tip that I can give you for this recipe it’s… USE FRESH HERBS. The fresh thyme and sage were a total game changer in the flavor of the grain-free stuffing. If you ever buy fresh herbs at the grocery store and can’t use them in time, pop them in the freezer for future use. They maintain wayyyyy more flavor than dehydrated herbs and store for a longggg time in your freezer. I love keeping a stash of thyme, basil, mint and sage at all times!
Another thing to mention about these lil squashes… they are absolutely perfect for impressing a dinner guest (without too much work) and they are also amazing for your next meal prep. Store them in the fridge and just zap them in the microwave to get the cheese all melty again before enjoying!
Ok, enough time spent raving about this tasty grain-free dinner. Check out the recipe below!
Close up of Cranberry Herb Stuffed Acorn Squash Forkful of Stuffed Acorn Squash
This grain-free stuffed acorn squash is savory and protein-packed for the perfect dinner recipe that will impress your guests without exhausting your energy!
- 2 acorn squashes
- 3 Tbsp olive oil
- 1 cup chopped red onion
- 1 Tbsp minced garlic
- 2 tsp fresh thyme
- 1 tsp fresh sage
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb ground turkey
- 2 cups chopped kale
- 1/3 cup dried cranberries
- 1/2 cup shredded parmesan cheese
Preheat your oven to 400 degrees.
Prep the acorn squashes by cutting them in half, removing the seeds, placing them on a baking sheet, using 2 Tbsp of the olive oil to coat them and seasoning them with a dash of salt & pepper.
Put the prepped squashes in the oven for 45-60 minutes, until the tops are golden brown and the flesh is soft.
While the squashes bake, sauté the chopped onion with the last tablespoon of olive oil, minced garlic, thyme, sage, salt and pepper.
Once the chopped onion is fragrant and translucent, add the ground turkey to the pan and cook through over medium heat.
Once the ground turkey is cooked through, add the kale and dried cranberries to the pan and cook the kale down until it is tender.
When the squashes are fully cooked, add 1/4 of the turkey mixture into each of the four squash halves, then sprinkle each with 2 tablespoons of parmesan.
Place the stuffed, cheesy squashes back into the 400 degree oven for 5-7 minutes, until the cheese is melted.
449 cals ~ 21g fat ~ 37g carb ~ 28g protein
If you whip up this acorn squash recipe, remember to share your creation on social media and tag @fitfeedbyreed 🙂 It is so fun seeing you all bring these recipes to life!