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Dinner recipe · from the recipe book

Turkey, Quinoa and Cranberry Stuffed Acorn Squash

Tender roasted acorn squash halves filled with savory thyme-scented turkey, fluffy quinoa, kale and sweet-tart cranberries under a crisp Parmesan top.

Turkey, Quinoa and Cranberry Stuffed Acorn Squash

Ingredients

  • 5¾ cups cubes800 gSquash, winter, acorn, raw2 squash, halved and seeded
  • 1¼ lb560 gGround turkey, 93% lean
  • ⅔ cup120 gQuinoa, dryrinsed
  • 1 cup240 gLow-sodium chicken broth
  • ¼ cup40 gCranberries, dried, sweetenedroughly chopped
  • 4¾ cups chopped100 gKalestemmed and chopped
  • 2¼ cups sliced150 gWhite mushroomschopped
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • ⅓ cup grated30 gGrated Parmesan
  • 1 tbsp15 gOlive oil
  • 2 tsp2 gDried thyme
  • ¼ tsp0.5 gGround cinnamon
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the oven to 400°F (200°C). Brush the cut sides of the squash with a little of the olive oil, sprinkle with a pinch of the salt and pepper, and roast cut side down on a lined sheet pan for 35 to 40 minutes, until tender when pierced.
  2. Meanwhile, bring the quinoa and chicken broth to a boil in a small pot, cover, and simmer on low for 15 minutes; rest 5 minutes covered, then fluff.
  3. Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Cook the onion and mushrooms for 5 minutes until softened and browned.
  4. Add the ground turkey, garlic, thyme, cinnamon and remaining salt and pepper. Cook, breaking up the meat, until no longer pink and it reaches 165°F (74°C), about 8 minutes.
  5. Stir in the kale until wilted, then fold in the quinoa and cranberries.
  6. Turn the squash halves cut side up, pile the filling into them, and sprinkle with the Parmesan.
  7. Bake 12 to 15 minutes, until the filling is hot and the cheese is golden. Serve warm.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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