This sheet pan dinner featuring stuffed squash is a delicious fall meal and easy to prepare. This recipe for acorn squash with a flavorful mixture of turkey, quinoa, and veggies, packs a punch of flavor and will leave you and your family full and satisfied. Let’s jump in!
Ingredients:
- 2 medium acorn squash, halved and seeded
- 1 lb ground turkey
- 1 cup cooked quinoa
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup shredded cheese (optional)
Instructions:
- Preheat the oven to 400°F.
- Brush the cut sides of the squash with 1 tbsp olive oil and place cut-side down on a large sheet pan. Bake for 20 minutes.
- While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
- Add the ground turkey and garlic to the skillet. Cook until the turkey is browned, breaking it up with a spatula as it cooks.
- Stir in the cooked quinoa, spinach, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts.
- Remove the squash from the oven and flip it over. Fill each squash half with the turkey and quinoa mixture.
- If using cheese, sprinkle it over the stuffed squash.
- Return the sheet pan to the oven and bake for an additional 15-20 minutes, until the squash is tender and the cheese is melted and bubbly.
- Serve hot, directly from the sheet pan for easy cleanup.
