As the leaves change color and the weather cools, comforting, nutritious meals become a fall favorite. Our Stuffed Squash with Quinoa, Ground Turkey, and Cranberries is a perfect seasonal dish that’s both hearty and healthy. It brings together the warmth and mild sweetness of roasted squash with the nutty texture of quinoa, the savory flavor of ground turkey, and the tart pop of cranberries. Not only is this dish delicious, but it’s also packed with nutrients to support your wellness through the colder seasons.
What Are the Benefits of Eating Stuffed Squash With Quinoa and Turkey?
This dish provides a range of health benefits thanks to its blend of wholesome ingredients. But it’s also important to know who should eat this, and how to balance it in a healthy diet.
Health Benefits
Squash is rich in vitamins A and C, which boost immune health, especially important during colder months. It also contains fiber that can help with digestion and make you feel full longer.
Quinoa is a complete protein and gluten-free grain that provides essential amino acids, iron, and magnesium. It supports energy levels and muscle function, making it a wonderful grain alternative for those avoiding wheat.
Ground turkey is lean and high in protein, offering a healthier alternative to red meat. It’s also a good source of B vitamins that support energy metabolism.
Cranberries, especially when unsweetened or lightly sweetened, add antioxidants and vitamin C. They support urinary tract health and add a refreshing tartness to savory dishes.
Precautions
While this dish offers many benefits, be cautious with ingredients if you have food sensitivities. Quinoa contains saponins, which some people with sensitivities may need to rinse thoroughly. Some packaged dried cranberries may include added sugars, so look for unsweetened varieties or moderate use. If you’re watching sodium, check the seasoning blend you use or opt for low-salt broth in cooking.
Stuffed Squash with Quinoa, Ground Turkey, and Cranberries Recipe
Ingredients
- 2 medium acorn or delicata squash, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup cooked quinoa
- ½ cup dried cranberries (unsweetened or reduced sugar)
- ¼ teaspoon ground cinnamon
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ¼ cup low-sodium chicken broth (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Brush the inside of each squash half with olive oil and place them cut side down on a baking sheet. Roast for about 25–30 minutes or until the squash is fork-tender.
- While the squash roasts, prepare the stuffing. In a large skillet over medium heat, sauté the chopped onion in olive oil for about 3 minutes until softened. Add garlic and stir for 30 seconds.
- Add the ground turkey to the skillet and cook until it’s fully browned, breaking it up with a spoon as it cooks—about 5–7 minutes. Drain any excess fat if needed.
- Stir in the cooked quinoa, dried cranberries, cinnamon, thyme, salt, and pepper. Mix well to combine and cook for another 2–3 minutes. Add chicken broth if needed for moisture.
- Once the squash is roasted, remove from oven and carefully turn them over. Spoon the quinoa and turkey mixture into each squash half, packing it gently until full.
- Return the stuffed squash to the oven and bake for another 10–15 minutes to heat through and blend flavors.
- Garnish with fresh parsley before serving, if desired.
Conclusion
This Stuffed Squash with Quinoa, Ground Turkey, and Cranberries is not just a feast for the eyes—it’s a balanced meal that is high in protein, fiber, and seasonal flavor. Perfect for holidays, weeknights, or meal prep, it’s a smart, delicious way to eat well during autumn and winter.
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