stuffed acorn squash

Dec 26

Dec 26 stuffed acorn squash

As you all know, the Man Friend isn't a vegetable eater. I mean, he will eat vegetables. Sometimes. If they're chopped into toddler-sized mini bites and cooked until there's zero crunch whatsoever. However, he's recently discovered that he doesn't mind carrots, spinach, an occasional bite of kale, and, surprisingly enough, squashes of the winter variety, like spaghetti, butternut, and acorn. He still refuses yellow squash, though. *shrugs*

I recently purchased an acorn squash, which I usually bake. He proceeds to slather it with butter, salt, and pepper, essentially removing any health benefits from it. However, I threw together a quick and easy recipe for stuffed acorn squash that even my sweet, picky Man Friend enjoyed. It was like a little pre-Christmas miracle or something.

prep time: 20 minutes | cook time: 35-45 minutes

experience level: easy-peasy

two medium acorn squashes
1 pound lean ground turkey (preferably 97/3)
1 1/2 cups cooked quinoa
1 tbsp extra virgin olive oil
2 medium leeks, white and light green parts only
4 cloves garlic, minced
1/2 to 1 cup low sodium chicken broth
4 cups spinach, packed and chopped
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes
1 tsp dried basil
1 tsp Italian seasoning
1/4 panko crumbs
3 tbsp grated Parmesan cheese (powdery stuff)

Preheat oven to 350 degrees Fahrenheit / 177 degrees Celsius. Line a baking sheet with foil or parchment paper and mist with nonstick cooking spray. Carefully half the acorn squash length-wise, being careful not to chop off your fingers near the stem. On each half, slice a thin layer of the exterior skin off to create a flat surface for the squash to balance flat when placed on cut-side up. Scoop out the seeds and guts (agggh!) and place the squash cut-side down onto the prepared baking sheet. Cook for 30-40 minutes, until the squash is softened.

While the squash cooks, brown the ground turkey in a large skillet. Drain of any excess oil and set aside. For the leeks, trim off the roots and the dark green portion. I also recommend that you follow the instructions in this helpful video on making sure you remove all of the dirt. No one wants to eat sand for dinner, unless they're at a beach (and maybe not even then). Slice the leeks in half lengthwise, and cut into very thin half moons.

Heat the same skillet you used to cook the ground turkey (wiped clean of any excess grease). When the pan is ready, add the olive oil to warm it up. When it's ready, throw in the leeks and cook them until they start to soften, about 4-5 minutes. Add the garlic. Cook for about a minute or until fragrant. Stir in the chopped spinach, cooked quinoa, salt, peppers, basil, and Italian seasoning. Cook for a few minutes, then add 1/2 cup of the chicken broth. When the mixture is warm and starting to simmer, stir in the ground turkey. Add just enough of the remaining chicken broth to the mixture so that all the ingredients stick together easily (like how sand sticks together when you build sandcastles).

At this point, the filling and the acorn squash should be ready. Prep the topping in a small bowl by mixing the panko crumbs and parmesan cheese.

Crank the oven up to broil. Carefully, flip the cooked squash over so that the "bowl side" is facing up. Scoop the filling mixture into each of the halves, creating a slight mound of excess filling on top. Sprinkle each half with the cheesy-panko mixture and return to the oven. Broil for 3-5 minutes, until the tops begin to brown and get crunchy.

Serve with a salad, sautéed kale, or steamed green beans. Enjoy your healthy, veggie-filled, Man Friend approved dinner!