Turkey and Quinoa Stuffed Acorn Squash with Cranberries and Pecans

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 stuffed squash halves)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 medium acorn squash, halved and seeded
• 2 1/2 tbsp olive oil, divided
• 1 tsp kosher salt, divided, plus more to taste
• 1/2 tsp black pepper, divided
• 1/2 cup dry quinoa + 1 cup low-sodium chicken broth
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans, toasted
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 2 tbsp chopped fresh parsley
• 1/2 tsp smoked paprika
• 1 tbsp unsalted butter (optional, for richness)
• 2 tbsp low-sodium chicken broth (to moisten filling, as needed)

Do This

• 1) Roast squash cut-side up at 400°F for 35–40 minutes until tender.
• 2) Simmer quinoa in broth (covered) 15 minutes; rest 5 minutes, then fluff.
• 3) Toast pecans in a dry skillet 3–5 minutes; set aside.
• 4) Sauté onion (and optional butter) 5 minutes; add garlic 30 seconds; brown turkey 6–8 minutes.
• 5) Stir in quinoa, cranberries, herbs, paprika, salt/pepper; add a splash of broth if dry.
• 6) Fill squash, sprinkle pecans, and bake 10 minutes; rest 5 minutes and serve.

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Why You’ll Love This Recipe

• Holiday flavor, weeknight friendly: Sweet roasted squash, savory turkey, and tart cranberries hit that festive note any time of year.
• All-in-one meal: Protein, whole grains, and vegetables baked together in a tidy package.
• Great for guests: Stuffed squash halves look impressive but are straightforward to make.
• Make-ahead capable: Prep the filling and roast the squash ahead, then bake to rewarm before serving.

Grocery List

• Produce: 2 medium acorn squash, 1 medium yellow onion, 2 cloves garlic, fresh sage, fresh thyme, fresh parsley
• Dairy: unsalted butter (optional)
• Pantry: quinoa, low-sodium chicken broth, dried cranberries, pecans, olive oil, kosher salt, black pepper, smoked paprika
• Meat: 1 lb ground turkey

Full Ingredients

For the Roasted Acorn Squash

• 2 medium acorn squash (about 2 1/2 to 3 lb total), halved lengthwise and seeded
• 1 1/2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Quinoa

• 1/2 cup dry quinoa, rinsed
• 1 cup low-sodium chicken broth (or water)
• 1/8 tsp kosher salt (optional, if using water)

For the Turkey, Cranberry & Herb Filling

• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 tbsp unsalted butter (optional, adds richness)
• 2 cloves garlic, minced
• 1 lb ground turkey (93% lean recommended)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1/2 tsp smoked paprika
• 1/3 cup dried cranberries
• 1 tsp chopped fresh sage (or 1/2 tsp dried sage)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tbsp chopped fresh parsley
• 2 tbsp low-sodium chicken broth, as needed (to moisten the filling)

For Finishing

• 1/3 cup pecans, chopped
• Extra chopped parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the squash

Arrange a rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper (or foil for easy cleanup).

Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides and the cavity lightly with 1 1/2 tbsp olive oil, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Step 2: Roast until tender and caramelized

Place squash halves cut-side up on the prepared baking sheet. Roast for 35–40 minutes, until the flesh is very tender when pierced with a fork and the edges are lightly caramelized.

Keep the oven on after roasting; you’ll use it to finish baking the stuffed squash.

Step 3: Cook the quinoa

While the squash roasts, cook the quinoa. In a small saucepan, combine 1/2 cup quinoa and 1 cup chicken broth (and 1/8 tsp salt only if using water). Bring to a boil over medium-high heat.

Reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand (covered) for 5 minutes. Fluff with a fork and set aside.

Step 4: Toast the pecans

Add 1/3 cup chopped pecans to a dry skillet over medium heat. Toast, stirring often, for 3–5 minutes, until fragrant and lightly browned.

Transfer immediately to a plate (pecans can burn quickly if left in the hot pan).

Step 5: Cook the turkey and build the savory filling

In a large skillet over medium heat, warm 1 tbsp olive oil. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. If using, add 1 tbsp butter and let it melt.

Add the minced garlic and cook for 30 seconds, just until fragrant. Add the ground turkey and cook for 6–8 minutes, breaking it up with a spoon, until fully cooked and no longer pink.

Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Stir in the cooked quinoa, 1/3 cup dried cranberries, sage, thyme, and parsley. If the mixture looks a bit dry, stir in up to 2 tbsp chicken broth to moisten.

Taste and adjust salt and pepper as needed. (This is your chance to make it pop.)

Step 6: Stuff the squash

When the squash is tender, remove it from the oven. Use a spoon to gently press down the center of each squash half to create a little more room for filling (don’t break through the skin).

Divide the turkey-quinoa mixture evenly among the squash halves, mounding it slightly.

Step 7: Bake to warm through and finish with pecans

Sprinkle the toasted pecans over the filling. Return the stuffed squash to the oven and bake at 400°F for 10 minutes, until everything is hot and the tops are lightly toasted.

Let rest for 5 minutes before serving. Finish with extra chopped parsley if you like.

Pro Tips

• Cut-side up roasting = better texture: Roasting the squash cut-side up helps moisture evaporate so the filling doesn’t get watery.
• Rinse quinoa: A quick rinse in a fine-mesh strainer removes bitterness and keeps the flavor clean.
• Moisture control: Add broth a teaspoon at a time if the filling seems dry; you want it cohesive, not soupy.
• Even cooking: Choose squash that are similar in size so the halves roast at the same pace.
• Toast nuts separately: Skillet-toasting gives the pecans deeper flavor than toasting on the stuffed squash alone.

Variations

• Apple-forward holiday vibe: Add 1/2 cup peeled, small-diced apple with the onion and sauté until just tender (about 4 minutes).
• Vegetarian option: Swap turkey for 2 cups cooked chickpeas (lightly mashed) or 12 oz chopped mushrooms sautéed until browned; use vegetable broth.
• Extra savory and cheesy: Sprinkle each half with 1 tbsp grated Parmesan during the final 10-minute bake.

Storage & Make-Ahead

Refrigerate: Store cooled stuffed squash in an airtight container for up to 4 days.

Reheat: Warm on a baking sheet at 350°F for 18–22 minutes (until hot throughout). Cover loosely with foil if the top browns too quickly.

Make-ahead: Cook the quinoa and prepare the turkey filling up to 2 days ahead. Roast the squash up to 1 day ahead. Assemble, top with pecans, and bake at 400°F for 12–15 minutes to heat through.

Freezing: The filling freezes well for up to 3 months. Thaw overnight in the fridge, then warm in a skillet with a splash of broth before stuffing freshly roasted squash.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 33 g protein, 46 g carbs, 24 g fat, 8 g fiber, 14 g sugar, 620 mg sodium.