We stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. —Cindy Romberg, Mississauga, Ontario
Turkey-Stuffed Acorn Squash
Turkey-Stuffed Acorn Squash
Prep Time
10 min
Cook Time
55 min
Yield
4 servings
Ingredients
- 2 medium acorn squash (about 1-1/2 pounds each)
- 1 small onion, finely chopped
- 2 cups cubed cooked turkey
- 2 cups cooked stuffing
- 1/2 cup whole-berry cranberry sauce
- 1/3 cup white wine or chicken broth
- 1/2 teaspoon salt
Directions
- Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes.
- Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stuffing, cranberry sauce and wine.
- Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, until heated through and squash is easily pierced with a fork, 25-30 minutes longer.
Nutrition Facts
1 stuffed acorn squash half: 502 calories, 12g fat (3g saturated fat), 71mg cholesterol, 875mg sodium, 73g carbohydrate (20g sugars, 9g fiber), 27g protein.
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