Stuffed Acorn Squash

Ingredients

• 2 small acorn squash, cut in half
• 4 tablespoons olive oil, divided
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb ground turkey
• 1 apple, chopped
• 1 tablespoon fresh sage, minced
• 1 teaspoon fresh thyme
• 1/3 cup dried cranberries
• 1/2 cup chopped pecans
• 1/3 cup Panko breadcrumbs
• 1/3 cup parmesan cheese, freshly grated
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. Preheat oven to 400°F.
2. First, prepare the squash:
3. Cut squash in half from stem to tip. Scoop out seeds and stringy flesh from center and discard. Slice or shave a small section from the back of the squash half so it will sit flat.
4. Place squash flesh-side up on a baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Place in oven for 30 minutes.
5. While squash bakes, prepare the filling:
6. In a skillet over medium-high heat, heat the remaining olive oil. Add onion and cook 2-3 minutes. Add garlic and cook until fragrant, about 30 seconds, then add in turkey, season with salt and pepper, and cook until cooked through.
7. Add apples, sage, and thyme and cook until apples are starting to soften, about 3 minutes more, then stir in cranberries and pecans. Adjust seasoning to taste.
8. Spoon filling into squash halves, then top with parmesan and breadcrumbs.
9. Return to oven and bake until topping is golden, about 15 minutes. Serve and enjoy!