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Stuffed Acorn Squash with Turkey and Herbed Gravy
Prep Time
20 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 25 mins
 

A delicious veggie-heavy Thanksgiving or fall dish that features squash and a turkey and rice blend.

Course: Entree
Cuisine: American
Keyword: holidays
Servings: 4 people
Calories: 410 kcal
Author: Andrea Beaman
Ingredients
  • 2 acorn squash halved and deseeded
  • extra-virgin olive oil
  • 1 onion peeled and diced
  • 1 small red apple cored and diced
  • 1/2 cup celery root peeled and diced
  • 1/4 cup dried cranberries
  • 1/2 tbsp. fresh sage minced
  • 2 cups stock or water
  • 1 cup wild rice blend (wehani, red rice, black rice, long grain, wild, etc.) soaked overnight
  • 1 tsp. sea salt
  • 12 oz. cooked turkey diced (dark meat, white meat)
  • 2-3 tbsp. herbed turkey gravy (recipe below)
Instructions
  1. Preheat oven to 375.  Lightly oil halved acorn squash and place flesh side down in a baking pan.

  2. Cover and cook 35-45 minutes or until soft. While squash is baking, saute onion in a frying pan until translucent. Add diced apple, celery root, cranberries, and sage.

  3. Add stock and wild rice blend (discard the rice soaking water), and bring to a boil. Add sea salt, cover and reduce flame to simmer for 50-55 minutes.

  4. After rice cooks, fold in pre-cooked turkey pieces.

  5. Fill squash with wild rice mixture and tops with herbed turkey gravy.

Nutrition Facts
Stuffed Acorn Squash with Turkey and Herbed Gravy
Amount Per Serving
Calories 410 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 57mg19%
Sodium 1112mg48%
Potassium 1272mg36%
Carbohydrates 71g24%
Fiber 8g33%
Sugar 13g14%
Protein 28g56%
Vitamin A 1099IU22%
Vitamin C 29mg35%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.