A blog by ordinary people about living an extraordinary life

Flavors of Fall: Stuffed Acorn Squash

The weather is definitely changing here in Boston, as walking the dogs with flip flops is starting to become unacceptable and of course, the Red Sox are back in the World Series.  Last Saturday was the final Wakefield Farmer’s Market of the season, so Meg and I made sure to grab a few extra items.  One was a great looking acorn squash.  And Meg found a recipe for stuffed acorn squash on Pinterest.  You can find the recipe here


but of course, I made a few changes.  I left out the breadcrumbs, didn’t have any fresh cilantro (ooops) or currants, but it still turned out delicious.


  • 1 acorn squash, halved and seeds removed
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander, ground
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of Hungarian paprika
  • 1 garlic clove, crushed
  • juice of half a lemon
  • 1/8 cup of olive oil
  • 1/4 pound of lean ground turkey
  • dash of egg white
  • 1/3 cup of quinoa
  • 1 tablespoon of toasted, chopped almonds
  • 1 tablespoon of golden raisins
  • scoop of Greek yogurt
  • 2 scallions, sliced
  • salt and pepper

Preheat the oven to 400F.

Prepare the spice mixture by combining the cumin, coriander, red pepper flakes, paprika, garlic, lemon juice and olive oil in a small bowl.  Rub half of the mixture over the squash.

Ingredients for the spice mixture

Ingredients for the spice mixture

Add the remaining half of the spice rub to the ground turkey, seasoning with some salt and pepper.  Add the egg white and mix. Add half of the turkey filling to each half of squash.  Bake for 45 minutes.


While the squash is baking, prepare the quinoa.  Bring 2/3 cup of water to a boil and season with salt.  Add the quinoa and reduce to a simmer.  Cover and cook for 10 minutes, or until water is absorbed.  Fluff the quinoa with a fork and add the raisins, chopped almonds, half of the scallions and some salt and pepper.


Top the squash with quinoa and add a scoop of Greek yogurt.  Top with any remaining almonds and scallion.  I served the squash on top of some mixed greens.  Delicious!



One comment on “Flavors of Fall: Stuffed Acorn Squash

  1. Amanda
    October 22, 2013

    Well done! This is beautiful. Sometimes you have to make substitutions. I’m so glad you guys decided to make this! And that it turned out well. Now I get to follow you guys and your awesome blog. Thanks for linking back. Looking forward to more great cooking from you guys!

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