Low-Carb Acorn Squash With Turkey and Cranberries
If you’re on the hunt for a wholesome, comforting dish, this Low-Carb Acorn Squash With Turkey and Cranberries is your answer! Packed with the sweet, nutty flavor of roasted acorn squash, savory ground turkey, and a burst of tart cranberries, this recipe delivers both comfort and nutrition. Perfect for busy weeknights or fall gatherings, it’s keto-friendly and sure to impress. With just a handful of ingredients and simple steps, you’ll have a delicious meal that’s as easy to prepare as it is satisfying.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound Natural Ground Turkey
- 1/2 Onion (chopped)
- 2 tsp Minced Garlic
- 1 tbsp Olive Oil
- 3 cups Raw Spinach
- 1 tsp Chopped Fresh Sage
- 1 tsp Fresh Chopped Thyme
- 1/4 cup Unsweetened Dried Cranberries
- 1/3 cup Chopped Pecans
- 1 whole Acorn Squash
Instructions
- Preheat the oven to 425°F (220°C).
- Halve the acorn squash lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper.
- Place squash in a baking dish and roast for about 25 minutes until tender.
- In a skillet over medium-high heat, heat olive oil. Add turkey and onions; cook until browned.
- Stir in garlic, sage, thyme, and spinach; sauté until spinach wilts.
- Mix in cranberries and pecans; combine well.
- Stuff each squash half with the filling mixture.
- Return stuffed squash to the oven for an additional 10 minutes.
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 250g)
- Calories: 380
- Sugar: 8g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 75mg