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Turkey stuffed acorn squash


  • 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


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.

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