Stuffed Acorn Squash

Ingredients and Weight:

• 4 acorn squashes (1 pound each)
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 pound ground turkey
• 1/2 cup wild rice, uncooked
• 1 cup chicken broth
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

1 hour

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut squashes in half lengthwise and remove seeds.
3. In a large skillet, sauté onion, celery, carrots, and ground turkey until cooked through. Drain off any excess liquid.
4. Stir in wild rice, chicken broth, walnuts, cranberries, sage, thyme, salt, and pepper. Cook until wild rice is tender, about 20 minutes.
5. Stuff squash halves with the filling.
6. Place squashes in a baking dish and add 1/2 cup of water to the bottom of the dish.
7. Bake for 45-60 minutes, or until the squash is tender and the filling is heated through.

Nutritional Information:

• Calories: 450 per serving
• Fat: 15g
• Protein: 30g
• Carbohydrates: 50g

Dish Characteristics:

• Savory and flavorful
• Warm and comforting
• Perfect for a fall or winter meal
• Can be served as a main course or side dish

User Comments:

• "This dish is absolutely delicious! The combination of flavors is perfect, and the squash is cooked to perfection."
• "I made this for a dinner party and it was a huge hit. Everyone loved it!"
• "This is a great way to use up leftover turkey from Thanksgiving."

Special Precautions and Tips:

• To reduce the cooking time, pre-cook the acorn squash for 30 minutes before stuffing and baking.
• If you can't find wild rice, you can use brown rice instead.
• Top the stuffed acorn squash with a sprinkle of grated Parmesan cheese for an extra touch of flavor.