american

Turkey and Wild Rice Stuffed Acorn Squash with Cranberries

Name: Turkey and Wild Rice Stuffed Acorn Squash with Cranberries
Yield: 1 serving
Cuisine: american
Ingredients: 1 g acorn squash (halved and seeded); 12 g olive oil; 200 g ground turkey (93% lean); 0.88 g cooked wild rice; 19 g dried cranberries; 50 g goat cheese (crumbled); 1 g dried sage; 0.59 g kosher salt; 0.59 g black pepper

This roasted dish pairs acorn squash with ground turkey, cooked wild rice and dried cranberries. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

16 g Carbohydrates

43 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

1g acorn squash (halved and seeded) 0 kcal
2.35 tsp (12g) olive oil 106 kcal
200g ground turkey (93% lean) 300 kcal
1g cooked wild rice 1 kcal
2.35 tbsp (19g) dried cranberries 57 kcal
50g goat cheese (crumbled) 182 kcal
0.59 tsp (1g) dried sage 3 kcal
0.29 tsp (1g) kosher salt 0 kcal
0.29 tsp (1g) black pepper 1 kcal

Cooking instructions

acorn squash (halved and seeded)olive oilkosher saltblack pepper
Heat oven to 425 F. Place squash cut-side up on a sheet pan, brush with oil, season with salt and pepper, and roast 25 minutes until tender.
ground turkey (93% lean)
Meanwhile, heat a skillet over medium. Add turkey and cook, breaking up, until browned and cooked through, 5-6 minutes.
cooked wild ricedried cranberriesdried sagekosher salt
Stir in cooked wild rice, cranberries, sage, and a pinch of salt. Warm 2 minutes, then remove from heat.
goat cheese (crumbled)
Stir in goat cheese so it softens into the filling.
acorn squash (halved and seeded)ground turkey (93% lean)
Fill the roasted squash halves with the turkey mixture. Return to the oven 5 minutes to heat through.