Turkey Cranberry Stuffed Acorn Squash

• 1 lb 93% lean ground turkey
• 2 acorn squash
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 1 shallot, diced
• 2 stalks celery, diced
• 1 red apple, finely diced
• ¼ C chopped pecans
• 3 Tbsp sugar-free maple syrup
• ½ tsp nutmeg
• 3 sprigs fresh thyme
• 5 oz. packed spinach
• ¼ C dried cranberries, reduced sugar

1. Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
2. Slice the stems off the squashes, then set flat side down and cut in half top to bottom. Now, cut a flat piece off the skin on each side so the squash can lay flat on the baking sheet.* Scoop out the excess flesh and seeds, then spray with cooking spray and season with salt and pepper. Roast for 50 minutes in the oven.
3. Meanwhile, prepare the stuffing. Heat a large skillet to medium heat with the olive oil. Sauteé the shallot, celery, apples, pecans, garlic, and thyme for 10 minutes until soft and fragrant. Add in the ground turkey, maple syrup, and nutmeg, cooking the turkey until brown. Reduce the heat to low and cover with a lid. Simmer on low until the squash is finished.
4. Remove the fresh thyme, then fold in the cranberries and spinach until the spinach has wilted.
5. To serve, spoon the stuffing into the acorn squash halves. Divide the remaining stuffing into four servings and add those servings to each squash.

*See blog post for more details if this step is confusing.

Nutrition facts are a calculated estimate of one squash half and a quarter of the stuffing.