Stuffed Acorn Squash

The onslaught of not one, but TWO nor'easters this weekend has brought windy, rainy, and unseasonably cold weather to my part of the Northeast U.S. And what better remedy is there than a hearty, cold-weather dish like stuffed acorn squash?


(Apologies for the crummy cell phone capture, by the way. My ancient camera is not being too cooperative lately.)

This delicious meal is actually quite easy to make. Just take two acorn squash, cut them in half lengthwise, and scrape out the seeds and the pulp. Put them in a large roasting pan, drizzle 'em with some olive oil, and season with salt & pepper. Roast them in a hot oven (I set mine for 425˚F) for about a half-hour, or until they're just becoming fork-tender.

While the squash is roasting, brown a package of ground turkey in a large pan. Add chopped garlic (8-10 cloves), shallots (2-3), and mushrooms (I used 1 package of white button mushrooms), and saute until they're soft. Season with salt, pepper, and a little parsley.

Remove the squash from the oven and scoop the meat & veggie mixture into each one. Top with some grated cheese (I find a mild cheese works best). Pop it back into the oven until the squash is soft to your liking, and the cheese is melted and bubbly. Enjoy!