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Turkey, Apple & Quinoa Stuffed Squash

Here’s a delicious recipe from a loyal customer! Thanks, Jamie…can’t wait to try it. You can add chopped peppers, mushrooms or other vegetables to the mix to suit your tastes.
The stuffing freezes by itself nicely – you can make this ahead.


  • 4 Acorn Squash, halved, seeded and roasted (or steamed in microwave)
  • 1 cup quinoa, cooked
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 20 oz Ground Turkey (93% fat free or substitute with turkey sausage)
  • 1/2 tsp ground thyme (or add to taste)
  • 1/2 tsp ground sage (or add to taste)
  • 1/2 tsp fennel seed (or add to taste)
  • 2 apples, chopped into 1/2" cubes
  • 5 oz Mrs. G’s Jalapeno Garlic Lime jelly (to taste)
  • Grated parmesan cheese

Prep Time: 30 minutes

Servings: 8


  1. Prepare the squash – cut in half, scoop out the seeds. Coat with olive oil and roast in a 350F degree oven for 40 minutes (or until fork tender). If you roast the squash face-up, place a small amount of Mrs. G’s jelly inside the cavity to soak into the squash while cooking. Alternately, steam the squash in the microwave (place seeded halves into a pan with a small amount of water, cover and cook on high 10-15 minutes, until fork tender).
  2. Pre-cook quinoa according to directions. Set aside.
  3. Heat oil in large skillet. Add turkey and seasonings. Cook until brown. Remove from pan and keep warm.
  4. Add onion and garlic. Sauté until translucent. Add apples and continue cooking until tender. Return turkey to pan.
  5. Stir in jelly and cook until the jelly has liquified.
  6. Add quinoa and mix thoroughly.
  7. Stuff firmly into cooked squash halves.
  8. Top with grated parmesan cheese.
  9. Bake for about 10 minutes, until cheese has melted.

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