Low Iodine Cranberry & Herb Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Iodine Cranberry & Herb Stuffed Acorn Squash

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Ingredients

4 servings

For the squash

2 medium acorn squash (about 1 ½ lb each), halved lengthwise and seeds scooped out
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the stuffing

1 tbsp olive oil
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 lb ground turkey
1 cup fresh or frozen cranberries
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
½ tsp salt
2 tbsp fresh parsley, chopped

For serving

1 tbsp maple syrup, for drizzling (optional)
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Brush the cut sides and cavities of the acorn squash halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Place cut-side down on the prepared baking sheet and roast for 30–35 minutes, until the flesh is tender when pierced with a fork and the cut edges are lightly caramelized.

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