Preparation Steps

• Preheat your oven to 400°F (200°C).
• Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
• Roast for 30-40 minutes, or until tender when pierced with a fork. Let cool slightly, then scoop out the flesh, leaving about a 1/2-inch shell. Chop the scooped-out squash flesh and set aside.
• While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
• Add the remaining 1 tablespoon of olive oil to the skillet. Add the red onion and celery and cook until softened, about 5-7 minutes.
• Stir in the cooked quinoa, chopped butternut squash flesh, spinach, dried cranberries, pecans, sage, thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the spinach is wilted.
• Spoon the filling evenly into the butternut squash shells.
• Return the stuffed squash to the oven and bake for another 15-20 minutes, or until heated through and the shells are tender.
• Serve hot.