1gala or fuji apple (or any sweet-tart apple)skin-on, cored and diced
.33cupdried cranberries
1cupshredded Gruyere cheesedivided
chopped parsley to garnishoptional
Instructions
Squash
Preheat oven to 400 degrees F. Place squash on its side on a cutting board. Run a sharp chefs knife around the center between the ridges all the way around to create two halves. Use a large spoon to scoop out the seeds just like you would with a pumpkin.
Place the squash halves cut side up in a baking dish or on a large baking sheet. Brush with 1 tablespoon of olive oil, then sprinkle with sea salt and black pepper. Place in preheated oven and bake for 30 minutes.
Stuffing
Thoroughly rinse the wild rice using a fine mesh sieve/strainer under cool water until it runs clear, about 2 minutes.
Place the rice and vegetable broth (or other liquid) in a 2-quart saucepan and bring to a boil. Reduce heat to retain a low simmer and cover with a tight-fitting lid. Simmer and cook for 45 minutes. Follow your package directions if different.
Remove from heat and allow to steam with the lid on for 10 minutes. Fluff with a fork and set aside.
While the rice is cooking, heat 2 tablespoons of oil in a large skillet. Sauté the onion over medium heat until translucent, stirring occasionally.
Add the minced garlic, stir and cook for one additional minute. Stir in the ground turkey, sage and thyme and cook until no longer pink, 6 or 7 minutes, stirring and breaking apart any large pieces.
Add the diced apple chunks and dried cranberries and cook for 3 to 4 minutes to heat through. Stir in the cooked rice and 0.5-cup of cheese. Adjust seasonings as needed.
Stuff the rice mixture into the center of each cooked squash half. Sprinkle with remaining cheese.
Notes
Swap cooked quinoa or any other grain of your choice for the wild rice.
For Whole30 & Paleo – substitute cauliflower rice and omit cheese.
To make ahead – prepare stuffing up to 24 hours in advance if needed.
To store leftovers – allow squash to cool completely and store in an airtight containing in the refrigerator for up to 4 days.
Substitute rosemary, oregano, or basil if you prefer.
For even more texture add .25-cup of chopped pecans or walnuts.
Substitute butternut, delicata, or buttercup squash if acorn is not available. Cooking times may need to be adjusted depending on size.
Cooking times are estimates, all ovens cook differently!
If the squash is uneven or starts to fall over, place a wad of aluminum foil underneath to prop it up OR you can use a sharp knife to create a flat spot on the bottom of the squash.
Use a large “cookie” scoop to create a nice mound of filling without having to touch the squash.