Grilled Stuffed Acorn Squash

 

INGREDIENTS

For the squash

  • 1 acorn squash

  • 2 teaspoons olive oil

  • ½ teaspoon salt

For the stuffing

  • 1 tablespoon olive oil

  • 1 medium yellow onion diced

  • 4 ounces turkey sausage or ground turkey (or tempeh for a vegetarian/vegan option)

  • 2 celery stalks sliced

  • 1 teaspoon salt

  • 1½ cups dry stuffing

  • 1 cup broth or water

  • ¼ cup pecans chopped

  • ¼ cup dried cranberries

 
 

DIRECTIONS

  1. Prepare the squash: Using a large knife, chop the squash in half pole-to-pole. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Rub the cut sides of each squash half with a teaspoon of olive oil and season with salt. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire).

  2. Roast the squash: Place the squash on the grill, cut side up, over medium heat. Grill for 30-40 minutes, then flip the squash so the cut side is facing down, and grill for an additional 15 minutes or until the squash is tender.

  3. Prepare the stuffing: Heat oil in a skillet over medium heat. Add the diced onions and saute until they are just beginning to soften about 3 minutes. Add the turkey and cook until beginning to brown, 5 minutes or so, breaking it apart with your spatula as it cooks. Add the celery and cook for 2 minutes more. Fold the prepared stuffing into the turkey and vegetable mixture (or, if using store-bought stuffing, add the mix and liquid to the pan), pecans, and cranberries.

  4. Assemble: Carefully unwrap the squash from the foil. Scoop half of the stuffing mixture into the cavity of each squash half.

 

Courtesy of freshoffthegrid.com