Harissa-Spiced Turkey Stuffed Acorn Squash with Pomegranate Yogurt

This autumnal powerhouse combines sweet roasted acorn squash with North African-inspired spiced turkey stuffing. Harissa paste adds smoky depth while Greek yogurt keeps it lean. Pomegranate arils deliver festive crunch in this macro-balanced meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 medium acorn squash (halved, seeds removed)
• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1/4 cup harissa paste
• 1 cup cooked quinoa
• 1/2 cup crumbled feta
• 1/4 cup chopped parsley
• 1/2 cup Greek yogurt
• 2 tbsp pomegranate arils
• 1 tsp lemon zest
• Salt & pepper to taste

Instructions

1. Preheat oven to 400°F. Rub squash halves with olive oil and roast cut-side down for 25 minutes.
2. Brown turkey in skillet over medium heat, breaking into crumbles.
3. Stir in harissa paste and cook 2 minutes until fragrant.
4. Fold in cooked quinoa, parsley, and half the feta. Season with salt.
5. Flip roasted squash and fill cavities with turkey mixture. Top with remaining feta.
6. Broil 3-5 minutes until cheese melts.
7. Mix yogurt with lemon zest and 1 tbsp water for drizzling consistency.
8. Plate squash and top with yogurt sauce and pomegranate arils.

Chef's Note

Microwave squash 3 minutes before cutting to make halving easier. Use Aleppo pepper flakes if harissa isn't available.

Make-Ahead Tips

Store stuffed squash (without toppings) in fridge 3 days. Reheat at 375°F before serving.

Substitutions

Ground chicken for turkey, goat cheese for feta, red pepper flakes for harissa.