Turkey Squash Cranberry Bowl

8 40 413
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Turkey Squash Cranberry Bowl
Health Highlights


2 squash Delicata squash (small)
2 tbsp Extra virgin olive oil
454 gm Ground turkey, extra lean
1 tsp Poultry seasoning, Trader's Choice
1 tsp Sea salt, fine (Sea)
1/2 cup Cranberries, frozen ((thawed, or use fresh))
4 cup Sprout mix
2 tbsp Balsamic vinegar


  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. Rinse the outside of the squash and slice in half lengthwise. Brush the flesh with a small amount of olive oil and place face-down on the baking sheet. Bake for 30 minutes.
  3. Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the turkey and saute until cooked through and browned. Break it up into tiny pieces as it cooks.
  4. Once the turkey is cooked through, stir in the poultry seasoning, sea salt and cranberries. Turn the heat to the lowest setting to keep warm until your squash is cooked.
  5. Remove squash from oven and stuff each half with the turkey/cranberry mix. Serve with microgreens and a drizzle of balsamic vinegar. Enjoy!


  • Vegan & Vegetarian

    Use lentils or chickpeas instead of ground meat.
  • No Microgreens

    Use any leafy green like baby spinach, kale, or arugula.
  • Leftovers

    Keeps well in the fridge up to 3 days.

Nutrition Facts

Per Portion

Calories 413
Calories from fat 87
Calories from saturated fat 14.8
Total Fat 9.7 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 5.6 g
Cholesterol 62 mg
Sodium 633 mg
Potassium 2108 mg
Total Carbohydrate 50 g
Dietary Fiber 7.8 g
Sugars 22.1 g
Protein 35 g

Dietary servings

Per Portion

Fruit 0.3
Meat 1.3
Vegetables 7.1

Energy sources