Preheat oven to 400F and line a baking sheet with parchment paper or grease generously.
Carefully cut a little off the top and bottom of each squash to have flat surfaces. Cut the acorn squashes in half and scoop out the seeds. Arrange on a baking sheet or shallow roasting pan, cut side up and bake for 45 minutes or until squash if fork tender. (The size of your squash will determine if more time is needed).
Meanwhile, cook quinoa according to package directions. Pro tip: Cook it in chicken stock / chicken broth for added flavor.
Heat 1 tablespoon olive oil in a saute pan over medium-high heat and add the ground turkey. Cook, stirring frequently until the turkey is fully cooked. Remove from pan.
Add another tablespoon of olive oil and add the onion, cooking over medium heat until translucent. Add the apple, cranberries, spinach, thyme, rosemary and salt and pepper.
Add the turkey back into the pan along with the quinoa and stir to combine everything. Remove from heat.
Spoon the turkey mixture into the scooped out center of each squash. Sprinkle with breadcrumbs and Parmesan cheese and place in the oven, broiling for a couple minutes. Be sure to keep your eye on it to ensure it does not burn.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.