Mary Ellen Kelly is a sports dietitian who has worked for the NFL's Miami Dolphins and the University of North Carolina. She serves on the US Lacrosse Sports Science and Safety Committee as an expert in nutrition and sports performance. This article appears in the December edition of US Lacrosse Magazine. Join US Lacrosse today to start your subscription.

It's prime indulging season. But not all holiday dishes need to be indulgent. Stuffed acorn squash should have a place at your table. Acorn squash is a delicious winter squash, loaded with vitamins, minerals and antioxidants. It's definitely worth adding to the dinner menu this time of year. Check out this simple and delicious recipe.

Stuffed Acorn Squash

Ingredients: 

• 2 acorn squash

• ½ cup quinoa (dry)

• 1 lb ground turkey

• ½ medium onion, diced

• 1 medium green apple, diced

• 1 TBSP fresh rosemary

• 1 TBSP fresh sage, diced

• 2 TBSP olive oil

•  cup bread crumbs

• ¼ cup parmesan cheese

• Salt & pepper to taste

Directions:

1. Prepare ½ cup dry quinoa with 1 cup of water

2. Cut the acorn squashes in half and pull out the seeds. Roast the 4 halves in the oven, face down at 400° for approximately 25 minutes.

3. While quinoa is cooking and squash is roasting, in a large pan or wok, sauté​ ground turkey, onions, apples and herbs on medium-high heat with olive oil for 8-10 minutes.

4. When quinoa is done, add it to ground turkey and mix in.

5. Add ¼ cup bread crumbs into the quinoa and ground turkey mixture.

6. When squash is done (should feel tender when pressed), flip them over and add the mixture into each acorn squash half.

7. Divide parmesan cheese by topping each of the 4 squash halves.

8. Enjoy!