Description
This Turkey Stuffed Acorn Squash recipe is a healthy and hearty fall dinner idea featuring roasted acorn squash filled with savory ground turkey, herbs, and vegetables. It’s gluten-free, easy to make, perfect for meal prep, and ideal for Thanksgiving or weeknight comfort meals.
Ingredients
1 acorn squash
1 tablespoon olive oil
1 pound ground turkey
1 small yellow onion, chopped
2 cloves garlic, minced
1 celery stalk, diced
1 carrot, peeled and diced
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese (optional)
Instructions
1. Preheat oven to 400°F. Cut acorn squash in half lengthwise and scoop out seeds.
2. Brush cut sides with olive oil and sprinkle with salt and pepper.
3. Place squash halves cut side down on a baking sheet and roast for 30–40 minutes until tender and caramelized.
4. Meanwhile, heat olive oil in a skillet. Add onion, celery, and carrot. Cook until soft.
5. Add garlic and cook until fragrant. Stir in ground turkey and cook until browned.
6. Add sage, thyme, salt, and pepper. Mix well and cook for another 2–3 minutes.
7. Remove roasted squash from oven and flip cut side up. Spoon turkey mixture evenly into each half.
8. Sprinkle Parmesan cheese on top if using.
9. Bake filled squash for an additional 10 minutes.
10. Serve hot, garnished with fresh herbs or extra cheese.
Notes
Use sausage instead of turkey for a richer flavor.
Add chopped cranberries or apple to the filling for a sweet touch.
Squash halves can be pre-roasted in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg