Turkey Stuffed Acorn Squash (Printable Version)

Roasted squash filled with seasoned turkey and vegetables for a comforting autumn meal.

# What You'll Need:

→ Squash Preparation

01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Turkey Filling

04 - 1 pound ground turkey
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 celery stalk, finely diced
08 - 1 medium carrot, finely diced
09 - 1 apple, peeled, cored, and diced
10 - 1/2 cup fresh baby spinach, chopped
11 - 1 teaspoon dried sage
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - 1/4 teaspoon ground cinnamon
15 - 1/2 cup grated Parmesan cheese (optional)
16 - 1/3 cup low-sodium chicken broth
17 - Salt and pepper, to taste

→ Garnish

18 - 2 tablespoons chopped fresh parsley
19 - Additional Parmesan cheese, for serving (optional)

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place cut side down on the prepared baking sheet.
03 - Roast the squash for 30–35 minutes, or until tender when pierced with a fork.
04 - Meanwhile, heat a large skillet over medium heat. Add a drizzle of olive oil, then add the onion, garlic, celery, and carrot. Sauté for 3–4 minutes until softened.
05 - Add the ground turkey to the skillet and cook, breaking up with a spoon, until no longer pink.
06 - Stir in the diced apple, spinach, sage, thyme, paprika, cinnamon, and chicken broth. Cook for 4–5 minutes until the liquid is mostly evaporated and the filling is heated through. Season with salt and pepper to taste.
07 - Remove the squash from the oven and carefully turn them cut side up. Fill each half with the turkey mixture, mounding slightly.
08 - Sprinkle Parmesan cheese over the top if using. Return to the oven and bake for an additional 10–12 minutes, until the tops are golden and the cheese is melted.
09 - Garnish with chopped parsley and serve hot.

# Chef's Tips:

01 -
  • Everything cooks in one pan and on one baking sheet, meaning minimal cleanup
  • The sweet squash pairs perfectly with savory turkey and warm autumn spices
  • Its gluten free, low carb, and feels incredibly fancy without much effort
02 -
  • Acorn squash can be tricky to cut in half safely, so slice carefully through the stem first then rock your knife through the curves
  • The first time I made this I skipped roasting the squash ahead of time and they were still crunchy when the filling was done
  • You can prep the filling a day ahead and keep it refrigerated, just bring it to room temperature before stuffing
03 -
  • Scoop out a little extra flesh from the roasted squash before stuffing and mix it into your filling for extra squash flavor in every bite
  • If your squash seem wobbly on the baking sheet, slice a tiny strip off the bottom to create a flat stable base

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