This savory Stuffed Acorn Squash with Ground Turkey is a delicious and nutrient-dense meal that's perfect for the fall season! The acorn squash serves as an edible bowl filled with a turkey mixture with celery, apples, dried cranberries, and fragrant fresh thyme and rosemary that'll leave your home smelling amazing.😊
As a dietitian, I'm on a mission to help you make nutritious meals that taste amazing. And this stuffed acorn squash recipe has been a favorite healthy meal of mine for many years! When I started seeing acorn squash at the grocery store this year, I knew I had to share the recipe with you! I hope it becomes a favorite for you, too! 😊
Spaghetti squash and butternut squash get a lot of love in the fall, and acorn squash can get lost in the mix. But it's an amazing squash to cook with! It has a slightly nutty flavor that works for both sweet recipes (like coating it in butter and brown sugar), or a savory recipe like this stuffed acorn squash with ground turkey recipe.
If you're looking for more recipes to make this fall, try my Creamy Butternut Squash Soup, White Chicken Chili, Feta Baked Spaghetti Squash, or One-Pot Turkey Veggie Chili!
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Why You'll Love This Recipe
- For this recipe, all the stuffing comes together in one large skillet while the acorn squash bakes in the oven until it's fork tender.
- It's a complete meal full of important nutrients.
- This is a great recipe to serve for a dinner party because it looks so beautiful!
Key Ingredient Notes and Substitutions
This Stuffed Acorn Squash with Ground Turkey uses simple ingredients. Below are some ingredient notes. Check the recipe card for exact ingredient measurements.
- Acorn Squash - acorn squash halves are the main ingredient for this recipe. Acorn squash is relatively low in calories, fat free and cholesterol free. It’s high in fiber for a healthy gut, and a great source of several nutrients including antioxidants, Vitamin C, and Vitamin A.
- Ground Turkey - I use either 97% or 99% lean ground turkey, but you can use any fat content you like! You could also substitute with a different ground meat. Lean ground beef, ground chicken, or ground pork would work great. If you are vegan, feel free to substitute with beans or tofu.
- Apple - apple adds some natural sweetness. I suggest using a crisp, sweet apple like Honeycrisp or Cosmic Crisp because they hold up well to cooking. You could also use a Fuji, Gala, or Golden Delicious.
- Celery - for texture, flavor, and more nutrients including dietary fiber.
- Yellow Onion & Garlic - aromatics to add flavor and depth.
- Fresh Thyme and Fresh Rosemary - fresh fall herbs add warm, earthy flavor and pair nicely with poultry like the ground turkey used in this recipe. Feel free to add fresh sage, too. If you want to replace fresh herbs with dried herbs, use a third of the amount.
- Extra Virgin Olive Oil - we use olive oil to help the squash get tender in the oven and a bit for cooking the filling. Extra-virgin olive oil is high in heart-healthy fatty acids that support brain health and hormone health. If you prefer a more mild flavor, you can use avocado oil.
- Chicken Broth - or chicken stock is used to deglaze the pan while the turkey filling cooks. It also adds even more flavor! Feel free to use vegetable broth or water instead.
- Dried Cranberries - to add a bit more sweetness. If you want to avoid added sugars, use chopped dates instead.
- Shredded Mozzarella Cheese or Parmesan Cheese - I use Shredded Mozzarella cheese or freshly shredded Parmigiano-Reggiano but you can use grated Parmesan or another meltable cheese like Monterey jack.
- Salt and Black Pepper - to tie all the flavors together!
How to Make Stuffed Acorn Squash with Ground Turkey
Below are the instructions for how to make Stuffed Acorn Squash with Ground Turkey with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1 - Preheat oven to 400℉ (200°C) Line a baking sheet with greased parchment paper. Cut the acorn squash in half from tip to stem. Remove the seeds with a spoon. Drizzle a little olive oil over the squash. Place the squash on the parchment-lined baking sheet, flesh side up. Roast in the oven for 40 minutes - 1 hour, until it is easily pierced with a fork. Cook time will vary depending on the size of your squash.
Step 2 - While the squash is baking, finely chop the onion, apple, and celery. heat 1 tablespoon of olive oil in a pan or skillet over medium heat. Add the onions, apple, and celery and cook until softened, about 5 minutes.
Step 3 - Add the minced garlic, fresh thyme, and fresh rosemary and mix until fragrant, about 30 seconds.
Step 4 - Add the ground turkey, salt, and pepper to the pan and break apart the meat with a wooden spoon. Cook until the meat is brown, about 5-7 minutes.
Step 5 - Add the chicken broth and let it simmer another 1-2 minutes to let the liquid absorb.
Step 6 - Turn off the heat and add half the cheese and dried cranberries. Mix to combine until the cheese is melted.
Step 7- When the acorn squash is fork tender, remove it from the oven and fill the squash bowls with the turkey stuffing. Top with the rest of the cheese.
Step 8 - Put the stuffed squash back in the oven for about 5 minutes or until the cheese is melted. If you want to brown the cheese, broil them for 2-3 minutes.
Hint - if you're looking to prep ahead, you can chop the onion, apple, celery, thyme, and rosemary & mince the garlic ahead of time. You can also roast the acorn squash ahead of time.
Video of How to Make Turkey Stuffed Acorn Squash
Here's a video of how to make this recipe that I hope is helpful!
Variations
Here are some easy variations based on dietary preferences:
- Gluten-free - this recipe is naturally gluten-free.
- Dairy-free - either replace the the cheese with a dairy-free cheese or nutritional yeast or just remove it.
- No added sugar - this recipe has very minimal added sugars from the dried cranberries. If you want to cut out the added sugars altogether, use chopped dates instead.
- Vegetarian - swap out ground turkey for quinoa or chickpeas.
- Add a Whole Grain - if you want, add some brown rice or wild rice. Both go great with the savory flavors in this dish and are sources of dietary fiber.
Storage
- Refrigerator - store leftover turkey stuffed acorn squash in an airtight container in the fridge for up to 3-4 days.
- Freeze - you can make the stuffing ahead of time and freeze it for up to 3 months. Thaw the stuffing in the fridge overnight. When you are ready to make the dish, roast your acorn squash, reheat the stuffing in a skillet, and add it to the squash.
Expert Tips
- When choosing an acorn squash, go for the one that's mostly dark green with just a little orange or yellow. Also look for dull skin instead of shiny skin.
- To cut the acorn squash, go from tip to stem to avoid having to cut off the ends.
- The acorn squash is done roasting when it can be easily pierced by a fork!
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The ground turkey provides lean protein, acorn squash contains dietary fiber for gut health, antioxidants, and vitamin C. The extra-virgin olive oil provides heart healthy fats that also support brain health and hormone health.
Cook acorn squash with flesh side up on the prepared baking sheet.
You can eat acorn squash skin and it is high in fiber. However, it does have a tough consistency and I prefer not to eat it.
You can find acorn squash in the produce section at the grocery store.
Use a vegan cheese to make this recipe dairy free.
Yes, this recipe is gluten-free.
Related
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Perfect for Pairing
These are my favorite recipes to pair with this Stuffed Acorn Squash with Ground Turkey:
Want to Learn About Nutrition?
Here are some educational articles from a dietitian!
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Stuffed Acorn Squash with Ground Turkey and Apple, GF
Equipment
- Parchment Paper or Foil
Ingredients
- 3 small acorn squash or 2 large
- 1 tablespoon extra virgin olive oil, and a bit more for roasting the squash
- 1 lb lean ground turkey, or extra lean nutrition information is based on 99% fat free.
- ½ yellow onion, finely chopped about ½ cup
- 2 stalks celery, finely chopped
- 1 small apple, chopped or ½ a large apple (1 cup chopped)
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- ½ cup chicken broth or chicken stock
- ¼ cup dried cranberries or chopped dates
- ½ cup shredded mozzarella cheese or parmesan cheese
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400℉ (200°C) Line a baking sheet with greased parchment paper. Cut the acorn squash in half from tip to stem. Remove the seeds with a spoon. Drizzle a little olive oil and half the salt & pepper over the squash. Place the squash on the parchment-lined baking sheet, flesh side up. Roast in the oven for 40 minutes - 1 hour, until it is easily pierced with a fork. Cook time will vary depending on the size of your squash.
- While the squash is baking, finely chop the onion, apple, and celery. Heat 1 tablespoon of olive oil in a pan or skillet over medium heat. Add the onions, apple, and celery and cook until softened, about 5 minutes.
- Add the minced garlic, fresh thyme, and fresh rosemary and mix until fragrant, about 30 seconds.
- Add the ground turkey, salt, and pepper to the pan and break apart the meat with a wooden spoon. Cook until the meat is brown, about 5-7 minutes.
- Add the chicken broth and let it simmer another 1-2 minutes to let the liquid absorb.
- Turn off the heat and add half the cheese and dried cranberries. Mix to combine until the cheese is melted.
- When the acorn squash is fork tender, remove it from the oven and fill the squash bowls with the turkey stuffing. Top with the rest of the cheese.
- Put the stuffed squash back in the oven for about 5 minutes or until the cheese is melted. If you want to brown the cheese, broil them for 2-3 minutes.
- Hint - if you're looking to prep ahead, you can chop the onion, apple, celery, thyme, and rosemary & mince the garlic ahead of time. You can also roast the acorn squash ahead of time.
Video
Notes
- When choosing an acorn squash, go for the one that's mostly dark green with just a little orange or yellow. Also look for dull skin instead of shiny skin.
- To cut the acorn squash, go from tip to stem to avoid having to cut off the ends.
- The acorn squash is done roasting when it can be easily pierced by a fork!
- Refrigerator - store leftover turkey stuffed acorn squash in an airtight container in the fridge for up to 3-4 days.
- Freeze - you can make the stuffing ahead of time and freeze it for up to 3 months. Thaw the stuffing in the fridge overnight. When you are ready to make the dish, roast your acorn squash, reheat the stuffing in a skillet, and add it to the squash.
Nutrition
References: Yes Organic Market, Have a Plant, Harvard Health, Nutrition.org
Ashley
I've never cooked with acorn squash before but I was intrigued so I made this last night! It turned out so good and it was so easy! My hubs even requested I make it again so I will definitely be saving this one....perfect for fall!!!
Mallory
Hi Ashley! That's amazing...I'm so glad you got in the kitchen trying something new and that you & your husband loved this recipe! It means a lot to me that you left a review. 🙂 Thank you so much and I hope you have a great day!
Sharon
Love this recipe and so did my husband who is picky about healthy recipes. A winner for sure.
Mallory
Thank you so much for taking time to leave a review! I'm so happy to hear that you love this one!! And especially that your husband enjoyed it too. Always love when I can make a winning recipe to please the pickiest eaters!
Art Valeriano
Second time making it. I added chopped bacon to the recipe. Great fall dinner.
Mallory
Hi Art, Thank you SO much for taking time to leave a review. I'm so happy that you enjoyed the recipe - it means so much to me! Adding chopped bacon sounds so delicious!!! ❤️ Thank you again! -Mallory
Karyn
I love all the flavors that come together in this recipe! This is my new favorite Fall recipe.
Mallory
Karyn!!! My sweet friend, thank you so much for taking time to leave a review. It honestly means so much to me. I'm so happy to hear that you enjoy the recipe!! Hope you're doing great. -Mal