Stuffed Acorn Squash with Ground Turkey and Apple, GF
This savory Stuffed Acorn Squash with Ground Turkey is a delicious nutrient-rich meal perfect for the fall season! The acorn squash serves as an edible bowl for a turkey mixture made with celery, apples, dried cranberries, and fragrant fresh thyme and rosemary that'll leave your home smelling amazing.
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
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!
- 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
Serving: 1 half squash, filledCalories: 300kcalCarbohydrates: 32gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 59mgSodium: 370mgPotassium: 1037mgFiber: 5gSugar: 6g
Tried this recipe?Let us know how it was!