Fall Stuffed Acorn Squash with Turkey
My favorite part of fall is the food. Specifically, squash. Squash is packed with fiber, vitamins, and minerals, and it’s incredibly tasty.
Using squash instead of other starchier foods like bread, pasta, and rice saves you a ton of calories and carbs, which can help prevent unwanted holiday weight gain.
This recipe is so flavorful and filling, it’s hard to believe it’s healthy. Served inside an acorn squash, it’s also very visually appealing and will make you feel like it’s fall, even if it’s still 80 degrees outside.
Table of Contents
Recipe Overview
Yields: 1 serving
Servings: Default (1 serving)
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
Ingredients
| Ingredient | Amount |
|---|---|
| Acorn squash | 2, halved and seeded |
| Ground turkey (93% lean) | 1 lb |
| Celtic sea salt | 1/2 teaspoon |
| Pepper | To taste |
| Onion | 1/3 cup, peeled and chopped |
| Garlic | 2 cloves, minced |
| Diced tomatoes | 10 oz can |
| Tomato sauce | 1/2 cup |
| Water | 1/2 cup |
| Ground cumin | 3/4 teaspoon |
| Chili powder | 1/4 teaspoon |
| Smoked paprika | 1/4 teaspoon |
| Shredded cheese | 6 tablespoons |
| Fresh cilantro | Garnish |
| Dried cranberries | Garnish |
Instructions
- Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. Place the squash halves on the baking sheet, cut-side down. Bake for 30–35 minutes, or until tender.
- While the squash is roasting, brown the turkey in a large skillet over medium-high heat, breaking it up into smaller pieces with a spoon as it cooks. Once browned, add the onion, garlic, salt, and pepper, and cook for another 2–3 minutes.
- Add the diced tomatoes, tomato sauce, water, cumin, chili powder, and paprika, then stir to combine. Simmer for 20 minutes.
- Remove the squash from the oven and turn it over. Divide the turkey and tomato mixture evenly among the four squash halves. Sprinkle with cheese and bake until melted, usually another 5 minutes. Top with cilantro, if desired.
Video Guide 📽️
Nutritional Facts (Estimated per serving)
These values are estimated based on the listed ingredients and standard portions. Actual values may vary depending on brands and exact amounts used.
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | ~38 g |
| Carbohydrates | ~28 g |
| Fiber | ~7 g |
| Total Fat | ~22 g |
| Saturated Fat | ~8 g |
| Cholesterol | ~115 mg |
| Sodium | ~720 mg |
| Sugar | ~9 g |
FAQs – Frequently Asked Questions
Can I use a different type of squash?
Yes. Butternut squash or delicata squash work well, but cooking time may change slightly depending on size and thickness.
Can this recipe be made ahead of time?
Yes. You can prepare the turkey filling in advance and store it in the fridge for up to 2 days. Reheat and stuff the squash just before serving.
Is there a dairy-free option?
Absolutely. Simply skip the shredded cheese or use a dairy-free alternative. The dish is still very flavorful without it.
Can I substitute the ground turkey?
Yes. Ground chicken works well, and for a vegetarian option, lentils or plant-based ground meat can be used.
Are dried cranberries necessary?
They’re optional, but they add a nice sweet contrast to the savory filling. You can also use raisins or leave them out entirely.
Read Also: How to Make Granola at Home?
Conclusion
This stuffed acorn squash recipe is a perfect fall meal that feels comforting, hearty, and still balanced. Swapping traditional starches for squash keeps it lighter while delivering plenty of flavor and nutrition.
It’s filling enough for dinner, pretty enough for guests, and simple enough for a weeknight meal. Whether it’s cool outside or still warm, this dish brings all the fall vibes to the table. 🍂
