Well, it’s really Fall, which is kind of so sad because summer was fun, filled with vacations, pool days and fresh produce (yellow cracking watermelons, I miss you already!). I am honestly so-so-so sad. I love Fall colours and air, but I love summer more. I am excited for my trip to Mexico City (after an earthquake it lost a bit of excitement but I think I will still go), all holidays, and skiing season, but deep down I am waiting for next summer already.
Turkey stuffed acorn squash recipe officially marks Fall cooking in my kitchen. I’m already dreaming of making spaghetti squash chow mein, chicken cauliflower fried rice, and slow cooker chicken and wild rice soup. This meat stuffed acorn squash was surprisingly easy and quick, so if you have this resistance towards thick skin squash or labour intensive stuffed recipes, try mine – I share fairly easy way how to cut acorn squash without losing a finger, and ground turkey stuffing with spinach is very quick and healthy.
MY LATEST RECIPESLike squash? Try my spaghetti squash casserole.
How to Cut an Acorn Squash in Half
- Place rubber mat under the cutting board and a towel on top to reduce sliding and slipping.
- Get long serrated knife aka bread knife.
- Cut through squash’s skin all around.
- Use a meat tenderizer to dig knife into the squash’s flesh, if necessary.
- Split open.
How to Make Turkey Stuffed Acorn Squash
- Now that you have seeded acorn squash halves and 10 fingers attached, brush squash with avocado oil, sprinkle with salt and pepper, and bake for half an hour.
- While squash is baking, prepare stuffing: lean ground turkey meat, superfood spinach and/or kale, spices and fresh herbs. Sweet tender squash flesh gets roasted in the oven while you quickly prep stuffing on a stove top – I promise this recipe is easier than it looks, I’m looking at it now and thinking it looks so fancy but I was frankly surprised how fast it went. You can tell I’m new to cooking acorn squash – my mom and grandma were not fans of cauliflower, brussels sprouts or squash.
- Then stuff pre-baked squash and stick it in the oven for another 25 minutes. We all loved this turkey stuffed acorn squash, even the kids and we usually have a problem with Fall type of vegetables. Enjoy!
Turkey Stuffed Acorn Squash
Turkey Stuffed Acorn Squash Recipe with ground turkey meat and spinach, plus how to cut an acorn squash in half without losing a finger.
- Prep Time: 7 minutes
- Cook Time: 67 minutes
- Total Time: 1 hour 14 minutes
- Yield: 6 servings
Ingredients
Squash:
- 3 smaller acorn squash, about 1.5 lbs each
- 1 tbsp avocado oil
- Pinch of salt and ground black pepper
Stuffing:
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp avocado oil
- 1 lb ground turkey, extra lean
- 3 cups spinach and/or kale, packed and coarsely shopped
- 2 tbsp tomato paste
- 2 tsp dried rosemary
- 3 tbsp parsley, finely chopped
- 1/2 tsp salt
- Ground black pepper, to taste
- 3/4 cup any hard cheese, shredded & divided
Instructions
- Preheat oven to 450 degrees F.
- To cut squash open, place a rubber mat under the cutting board and a towel on top. Place squash on the towel and cut through using long serrated knife, cut all around. You might get some help from a meat tenderizer but I found it wasn’t necessary. Now scoop out the seeds.
- Place squash cut side up on a large baking sheet. Brush with 1 tbsp of oil and sprinkle with salt and pepper. Bake for 30 minutes.
- In the meanwhile, prepare the stuffing by first placing large skillet on a low-medium heat. Add remaining avocado oil and tilt the skillet to coat. Add onion and garlic; cook until translucent, stirring occasionally. Now add turkey and cook for another 7 minutes, stirring and breaking into pieces. Add remaining ingredients (except cheese) and cook for a few more minutes. Remove from heat and stir in 1/2 cup cheese.
- Stuff opening of each pre-roasted and cooled until safe to handle squash half with stuffing, dividing evenly. Sprinkle with remaining cheese. Return to the oven and bake for another 25 minutes or until tops start to turn golden brown. Serve hot.
Store: Refrigerate in an airtight container for up to 4 days.
Did you make this recipe? Please give it a star rating in the comments.
Love squash every which way! But this was new to me and so delicious! Thank-you, as always, I appreciate every new recipe.
★★★★★
You are welcome, my dear!:)
This recipe has been in my “need to try” list since last year, but I was holding out for a good crop of acorn squash. Today I finally tried the recipe, and it is everything I hoped for! I know it will become a fall favorite!
★★★★★
Well, I call that “persistence”. It is good although simple, I agree. Enjoy!:)
The turkey stuffing is so good!!! So good! I didn’t mind the acorn squash with it but I am wondering how the stuffing would taste inside green peppers?? I might just stuff green peppers with this yummy turkey stuffing next time.
★★★★★
That’s a brilliant idea! I will borrow it from you in August when peppers gallore.
I’m not a huge fan of squash and I LOVED this dish! Thank you so much!
★★★★★
Made this for dinner tonight—YUM!!! Crazy delicious!
I like to hear that!:) Awesome!
This looks amazing – hoping I can find acorn squash. Squash is generally hard to find here in Mexico City. Yes it’s safe to come to Mexico City! The devastation is heartbreaking- but how the people came together is amazing. Most everything is still open – Businesses are already suffering because people feel guilty for going on with life. You just must go to the San Juan food market – if you want a food adventure. Happy to give any other tips or suggestions.
Hi Melissa. I will be staying with friends in Interlomas. No idea where they are taking me. Where is San Juan food market?
Glad to hear life keeps going on. My friends told me it’s such a huge city, nothing happened in their town. I just hope no more earthquakes but I mean can’t live in fear, right?! I would be open to all of your suggestions. No squash, huh?! You can stuff chayotes with this stuffing.:)
Found some acorn squash super expensive but I splurged. No turkey though – ground turkey just doesn’t taste the same here. Making this tomorrow ?
San Juan Food market is downtown Mexico City. It is open seven days a week. There is a little Mercado in interlomas we use to go to – we moved to a Polanco this summer- it’s Tuesday’s and Thursday’s. My favorite touristy things are the Turibus, Zocalo – Templo Mayor and basilica and presidential palace tour, Chapultepec Castle (my favorite), Pyramids Teotihuacan (La Gruta for lunch – cave restaurant – super cool show – make sure if you get water ask for bottled water. We somehow messed this up and my husband and daughter got sick.)
Polanco (including food tour http://www.mexicanfoodtours.com/tours/polanco-mexican-food-tour/)
Villa Maria (has mariachi)
El Moro (churros, chocolate, churro ice cream sandwiches)
Tacos al pastor
Have a wonderful trip
Your not the only sad one about saying good bye to summer. It is my favorite season of all! Fresh produce, sunshine, etc. I’m one of those people that literally can’t wait for summer to roll around again. In the meantime, I’ll be making your fall goodies and reminiscing about summer. 🙂
Right?! How can people say they are excited to cook with pumpkin again?! You can cook with canned pumpkin any time of the year but can enjoy true summer only 2 months of the year. So sad. Who cares about pumpkins?! Lol.
Lol yes. Pumpkin can be used any time. They will NEVER understand. lol
It’s really hard to find canned pumpkin around here (western Washington) during the spring and fall unless you want to pay around 5 dollars a can! I stock up during the fall when it’s readily available AND less expensive!