Nothing screams fall like Stuffed Acorn Squash with ground turkey, spinach and the perfect blend of spices. This recipe looks so fancy but so easy to make. And tastes even better!
Stuffed Acorn Squash
Stuffed acorn squash officially marks Fall cooking in my kitchen.
This stuffed acorn squash recipe is surprisingly easy. Think sweet tender squash roasted in the oven while you quickly prep a delicious turkey stuffing on the stove top.
I also share an easy way to cut it without losing a finger!
Ingredients for Turkey Stuffed Acorn Squash
- Meat: You can use ground turkey (like I did) or chicken. Ground beef is more fatty. If you do use ground beef, drain the fat while browning the meat.
- Veggies: Acorn squash, onion and garlic. Pick smaller squash for individual portions.
- Spinach: Kale is a great substitute for spinach.
- Spices and seasonings: Fresh parsley, dried rosemary and tomato paste.
- Cheese: Any hard cheese like cheddar, marble or colby cheese.
How to Make Turkey Stuffed Acorn Squash
There is a full recipe card below.
- Cut and seed acorn squash: Start by placing a rubber mat under the cutting board to reduce sliding. Using a long serrated knife, cut through the skin of the squash, helping with a meat mallet. And then, just split open and scoop out the seeds.
- Bake squash: First, brush the squash with oil and sprinkle with salt and pepper. Bake for 30 minutes with the cut side up in preheated 450 degrees F oven.
- Prepare stuffing: Cook onion and garlic on large skillet until translucent. Then add turkey and cook for ~7 minutes. Finally, add the spices, herbs and spinach. Remove from heat and stir in half the cheese.
- Stuff: Add a scoop of stuffing to each pre-baked squash half. Then, sprinkle with more cheese.
- Bake: Just another 25 minutes in the oven and it’s done!
How to Serve, Store and Make Ahead
Store: Stuffed acorn squash can be refrigerated in an airtight container for up to 4 days.
Make ahead: Turkey stuffing can be made ahead of time and refrigerated for up to 24 hours until ready to assemble.
More Squash Recipes
- Baked butternut squash
- Slow cooker butternut squash soup
- Thai shrimp curry with squash
- Honey garlic butternut squash
Turkey Stuffed Acorn Squash
- 3 smaller acorn squash about 1.5 lbs each
- 1 tbsp avocado oil
- Pinch of salt and ground black pepper
- 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
- 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.
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