Turkey Stuffed Acorn Squash
Nothing screams fall like healthy Stuffed Acorn Squash recipe with ground turkey, kale and the perfect blend of spices. This show-stopping autumn inspired meal is comforting, colorful and loaded with earthy flavors; it's fancy enough for the holidays yet easy enough for a simple weeknight meal!
Servings: 6 servings
Calories: 288kcal
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.
Notes
- Store: Refrigerate in an airtight container for up to 4 days.
- Make ahead: Prepare stuffing up to 24 hours in advance.
- Swap out your herb combinations for thyme/sage or oregano/basil or add some heat by sprinkling in some red chili pepper flakes with your ground turkey stuffing.
- Go meat free by using sautéed portobello mushrooms or substituting cooked Instant Pot garbanzo beans.
- Make use of leftover meat you have already- leftover chopped chicken breast, ground chicken or ground turkey sausage.
- Keep it dairy free with dairy free cheese or omitting it altogether.
- Make it heartier by adding some Instant Pot brown rice into the stuffing.
- Dried cranberries mixed with your stuffing mix make it especially great for a holiday meal!
Nutrition
Calories: 288kcal | Carbohydrates: 27g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 383mg | Fiber: 4g | Sugar: 2g