Turkey Stuffed Acorn Squash (Printable)

Roasted squash filled with seasoned turkey and vegetables for a comforting autumn meal.

# What You'll Need:

→ Squash

01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Turkey Filling

04 - 1 pound ground turkey
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 celery stalk, finely diced
08 - 1 medium carrot, finely diced
09 - 1 apple, peeled, cored, and diced
10 - 1/2 cup fresh baby spinach, chopped
11 - 1 teaspoon dried sage
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - 1/4 teaspoon ground cinnamon
15 - 1/2 cup grated Parmesan cheese (optional)
16 - 1/3 cup low-sodium chicken broth
17 - Salt and pepper, to taste

→ Garnish

18 - 2 tablespoons chopped fresh parsley
19 - Additional Parmesan cheese, for serving (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil and season generously with salt and pepper. Place cut side down on the prepared baking sheet.
03 - Roast the squash for 30 to 35 minutes, until tender when pierced with a fork.
04 - While squash roasts, heat a large skillet over medium heat. Add a drizzle of olive oil, then add the onion, garlic, celery, and carrot. Sauté for 3 to 4 minutes until softened.
05 - Add the ground turkey to the skillet. Cook, breaking up with a spoon, until no longer pink.
06 - Stir in the diced apple, spinach, sage, thyme, paprika, cinnamon, and chicken broth. Cook for 4 to 5 minutes until most liquid has evaporated and filling is heated through. Season with salt and pepper to taste.
07 - Remove squash from the oven and carefully turn cut side up. Fill each half with the turkey mixture, mounding slightly in the center.
08 - Sprinkle Parmesan cheese over the tops if using. Return to oven and bake for an additional 10 to 12 minutes, until tops are golden and cheese is melted.
09 - Garnish with chopped parsley and serve hot.

# Expert Tips:

01 -
  • The sweet roasted squash pairs perfectly with the savory turkey filling for that balance we all crave
  • Everything cooks in one pan and you get your vegetable and protein in a single gorgeous package
  • The leftovers reheat beautifully and somehow taste even better the next day
02 -
  • The squash can be roasted up to two days ahead and stored in the refrigerator before stuffing
  • Do not overfill the squash or the filling will spill out as it bakes
  • Let the squash cool for about 5 minutes after roasting before flipping to avoid burning your fingers
03 -
  • Cut a tiny slice off the bottom of each squash half so they sit flat without wobbling
  • Use a large ice cream scoop to transfer the filling neatly into the squash cavities

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