Turkey Stuffed Acorn Squash (Print)

Tender roasted acorn squash filled with seasoned turkey, vegetables, and apple for a comforting autumn meal.

# What You Need:

→ Squash Preparation

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)

# How to Make:

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 with salt and pepper. Place cut side down on the prepared baking sheet.
03 - Roast the squash for 30–35 minutes, or until tender when pierced with a fork.
04 - Heat a large skillet over medium heat. Add a drizzle of olive oil, then add the onion, garlic, celery, and carrot. Sauté for 3–4 minutes until softened.
05 - Add the ground turkey to the skillet and 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 4–5 minutes until the liquid is mostly evaporated and the filling is heated through. Season with salt and pepper to taste.
07 - Remove the squash from the oven and carefully turn them cut side up. Fill each half with the turkey mixture, mounding slightly.
08 - Sprinkle Parmesan cheese over the top if using. Return to the oven and bake for an additional 10–12 minutes, until the tops are golden and the cheese is melted.
09 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • The natural sweetness from roasted squash creates the perfect backdrop for savory turkey filling, hitting every flavor note in one bite.
  • This dish looks impressive on the table but comes together with pantry staples and minimal fuss.
  • The leftovers somehow taste even better the next day, making it ideal for meal prep or lazy lunches.
02 -
  • Overcooking the squash during the initial roast will cause them to collapse when you try to stuff them, so check them a few minutes early.
  • The filling needs time to cool slightly before stuffing, or it will make the squash flesh mushy and difficult to handle.
  • The apple seems unusual but it balances the savory turkey and bridges the gap to the sweet squash.
03 -
  • Use a small ice cream scoop to evenly distribute the filling among the squash halves for uniform portions.
  • If your squash wobble on the baking sheet, slice a tiny piece off the rounded bottom to create a stable base.

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