Turkey Stuffed Acorn Squash (Printable)

Tender roasted squash filled with seasoned turkey, vegetables, and apple 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 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 Tips:

01 -
  • The squash becomes a natural edible bowl, making cleanup almost nonexistent
  • Everything cooks in one pan while the filling simmers on the stove
  • It looks impressive but comes together in under an hour
02 -
  • The hardest part is cutting through the raw squash, use a sharp knife and steady pressure
  • If your squash wobbles on the baking sheet, slice a tiny piece off the bottom to create a flat base
03 -
  • Let the squash cool for 5 minutes after the first roast so they are easier to handle when flipping
  • If the filling seems dry, add another splash of broth before the final bake

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