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–+ servings
Stuffed Acorn Squash

Delicious Stuffed Acorn Squash Packed with Flavor and Nutrition

This Stuffed Acorn Squash recipe features roasted squash filled with savory ground turkey and quinoa, creating a healthy and flavorful dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 medium Acorn Squash or butternut squash for a different flavor
  • 2 tablespoons Olive Oil reserve some for sautéing
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Black Pepper freshly ground for best flavor
For the Filling
  • 1 pound Ground Turkey can substitute with chicken or vegetarian option
  • 1 cup Quinoa can substitute with brown rice or farro
  • 1 medium Yellow Onion fresh is best
  • 1 cup Carrots diced
  • 1 cup Celery diced
  • 2 cloves Garlic minced
  • 1 medium Red Bell Pepper can substitute with green pepper
  • 1 medium Fuji Apples or any crisp apple variety
  • 2 cups Baby Spinach can be substituted with kale or Swiss chard
  • 1 teaspoon Garlic Powder or fresh garlic adjusted to taste
For Seasoning and Garnish
  • 1 teaspoon Cinnamon or nutmeg/allspice if desired
  • 1 teaspoon Chili Powder adjust according to your spice preference
  • 2 tablespoons Maple Syrup honey or agave syrup are alternatives
  • 1 teaspoon Lemon Zest can use any citrus zest
  • 1/4 cup Fresh Herbs (Parsley, Chives, Rosemary, Thyme) dried herbs as substitutes are fine
For Extra Crunch and Sweetness
  • 1/4 cup Pecans or walnuts/sunflower seeds
  • 1/4 cup Dried Cranberries or switch out for raisins/chopped dates

Equipment

  • oven
  • skillet
  • Sheet Pan
  • Medium pot
  • Spoon
  • knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (218°C). Line a sheet pan with foil and lightly coat with olive oil.
  2. Trim one flat edge of each acorn squash and cut them in half lengthwise. Scoop out the seeds.
  3. Brush squash halves with olive oil and season with kosher salt, black pepper, cinnamon, and chili powder.
  4. Roast the squash in the oven for about 30 minutes until tender and golden.
  5. While the squash roasts, rinse quinoa and boil in a pot with water for 15-20 minutes until fluffy.
  6. In a skillet, heat olive oil and cook ground turkey until browned and cooked through, about 6-8 minutes.
  7. Sauté onions, carrots, celery, garlic, red bell pepper, apples, and spinach in the same skillet for 5-7 minutes.
  8. Mix cooked quinoa with sautéed vegetables, garlic powder, lemon zest, and herbs.
  9. Stuff each acorn squash half with the filling mixture, packing it in tightly.
  10. Add pecans and cranberries on top of the filling, then return stuffed squash to oven for 10 minutes.

Nutrition

Serving: 1squash halfCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 1200IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days. For longer storage, freeze each half and then reheat as needed.

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