Turkey-Stuffed Acorn Squash
Acorn squash is one of fall’s most comforting seasonal foods, but it can become a complete and satisfying meal when paired with plenty of protein. This recipe fills roasted acorn squash with lean ground turkey, mushrooms, spinach, apple and savory herbs.
The combination provides protein, fiber and quality carbohydrates in one naturally gluten-free meal. The apple adds a subtle sweetness, while sage and thyme bring out the traditional flavors of fall without relying on a heavy sauce or sugary filling.
The squash can be roasted ahead of time, making this an easy recipe to assemble during a busy week.
Turkey-Stuffed Acorn Squash
For the squash:
3 medium acorn squash
1 tablespoon extra-virgin olive oil or avocado oil
½ teaspoon sea salt
¼ teaspoon black pepper
For the turkey filling:
1½ pounds 98% lean, organic ground turkey
1 small yellow onion, diced
8 ounces mushrooms, finely chopped
1 medium firm apple, cored and diced
3 cups baby spinach, roughly chopped
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup low-sodium chicken or turkey broth
1 teaspoon apple cider vinegar
¼ cup chopped pecans, optional
Fresh parsley for garnish, optional
Instructions:
1. Preheat the oven to 400°F.
2. Carefully cut each acorn squash in half from top to bottom. Scoop out the seeds and stringy center with a spoon.
3. Line a baking sheet with parchment paper. Season the squash with salt and pepper, then place it cut-side down on the prepared pan. Roast until tender.
4. Roast for 30 to 40 minutes, depending on the size of the squash. It should be tender enough to pierce with a fork but still firm enough to hold the filling.
5. While the squash roasts, heat a large skillet over medium heat. Add the ground turkey and onion. Cook for approximately 5 minutes, breaking the turkey into small pieces.
6. Add the mushrooms, apple, garlic, sage, thyme, paprika, salt and pepper. Continue cooking for another 6 to 8 minutes, or until the turkey is fully cooked and the vegetables have softened.
7. Add the spinach, broth and apple cider vinegar. Cook for another 2 to 3 minutes, stirring until the spinach wilts and most of the liquid has evaporated.
8. Remove the roasted squash from the oven and turn each half cut-side up. Divide the turkey mixture evenly among the six squash halves.
9. Return the stuffed squash to the oven and bake for another 8 to 10 minutes.
10. Top with chopped pecans and fresh parsley, if desired, and serve warm.
Helpful Tips:
Acorn squash can be difficult to cut. Microwaving the whole squash for two or three minutes can soften it slightly and make cutting easier. Allow it to cool enough to handle before slicing.
For meal preparation, roast the squash and prepare the turkey filling in advance. Store them separately in the refrigerator, then fill and reheat the squash when you are ready to eat.
If you prefer a lower-carbohydrate serving, use a smaller squash half and add a side salad or additional non-starchy vegetables. For a little more protein, increase the turkey filling or serve any extra filling alongside the squash.
Nutrition Information: 6 servings
Approximate nutrition per stuffed squash half, without the optional pecans:
Calories: 290
Total fat: 5 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 30 g
Adding the optional pecans contributes approximately 33 calories, 3 grams of fat, 1 gram of carbohydrate and 1 gram of protein per serving.
This savory stuffed squash is a balanced meal on its own, but it can also be served with a simple green salad. It provides the warm flavors people crave in the fall while still supporting healthy eating goals.
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