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This Turkey Stuffed Acorn Squash is the perfect hearty and cozy meal for fall! The sweet winter squash is perfectly balanced by the savory stuffing and delicious spices.
Impress everyone with ground turkey acorn squash boats. They are a fun spin on classic autumn flavors, full of balanced nutrition. This dish is gluten-free, grain-free, dairy-free, low-calorie, and has over 24 grams of protein. It’s a unique main course full of autumnal flavor. Whether you make them for dinner at home or a dinner party, everyone is going to love these stuffed acorn squashes.
If you like easy squash recipes, you will love my Kale Butternut Squash Salad and Butternut Squash Spinach Breakfast Bake!
Why You’ll Love This Recipe
- Simple and Hearty: While this turkey stuffed squash looks like it belongs on the cover of the fall edition of a cooking magazine, it’s incredibly simple to make. The filling is packed with protein that will help keep you feeling satisfied long after dinner.
- Ready in 30 Minutes: It only takes 30 minutes to roast the acorn squash, which is plenty of time to make the stuffing! Nothing beats a quick and nutritious dinner on a busy fall evening.
- A Cozy Comfort Meal: The warm squash, hearty stuffing, and fall flavors make this stuffed acorn squash with ground turkey the perfect cozy meal for a rainy autumn evening. Unlike many other comfort foods, it’s also good for you!
- Gluten and Dairy Free: This delicious recipe is naturally dairy-free, gluten-free, and paleo friendly.
- Higher Fiber and Protein: Each serving of this stuffed squash has 24 grams of protein and 6 grams of fiber.
Table of Contents
Ingredients
Here’s what you need to make this low-calorie stuffed acorn squash recipe with turkey sausage! You will also need a large mixing bowl and baking sheet.
- Acorn Squash: This winter squash is available in most grocery stores during the autumn and winter seasons. It has a sweet flavor, but also has a slightly nutty taste. You could also use butternut squash. Want to cook with more winter squash? Try these spaghetti squash pizza boats and chicken soup with spaghetti squash.
- Turkey Sausage: Ground turkey sausage is less fatty than pork or beef, which makes this dish lower in calories. You can use any ground sausage, ground turkey or even chopped chicken breast for this healthy acorn squash recipe.
- Apple: Any type of red apple you prefer works for this dish. It gives the stuffed squash a little extra sweetness and crunch.
- Onion, Celery, and Garlic: Aromatics like onion, garlic, and celery deepen the flavor of the ground turkey filling and make it smell amazing.
- Rosemary: This incredibly aromatic herb has a bold, earthy flavor that shines in savory autumn dishes.
- Dried Cranberries: Nothing screams autumn food like the addition of cranberries. Use low-sugar dried cranberries, or cook down fresh cranberries for your stuffing.
- Pecans: Give this dish an extra crunch and warm, nutty flavor with pecans or walnuts.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make It Vegetarian: Substitute the ground turkey sausage for a meat substitute like tofu or tempeh to make this stuffed acorn squash vegetarian. You could also use lentils or quinoa in your stuffing in place of meat to keep it filling, like in my lentil and sweet potato soup.
- Add More Vegetables: The ground turkey acorn squash filling tastes amazing with a variety of vegetables. You can use leeks or fennel in place of the celery, or add kale, spinach, or chopped Brussels sprouts to pack it full of leafy greens.
- Top with Cheese: If you don’t need the dish to be dairy-free, you can grate fresh Parmesan cheese over the top. Asiago and Romano cheese also taste amazing with the fall flavors.
How to Make Turkey Stuffed Acorn Squash
This ground turkey stuffed acorn squash is an ideal healthy autumn comfort meal! Don’t be intimidated by using a whole acorn squash; they are easier to cut and cook than you think! All you need is a large, sharp knife and an oven preheated to 425°F.
Step 1: Cut and Cook the Squash. Start by cutting the acorn squash in half, then scoop out the seeds to create a bowl in the center of the squash. Brush the inside of the squash with olive oil and season with salt and pepper. Place the squash halves flesh side down on a parchment paper-lined baking sheet and bake for 30 minutes at 425°F.
Step 2: Start with the Aromatics. While the squash bakes, start preparing the stuffing. Add the olive oil to a large skillet and heat it over medium heat. Add the onions, celery, and garlic to the preheated fan. Cook for about 3-4 minutes or until they become fragrant and slightly translucent.
Step 3: Add the Ground Turkey. Add the sausage to the aromatics and break it up with a spatula or wooden spoon as it cooks. Once the turkey is cooked through, add the apple and rosemary. Let the stuffing cook for another 3-4 minutes to give the apples time to soften.
Step 4: Stuff the Squash. Remove the cooked squash from the oven and fill each half with the turkey stuffing. Top the stuffed squash with cranberries, pecans, and fresh parsley.
Expert Tips
- Fork-Tender Squash: The acorn squash is finished cooking when you can poke a fork through the skin. Don’t overcook the squash, or it will turn mushy.
- Picking a Good Acorn Squash: When selecting your squash at the grocery store, you’re looking for a squash that is firm without any dents or gashes in the skin.
- How to Cut an Acorn Squash: Don’t let cutting the squash intimidate you! All you need is a cutting board and a large, sharp chef’s knife. You may also want to place a silicone mat under your cutting board so it doesn’t slide around. Cut the squash directly in half, pressing firmly with your knife.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
This stuffed acorn squash with ground turkey is the perfect fall meal. Enjoy it at home for a weeknight dinner, or make it as part of a holiday meal with family and friends. This is the perfect dish for a “Friendsgiving” or autumnal dinner party. Everyone will be impressed with how delicious it is and how stunning it looks.
- For dinner, pair this hearty meal with a healthy holiday salad for a meal inspired by fall and winter flavors.
- Serve this stuffed squash with a Brussels sprouts casserole and this healthier stovetop stuffing or a healthy grain free stuffing for your holiday meals for a fun twist on some classic dishes.
- Don’t forget dessert! No meal is complete without a little sweet treat. These apple oatmeal bars are the perfect dessert for fall.
Recipe FAQs
I do not recommend freezing leftover acorn squash because it turns mushy when reheated.
I recommend reheating the leftovers on a baking pan in the oven at 350°F for 8-10 minutes, or until the stuffing is heated through.
You can save time cooking dinner by preparing the turkey filling and scooping out the acorn squash a day or two in advance. Then all you need to do is bake the squash and reheat the filling for dinner.
More Healthy Fall Squash Recipes
If you tried this Turkey Stuffed Acorn Squash recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Turkey Stuffed Acorn Squash
Ingredients
- 2 small Acorn Squash
- 1 tablespoon Extra Virgin Olive Oil
- 1 lb Turkey Sausage
- 1 Apple, diced with skin on
- ⅔ cup White Onion, diced
- ½ cup Celery, diced
- 2 cloves Garlic, minced
- 1 tablespoon Rosemary, dried
- ¼ cup Dried Cranberries Low Sugar
- 2 tablespoons Pecans, chopped
- Salt and Pepper to taste
- Parsley for garnish
Instructions
- Preheat over to 425 F. Prepare a baking sheet with parchment paper. Slice the acorn squash in half, scoop out the seeds leaving a dip or bowl in the center for the filling. Spray with cooking spray and sprinkle with salt and pepper. Place flesh side down on the baking sheet and roast 30 minutes.
- Heat a large skillet over medium heat. Add the extra virgin olive oil, onions, celery and garlic. Cook 3-4 minutes then add the sausage. Break it up with a wooden spoon while it cooks.
- Add the sliced apple with seasonings. Cook another 3-4 minutes until the apples soften.
- Remove the squash from the oven once it is cooked. Add the sausage filling to each squash, dividing it evenly among each one. Top with cranberries, pecans and garnish with sliced parsley before serving.
Notes
- Place a silicone mat under your cutting board and use a large chef’s knife to cut the acorn squash in half.
- The squash is cooked when it becomes fork-tender, meaning you can push a fork through the skin with minimal effort.
- Don’t freeze leftover acorn squash, or it will turn too mushy.
- Store leftovers in the refrigerator in an airtight container up to 3 days. Reheat leftovers in the oven at 350 F for 8-10 minutes or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family LOVES this recipe!
I’m so glad to hear this!
What makes you think 17 grams of fat makes something unhealthy and that you know more than me a nutritionist who has a degree in nutrition? You have to look at the big picture of how you’re eating. The mentality of looking at one meal or recipe and thinking it is too much fat is disordered thinking. Look at the forest not the trees. The devil is in the overall dosage of fat. Not one recipe.
This was so incredibly delicious and filling. I will definitely make this again. Very economical as well. While the squash was baking I made the filling so this meal only took about 30 min to make. Loved it!
Thank you Glenda!