Turkey Mushroom Apple Stuffed Acorn Squash is a simple, nutritious dinner. Filled with winter flavors, naturally gluten free + perfect for a quick meal! This stuffed acorn squash recipe is the perfect weeknight dinner!
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This Turkey Mushroom Apple Stuffed Acorn Squash is perfect for eating on a cold fall/winter night.
Acorn squash gets roasted to perfection and tossed with protein packed turkey, mushrooms, apples and melty cheddar cheese for the perfect salty and sweet combo.
Done in under an hour and SO easy to make, this stuffed acorn squash recipe is going to be your new favorite.
If you’ve never made stuffed acorn squash, you’re in for a treat. I love making stuffed squash recipes, and they’re some of the most popular recipes on my website!
Stuffed squash recipes are great because they’re affordable (it’s always great to eat in season!), they’re packed with great healthy carbs, and they’re just super yummy!
This Turkey Mushroom Apple Stuffed Acorn Squash recipe is the ultimate cheesy, filling, protein packed delicious dinner!
Like all great dinner recipes – this was made with only a few ingredients, and done in under an hour.
Ingredients for Stuffed Acorn Squash:
To make stuffed acorn squash you’ll need acorn squash, chicken stock, mushrooms, turkey, apples, olive oil, spices and cheese! There is a list of substitutions later on in this post.
Lean ground turkey, mushrooms + apples are seriously the most delicious combination!! We love this recipe because it’s very versatile.
You can leave off the cheese for an awesome, hearty, paleo/whole30 meal, or you could even add some rice or quinoa if you’re looking for a heartier, more carb based meal!
(I’m slightly biased on the whole cheese thing though, cause.. I mean…look at that bubbly, brown, cheesy goodness!!)
How to cut and prepare acorn squash
- To cut acorn squash, slice from the stem towards the pointed edge of the squash directly down the middle. Acorn squashes have ridges in them, so if you can find a ridge to guide the knife through it will be easier to cut
- Once the acorn squash is cut in half, scoop out the seeds. You can just use a regular spoon. Make sure you scrape the inside of the squash until it is smooth and not stringy. Discard the seeds.
- Your acorn squash is now ready to roast!
How to make stuffed acorn squash:
Don’t be fooled by the many steps, stuffed acorn squash is actually easy to make!
Step 1: Cut, prep + roast your acorn squash.
Step 2: While the acorn squash cooks, cook your turkey, apple, mushroom filling.
Step 3: When the acorn squash is finished roasting, scoop out the filling to create ‘boats’ and add to the turkey mixture.
Step 4: Stir the filling together so it’s evenly mixed.
Step 5: Stuff the acorn squash
Step 6: Top with cheese and bake!
Can I make this stuffed acorn squash paleo or whole30?
Yes. To make this Turkey Mushroom Apple Stuffed Acorn Squash paleo or whole30 just leave off the cheese!
Will this recipe also work with spaghetti squash?
I haven’t tried making this recipe with spaghetti squash but I’m sure it would be delicious! Check out this recipe for Buffalo Chicken Spaghetti Squash Boats to see how to cook the squash.
I would follow the directions in that post and just sub in this filling instead of the chicken/broccoli filling.
How to store stuffed acorn squash:
I would not recommend freezing the stuffed acorn squash, but it does hold well in the refrigerator. It will be fine for 3-4 days in the fridge.
If you want to make the filling/stuff the acorn squash ahead of time you can also do that and bake when you’re ready to eat!
What kind of apples should I use?
You can use any type of apple in this recipe and it will be yummy, however – I prefer honey crisp apples! They’re my favorite.
Substitutions for stuffed acorn squash:
- Meat– You can use ground beef, ground pork, sausage or ground chicken instead of turkey in this recipe if you’d like. We also have a Beef Stuffed Acorn Squash recipe.
- Whole30/Paleo – simply omit the cheese
- Mushrooms – If you don’t like mushrooms, omit them. You could also add in some chopped onions in their place, but I would halve the amount.
- Herbs – If you don’t have fresh rosemary, sub with 1 tablespoon dried rosemary. You can also sub with thyme.
- Cheese – Cheddar, mozzarella or gruyere are all delicious!
- Vegetarian – I haven’t tried making this vegetarian, but I think it would be delicious if you subbed in chickpeas and a mix of quinoa or rice as the filling.
- WW Freestyle – The only points in this recipe come from the olive oil and cheese. Feel free to sub/adjust to have a lower point meal. Points calculated using 99% fat free turkey
Other healthy dinner recipes to try:
- Paleo Turkey Taco Stuffed Delicata Squash
- Beef Stuffed Acorn Squash
- Whole 30 Greek Chicken Spaghetti Squash Bake
- Buffalo Chicken Spaghetti Squash Boats
Stuffed Acorn Squash
- 2 whole acorn squash cut in half
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 1/2 cups baby bella mushrooms chopped
- 1 cup honey crisp apples peeled + chopped in small pieces
- 1/2 cup chicken stock
- 2 teaspoon fresh rosemary chopped finely
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheese (cheddar, gruyere or mozzarella all work great!)
- Preheat oven to 450 degrees
- Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking
- Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil.
- Bake the squash for 20 minutes, until it is tender when pierced with a fork
- While the squash cooks - heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown.
- While the turkey is cooking, chop mushrooms, apples + herbs.
- Add in chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes.
- When the squash is done, remove from the oven + scoop out most of the cooked center, leaving a little bit of filling in the acorn squash.
- Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in.
- Scoop the turkey/squash mixture back into the squash + top with cheese of choice
- Bake them at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheesy gets crispy.
- Meat- You can use ground beef, ground pork, sausage or ground chicken instead of turkey in this recipe if you'd like. We also have a Beef Stuffed Acorn Squash recipe.
- Whole30/Paleo - simply omit the cheese
- Mushrooms - If you don't like mushrooms, omit them. You could also add in some chopped onions in their place, but I would halve the amount.
- Herbs - If you don't have fresh rosemary, sub with 1 tablespoon dried rosemary. You can also sub with thyme.
- Cheese - Cheddar, mozzarella or gruyere are all delicious!
- Vegetarian - I haven't tried making this vegetarian, but I think it would be delicious if you subbed in chickpeas and a mix of quinoa or rice as the filling.
- WW Freestyle - The only points in this recipe come from the olive oil and cheese. Feel free to sub/adjust to have a lower point meal. Points calculated using 99% fat free turkey