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Stuffed Acorn Squash

Gluten Free
|
WW Freestyle Points 5
|
Calories 399kcal

Last updated on 148 Comments

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Easy Stuffed Acorn Squash is a simple, healthy dinner. Filled with flavor, gluten free + perfect for a quick fall dinner!

Turkey Mushroom Apple Stuffed Acorn Squash

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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.

Turkey Mushroom Apple Stuffed Acorn Squash

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!

Every fall these Buffalo Chicken Spaghetti Squash Boats and Paleo Turkey Taco Stuffed Delicata Squash are always a hit!

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!

Turkey Mushroom Apple Stuffed Acorn Squash

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:

Ingredients for stuffed acorn squash laid out in bowls on a grey background

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!

A collage with step by step instructions showing how to cut acorn squash

How to make stuffed acorn squash:

Don’t be fooled by the many steps, stuffed acorn squash is actually easy to make!

  1. Cut, prep + roast your acorn squash.
  2. While the acorn squash cooks, cook your turkey, apple, mushroom filling. 
  3. When the acorn squash is finished roasting, scoop out the filling to create ‘boats’ and add to the turkey mixture.
  4. Stir the filling together so it’s evenly mixed.
  5. Stuff the acorn squash
  6. Top with cheese and bake!
A collage with step by step instructions showing how to make stuffed acorn squash.
Stuffed Acorn Squash on a parchment lined baking sheet

Substitutions for stuffed acorn squash:

There are a lot of ways to customize this 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

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!

Turkey Mushroom Apple Stuffed Acorn Squash

Acorn Squash FAQ:

Can you eat acorn squash skin?

Yes, you can. I prefer not to eat acorn squash skin, but it is edible. It’s tougher than a potato skin and almost has a waxy feel to it. 

What is the texture of acorn squash?

The texture of acorn squash is similar to butternut squash or a baked potato. It is soft.

What does acorn squash taste like?

Acorn squash tastes similar to butternut squash. It’s sweeter, but definitely not as sweet as fruit. It takes on the taste of whatever you season it with.

How do you eat acorn squash?

I eat these stuffed acorns squash out of the skin with a fork. I scrape the filling with my fork and discard the skin.

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.

Turkey Mushroom Apple Stuffed Acorn Squash

Stuffed Squash FAQ

Can you eat the skin of baked acorn squash?

Yes, you can eat the skin of acorn squash. We personally don’t love it because it’s a little bit tough and can be hard to digest, but you can absolutely eat it!

Is acorn squash a bad carb?

No! Acorn squash is not a bad carb! Acorn squash is a delicious, healthy carb that is great to mix in with your diet. It’s loaded with nutrition, low in calories and so yummy!

What meat goes with squash?

Most meats go well with squash. Cooked squash goes well with ground beef, ground sausage, ground turkey and cooked chicken!

How long does acorn squash last?

Raw acorn squash will last up to 2 months if stored in a cool dry place. Cooked acorn squash will last 2-4 days in your refrigerator.

Is there such a thing as white acorn squash/

Yes, there is white acorn squash! They are often called pepper squash and have a lighter flesh than compared to acorn squash.

What does acorn squash pair well with?

Acorn squash is slightly sweet so it pairs well with savory things like fresh herbs (rosemary, sage, thyme), onions, garlic, sausage, bacon, and other meats.

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.

Turkey Mushroom Apple Stuffed Acorn Squash

Other healthy dinner recipes to try:

Turkey Mushroom Apple Stuffed Acorn Squash
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4.94 from 73 votes

Stuffed Acorn Squash

Easy Stuffed Acorn Squash is a simple, healthy dinner. Filled with flavor, gluten free + perfect for a quick fall dinner!
Course Main Course
Cuisine American
Keyword paleo acorn squash, stuffed acorn squash, stuffed squash
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 399kcal
5
WW Freestyle Points 5
Author The Clean Eating Couple

Ingredients

  • 2 whole acorn squash cut in half
  • 1 tablespoon olive oil
  • 1 lb ground turkey or ground beef
  • 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!)

Instructions

  • 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.

Video

Notes

Substitutions for this recipe:
  • 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

Nutrition Facts

Nutrition Facts
Stuffed Acorn Squash
Amount Per Serving (0.5 acorn squash (1 out of 4 halves))
Calories 399 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 92mg31%
Sodium 576mg25%
Potassium 1298mg37%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 4g4%
Protein 37g74%
Vitamin A 1120IU22%
Vitamin C 25.9mg31%
Calcium 278mg28%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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Comments

  1. Samantha

    Question! Would this recipe also work with spaghetti squash? If so, would the cook time or temperature change?

    Reply

    • The Clean Eating Couple

      Hi Samantha, I’m not sure how this would work with a spaghetti squash… The filling of spaghetti squash is much more water-y than acorn squash. I would recommend just cooking your spaghetti squash and turkey mixture separately, shredding the spaghetti squash and then serving the turkey over it when you’re done. Hope that helps!

      Reply

  6. Amy

    The ingredients say ground turkey but in the instructions,#9,
    you refer to sausage. Is it turkey sausage or just ground turkey?
    Thank you. Looks so good!

    Reply

    • The Clean Eating Couple

      Hi Amy – It’s just ground turkey, that was a typo. However, you can make this with sausage, turkey or ground beef. It’s delicious no matter what you use!

      Reply

      • Amy

        Thank you so much for the quick reply. I just made it (using ground turkey) and the filling is very tasty! Since I’m not ready to eat it yet, I’m skipping step #10 and storing the filling and squash boats separately, to bake later. I’m also thinking if that works, this is going to be a great addition to Thanksgiving dinner.

        Reply

  7. Angela Lee

    5 stars
    I made this without the apples and it was amazing! I will definitely be making again and can’t wait to try it with the apples. I love following The Clean Eating Couple on Instagram.

    Reply

  8. Ryan

    5 stars
    SO delicious! The perfect combination of yummy fall flavors! Family approved from a very picky bunch and super easy/ quick to make. We added goat cheese on top due to dietary reasons and it was still very good! I’ll definitely be mking this again!

    Reply

    • The Clean Eating Couple

      I’m so glad you liked this recipe, Ryan! I’m totally going to try this with goat cheese – it’s my favorite type of cheese so I’m sure it’s delicious!

      Reply

  10. Dee K

    Is this recipe for 2 acorns, halved or 2 acorn halves? The way I read it you’d use 2 acorns but recipe implies 1 acorn.

    Reply

  11. Lori

    5 stars
    Loved the the stuffed acorn squash. I used butternut because that is what I grew in my garden. It turned out amazing.

    Reply

    • The Clean Eating Couple

      Thank you so much Lori! Glad it worked well with the butternut squash + so cool that you grew it yourself!

      Reply

  13. Lindsay Daniels

    5 stars
    I made this tonight and it was a hit! So delicious! I did add onions to mine because I’m in love with onions. 😉

    Reply

    • The Clean Eating Couple

      Thank you so much, Meghan! I’m glad you liked it – I need to try it with spicy turkey sausage, that sounds so good!

      Reply

  17. Liz

    5 stars
    Wow, I love this so much! I’ve made this two times now on separate Sundays and reheated all week for my work lunches. It reheats really well. I haven’t gotten to try it with the rosemary yet. I did add garlic and allspice and really like the flavor those added. Will definitely be making this regularly from now on.

    Reply

  18. Vicky

    5 stars
    Great recipe and incredibly flavorful! I made the recipe as is with the exception that I kept the acorn squash in 10 minutes longer before stuffing it with the turkey (because it wasn’t tender yet). Highly recommend and look forward to making again!

    Reply

    • The Clean Eating Couple

      So glad you liked it, Vicky! Sometimes acorn squash needs a little bit longer to cook depending on how ripe they are!

      Reply

  19. Ashley

    5 stars
    This recipe is so easy and delicious! My fiance already asked for me to make it again 🙂 Thanks Liz for so many healthy, yummy recipes!

    Reply

  22. Lisa

    5 stars
    I am not a fan of squash but my husband loves it. I found this recipe and thought it would work for both of us and boy does it, I used sausage and it was delicious! I am sure all the ideas for filling would be just as good. I have made this twice already and both times I ate every bite! I can’t think of any other way I will ever enjoy squash! Thank you!

    Reply

  23. Amber

    5 stars
    It was a great, simple recipe and tasted amazing. I added plant based ingredients such as vegan mozzarella and plant based italian sausage. It was hearty and filling.

    Reply

  24. Jenny

    5 stars
    I just want to preface this review by saying I am a terrible cook. I try, but if a recipe isn’t written out clearly enough for me, I somehow manage to mess it up! I followed this recipe to the letter and let me say – it was SO GOOD! I did end up with enough filling to fill an extra squash but other than that it turned out exactly the way it was supposed to and it was delicious to boot! Even my kids ate it (they are super picky but just picked out the mushrooms and ate everything else which is a miracle!) I really can’t wait to have this again and continue trying the recipes on this site because apparently they are “bad cook” proof!!

    Reply

    • The Clean Eating Couple

      I’m so happy to hear this, Jenny! I’m glad your whole family enjoyed the recipe and that it was easy to follow! Sometimes depending on the size of squash and the amount of filling in it you’ll wind up with extra filling 🙂

      Reply

  26. Cristina

    Can I use water in place of the Chicken Stock? I have all of the ingredients on hand except for that and obviously I’m not sending my husband out to the store for just the stock right now due to the pandemic! Any other suggestions for substitution of the stock?? Thank you!!

    Reply

  27. Shama Khan

    5 stars
    love this! i have been eyeing this recipe for over a year and i finally just made it. never really been a fan of apples but trying to branch out my pallet. it is delicious. if any body is wondering about the vegetarian version it comes out great! i also added a 1/2 teaspoon of cinnamon just to make it extra fall tasting. it looks amazing and i feel like a little chef in the making. thanks for sharing such an appealing recipe!

    Reply

  28. Amanda

    5 stars
    SO, SO, SO YUMMY! I made this for my meal prep for the week and I am so excited for lunch everyday! I will definitely make this again!

    Reply

  29. Elizabeth

    5 stars
    This recipe is amazing! I had never tried an acorn squash before, but the pictures just looked so good and it just got a little chilly here, so I was in the mood for some fall flavors! Next time, I do want to try a different cheese as all I had was cheddar and I think using mozzarella would take it over the top! I highly recommend!

    Reply

    • The Clean Eating Couple

      So glad you liked it!! It’s so good with any cheese on top but we love mozzarella or even gouda/gruyere 🙂

      Reply

  30. Janina Wojcik

    5 stars
    Made this today, and WOW this was so good. I did change up the recipe a little. I used ground turkey 99% fat free and turkey sausage. I also added some chopped leaks. So easy to make and quick too!

    Reply

  32. Kristen

    5 stars
    This was such a good fall recipe! I picked up some acorn squash at the store on a whim and found this recipe on Pinterest . The meal ended up looking great and tasting even better! It was quite easy to put together as well. I omitted the mushrooms because I’m not a huge mushroom fan and didn’t have any on hand. I will 100% be going back to this recipe and cooking it for friends and family.

    Reply

    • The Clean Eating Couple

      So glad you liked the recipe, Kristen! You can easily leave out the mushrooms or even add in other veggies like broccoli.

      Reply

  33. Heidi

    5 stars
    Made this for our family of six and everyone raved about it! A perfect fall dish with great depth of flavors. The kids also thought it was fun to have their own “bowl”. This one is going in my recipe file.

    Reply

  34. Bridget

    5 stars
    Loved this one! My mom who normally doesn’t like squash of any kind (?!) even loved it- I doubled the recipe and I’m glad I did because 4 of us ate an entire squash each. I added some spinach that I needed to use, and it was just a perfect fall meal, the mixture of apple with it is a great touch. I had some leftover of the stuffing that didn’t make it into the squashes that I ate with rice the next day for lunch. So good!

    Reply

  35. Catharine

    5 stars
    This was such a cozy fall recipe. The flavors combined so well. I ended up using a spaghetti squash instead since I had one on hand and it worked perfectly. I’m not a huge fan of mushrooms but know they are super nutritious so finding ways to mix them in like this are perfect.

    Reply

    • The Clean Eating Couple

      Glad the spaghetti squash worked out! I haven’t tried that. This recipe is definitely a great way to sneak in veggies!

      Reply

  36. Lisa Cohen

    5 stars
    I made this last week and again this week. Love it! However, I highly recommend roasting the squash seeds, It’s simple and delicious…I found the best squash seed roasting instructions on line…

    Reply

  37. Justyna Arraes

    5 stars
    OMG this recipe was so easy and delicious ! Definitely
    one of my favorite!!! Can’t wait to make it again! ❤️

    Reply

  38. Magdaleny

    5 stars
    Can I say how awesome this recipe was! Easy to follow and yes a little preparation but worth it. Also, I did not have ground turkey so I used pork and it came out great as well. The same with dried figs. I didn’t have so I used raisins. Overall, I give it 5 stars and will do it again.

    Reply

  39. Christine

    5 stars
    Made this last night. Used ground chicken ( d/t a turkey allergy in the familt). It was really yummy and easy to fix! I love recipes that don’t take forever to make. Will be making this often this fall and winter.

    Reply

  41. Eva S

    5 stars
    Such a great fall meal! Made for meal prep and it was super easy and fun, great way to combine a bunch of fall flavors and healthy vegetables. I added apples, mushrooms, onions, shredded carrots, and kale and it was delicious. Will definitely be making again due to the ease and customizability of the recipe. Thank you!

    Reply

  42. Jeannette

    5 stars
    This was delicious! My grocery store only had golden acorn squash, but I actually may like them better. I used chicken sausage some ground chicken mixed in instead of ground turkey and it was very tasty!

    Reply

  43. Megan

    5 stars
    I’ve made this twice now and love it! The chicken stock adds such a good flavor. I grate white cheddar gruyere cheese on top and it’s a great flavor combo.

    Reply

  44. Liz

    5 stars
    Yummy! Made some tweaks and was a big hit with the hubby! Not sure the stock was needed, only added a splash. Added chopped onion, dried thyme and a touch of ground sage. Didnt needed added salt.

    Reply

  45. Ashley

    5 stars
    Another winner! I loved this recipe—easy to make, delicious and all the flavors came together so nicely. Next time I make, I need to remember to roast the squash a bit longer before stuffing it but overall, I loved this recipe!

    Reply

  46. Terralynne

    5 stars
    I made this recipe for my family, and it was a hit, it was easy to make and ver flavourful. Instructions were easy to follow, i will definitely be making this again.

    Reply

  47. Colleen

    5 stars
    Made this last night and it was great – both my husband and I really liked it. I was surprised by how easily the recipe came together – we could definitely make this on a weeknight after work. The apple and herbs gave the acorn squash a really nice fall flavor – we will definitely make it again!

    Reply

  49. Jillian

    5 stars
    This was SO good! I’ve only ever had acorn squash with butter and brown sugar so this was definitely a very different direction. So satisfying. My husband who “doesn’t like squash” was even a fan. Thanks for this Liz!

    Reply

  50. Sophia Cacace

    5 stars
    I loved this recipe! I made it for me and my husband and it was so easy and filling! Definitely a must try if you haven’t already!

    Reply

  51. Katie Hartman

    5 stars
    Seriously my favorite way to make stuffed squash. All the flavors blend together so well, prefect healthy comfort food. I probably made this once a week for a month straight.

    Reply

  52. Kaitlin

    5 stars
    My absolute favorite way to eat acorn squash now- and it’s so versatile!! I’ve used this as a base for every acorn squash that I’ve roasted- thank you so very much 🙂

    Reply

  53. Jess Mitchell

    5 stars
    Made this again. Loved it. I had 3 squashes so used a whole one to mix in the stuffing. I added toasted almond for a crunch and texture.

    Reply

    • The Clean Eating Couple

      I don’t think you should have to increase the cook time for this. Maybe if your oven is overcrowded it could use a few more minutes.

      Reply

  55. Jess Mitchell

    5 stars
    So good so easy. I made them for my mom she can’t stop talking about. Delicious. This is probably my 5th time making. Fantastic recipe.

    Reply

  56. Kristin

    5 stars
    My husband and I weren’t in the mood for cooking tonight and almost leaned towards making an unhealthy, fast meal. Thank goodness he talked me out of it! I pulled up this recipe I saved from Instagram and not only was this delicious, but we enjoyed spending time making an easy, healthy recipe together. What a great way to spend unwinding from a long day and it didn’t feel like work at all. This has meat and veggies all stuffed into one delicious acorn squash!

    Reply

    • The Clean Eating Couple

      So glad you decided to make this recipe and were able to enjoy time together – that’s awesome! Happy you enjoyed it 🙂

      Reply

  58. Griff Neilson

    5 stars
    Just harvested some acorn squash from my garden and it was right in time for this recipe. It was a great dinner recipe for our family and our kids really liked it too. Thank you for sharing this one!

    Reply

  60. Dawn

    5 stars
    This was my first time cooking with Acorn squash. Thank you for a great introduction. Very easy, healthy and not complicated at all. Will be a keeper.

    Reply

  64. Christina

    5 stars
    Great recipe as always! It was really easy and a good way to make acorn squash yummy! It was great for breakfast also!

    Reply

  65. Madison

    5 stars
    I love this recipe! It’s so full of flavor and surprisingly easy to make. I don’t typically like mushrooms, but in this blend they’re so good for adding flavor!

    Reply

  67. CaDe

    5 stars
    One of my favs! I subbed the apples for pears bc of an allergy but this recipe is always on rotate in the fall bc it’s so filling and has so many fall flavors.

    Reply

  68. Justyna

    5 stars
    This recipe is amazing one of my favorite fall recipes . A must try ! I made it few times for family and friends and they all loved it !

    Reply

  70. Jamie

    5 stars
    I love this recipe!!! It is a perfect fall dish. The flavors all go so well together. My sister and I make it once a week!

    Reply

  71. Alicia

    5 stars
    This is another staple recipe that I keep on hand. So easy and unbelievably flavorful. I made this for a dinner party and got so many compliments!!

    Reply

  72. Rebecca

    5 stars
    This is so good! I added some wild and brown rice blend and also some thyme and sage to the herbs. Loved it and will make again!

    Reply