Looking for a simple, nutritious dinner? This Turkey Mushroom Apple Stuffed Acorn Squash is perfect for a quick meal and filled with warm winter flavors. This post was originally shared in Feb of 2017 but the photos + content have been since updated.
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If I could only eat one dinner for the rest of the winter.. it would probably be this Turkey Mushroom Apple Stuffed Acorn Squash. There are some dinners that were just made for eating on cold winter nights – and this is definitely one of them. This recipe originated after I went to the farmers market and bought WAY too much produce a while ago. I always get a little over excited when I go grocery shopping of any kind and forget that Tyler and I are only two people… so we really don’t need that much food.
My eyes truly always are bigger than my stomach. Anyways, for some reason I felt the need to buy a boatload of squash – acorn, butternut and kabocha. It was all so cheap and they were locally grown + organic… so I just couldn’t resist.
That week, by Wednesday night we were both thinking really… squash..again?? So I knew I had to do something fun with it to mask that we were eating the same veggie for the 4th night in a row! After a little bit of browsing on Pinterest + some scouring of the fridge… I came up with this.
Cheesy, filling, protein packed deliciousness! Like all great dinner recipes – this was made with only a few ingredients, and done in under an hour. (Cause who has time to stand over the stove all night.. not me!) It takes a little bit longer to make than most of our recipes just because the squash takes a bit of time to roast, but it’s so worth the wait!
Lean ground turkey, mushrooms + apples are seriously the most delicious combination!! Not to mention that this got a ‘This was really good” stamp of approval from Ty.. .and zero complaints about eating squash for the 4th or 5th day in a row. That’s how you know it’s good! We love this recipe because it’s very versatile. You can leave off the cheese for an awesome, hearty, paleo/whole 30 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!!)
Click here to pin this recipe for later!
No matter what substitutions you make, you will for sure love this recipe… We make it at least once a month!
Turkey Mushroom Apple Stuffed Acorn Squash
Looking for a simple, nutritious dinner? This Turkey Mushroom Apple Stuffed Acorn Squash is perfect for a quick meal and filled with warm winter flavors.
Ingredients
- 2 acorn squash halved
- 2 tbsp olive oil
- 1 lb ground turkey
- 1.5 cups button mushrooms, chopped
- 1 cup apples, chopped
- 1/2 cup chicken stock
- 1 tsp fresh rosemary
- 1 tsp pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 3/4 cup shredded cheese (Mozzarella, gruyere or cheddar all work great!)
Instructions
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Preheat oven to 450 degrees
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Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking
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Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil.
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Bake the squash for 20 minutes, until it is tender when pierced with a fork
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While the squash cooks - sauté turkey in olive oil for 10-15 minutes until brown.
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Add in chopped mushrooms, apples, chicken stock, rosemary, pepper and salt to the pan with the turkey. Sauté for an additional 5 minutes.
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When the squash is done, remove from the oven + scoop out most of the cooked center.
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Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in.
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Scoop the sausage/squash mixture back into the squash + top with cheese of choice
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Bake them at 450 for 5-10 minutes until cheese melts, and then broil for 2-3 minutes so the cheesy gets crispy.
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Enjoy!
Recipe Notes
Nutrition Facts: Calories: 389 Fat: 20g, Carbs: 32g, Protein: 30g
Things we used for this recipe: olive oil, chicken stock, rosemary, pepper, sea salt, baking sheet
Click here to pin this recipe for later.
Do you have any winter dinner favorites? This and our Whole 30 Italian Wedding Soup are two of our go to meals. Simple, quick, and they warm you up! (Even though it’s about 60 degrees as I’m typing this… Does that mean soon spring will be here??) Even if the weather isn’t cold I’m still going to make this!
You can get the nutrition facts for this recipe here.
Looking for more healthy dinner inspiration? Try these recipes!
Paleo Turkey Taco Stuffed Delicata Squash
Whole 30 Greek Chicken Spaghetti Squash Bake
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Question! Would this recipe also work with spaghetti squash? If so, would the cook time or temperature change?
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!
Wonderful recipe! A family favorite. A great way to get my kid to eat acorn squash!
So glad you like it, Kimberly!!
This is so delicious! I’ve made it several times. Thanks for the recipe! 🙂
I’m so glad you like it, Dilyn!