Easy Stuffed Acorn Squash is a simple, healthy dinner. Make it with sausage or keep it vegetarian for a yummy meal!
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This Stuffed Acorn Squash is perfect for eating on a cold fall and 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.
(And if you’re still planning your Thanksgiving menu – check out these Healthy Thanksgiving Recipes!)
Why we love this Stuffed Acorn Squash Recipe
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!
- Done in under an hour-This acorn squash recipe is done in under an hour.
- Filling & healthy– this is a super healthy dinner that is really hearty!
- Made with affordable ingredients: Stuffed squash recipes are great because they’re affordable
This Stuffed Acorn Squash recipe is the ultimate cheesy, filling, protein packed delicious dinner!
Turkey Stuffed Acorn Squash Ingredients
To make acorn squash with this fall and winter filling you’ll need:
- acorn squash
- chicken stock
- baby bella mushrooms
- ground turkey or ground Italian sausage
- olive oil
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
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 honeycrisp apples! They’re my favorite.
How to pick an Acorn Squash
If you’re wondering how to pick an acorn squash – it’s very simple! Acorn squash should be firm to the touch, like a potato.
You’ll want to look for one that is medium in size because the larger the squash, the more seeds. Make sure the squash isn’t mushy and look for ones that don’t have many holes or dents.
How to cut 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 halves until they are 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!
- Cut, prep + roast the squash halves on a parchment lined baking sheet.
- While the acorn squash halves cook, cook your turkey, apple, mushroom filling.
- When the acorn squash is finished roasting, scoop out the filling to create ‘boats’ and add to the turkey mixture.
- Stir the filling together so it’s evenly mixed.
- Stuff the acorn squash
- Top with cheese and bake on the parchment lined baking sheet!
How to eat Acorn Squash
Acorn squash needs to be cooked before you can enjoy it. It’s best when roasted and eaten warm from the oven! You can also slice it and add it to a salad or mash it. You shouldn’t eat the skin of the acorn squash.
Stuffed Squash Recipe Substitutions
There are a lot of ways to customize this stuffed acorn squash!
Acorn Squash: I haven’t tried making this with other squash, but I think a spaghetti squash would work. Check out our Buffalo Chicken Spaghetti Squash Boats for ideas.
Meat: You can make acorn stuffed squash with Italian sausage, ground beef, ground pork, or ground chicken instead of turkey in this recipe if you’d like. We also have a Beef Stuffed Acorn Squash recipe.
Mushrooms: If you don’t like baby bella mushrooms, omit them. You could also add in some chopped onions in their place, but I would halve the amount.
Apples: You can omit apples if you don’t like them. Any apple variety will work.
Herbs: Fresh herbs will definitely give the most flavor. 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! Freshly grated cheese will melt better.
Whole30/Paleo: Omit the cheese
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.
What to serve with Acorn Squash
This stuffed acorn squash is a complete meal! Feel free to serve it with extra veggies on the side like:
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, Italian sausage, bacon, and other meats.
How long does Acorn Squash last?
Refrigerator: Stuffed acorn squash will last for 3-4 days in the refrigerator.
Freezing: I would not recommend freezing the stuffed acorn squash as it will get soggy
Make Ahead: 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!
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.
Stuffed Acorn Squash Recipe FAQ
Most meats go well with squash. Cooked squash goes well with ground beef, ground Italian sausage, ground turkey, and cooked chicken!
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.
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.
Yes, you can eat the skin of acorn squash. It’s a little bit tough and can be hard to digest, but you can absolutely eat it! I prefer not to eat acorn squash skin, but it is edible. It’s tougher than a potato’s skin and almost has a waxy feel to it.
There isn’t much nutritional value to eating acorn squash skin. We don’t recommend eating it.
Acorn squash is sweet and tastes similar to a butternut squash. It has a slightly milder flavor.
Other healthy dinner recipes to try:
Stuffed Squash Recipe
- 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 honeycrisp 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