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!
Every fall and winter these Buffalo Chicken Spaghetti Squash Boats and Paleo Turkey Taco Stuffed Delicata Squash are always a hit!
- 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
- apples
- olive oil
- spices
- cheese
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.
We love to get our ground turkey from ButcherBox. Learn more about why we love it in this Butcher Box Reviews Post.
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.
Olive Oil: If you don’t have olive oil you can use avocado oil or melted butter.
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.
Chicken Stock: Chicken broth, chicken stock, and bone broth can all be used interchangeably. You can also use vegetable or beef broth.
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:
If you love ground turkey, check out these Healthy Ground Turkey Recipes! Otherwise check out these other healthy dinner recipes:
Stuffed Squash Recipe
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 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!)
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
- 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
Samantha says
Question! Would this recipe also work with spaghetti squash? If so, would the cook time or temperature change?
The Clean Eating Couple says
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!
Marisa N. says
This was easy and delicious. We aren’t a mushroom family but I added some thyme and the tiniest bit of soy sauce to replace that umami mushroom flavor and it worked pretty well. A nice fall dinner!
Kimberly Baxter says
Wonderful recipe! A family favorite. A great way to get my kid to eat acorn squash!
The Clean Eating Couple says
So glad you like it, Kimberly!!
karen says
can i subtitute the mushroom with somthing else
The Clean Eating Couple says
Hi Karen – there is a list of substituions in the recipe. If you don’t have or don’t like mushrooms, simply omit them.
Dilyn says
This is so delicious! I’ve made it several times. Thanks for the recipe! 🙂
The Clean Eating Couple says
I’m so glad you like it, Dilyn!
Whitney says
Did you use red or green apples?
The Clean Eating Couple says
Hi Whitney, You can use either. I prefer red apples but any type of apple will work!
Jenn says
This is a perfect fall meal. It’s so simple to make and so filling and delicious!
The Clean Eating Couple says
Thank you so much!! I totally agree- it’s so cozy and yummy for fall!
Amy says
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!
The Clean Eating Couple says
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!
Amy says
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.
Angela Lee says
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.
The Clean Eating Couple says
I’m so glad you liked this recipe, Angela! And so happy you’re following 🙂
Ryan says
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!
The Clean Eating Couple says
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!
Kristina says
Healthy + satisfying recipe full of delicious Fall flavors!
The Clean Eating Couple says
So glad you liked them, Kristina! They’re the ultimate fall dinner 🙂
Dee K says
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.
The Clean Eating Couple says
The recipe is for 2 acorn squash. You cut them in half, so there are 4 halves.
Lori says
Loved the the stuffed acorn squash. I used butternut because that is what I grew in my garden. It turned out amazing.
The Clean Eating Couple says
Thank you so much Lori! Glad it worked well with the butternut squash + so cool that you grew it yourself!
Terri says
This was so good. Tastes like Fall. Definitely making it again!
The Clean Eating Couple says
So glad you liked it, Terri! It’s one of my favorite fall recipes!
Lindsay Daniels says
I made this tonight and it was a hit! So delicious! I did add onions to mine because I’m in love with onions. 😉
The Clean Eating Couple says
Thank you so much, Courtney! Glad you liked it. Onions/fresh garlic are a great addition!
Jenn says
So easy and so delicious! The whole family loved it!
The Clean Eating Couple says
I’m so glad you + your family liked it, Jenn!
Meghan says
OMG this is DELICIOUS!!! I used spicy turkey sausage, chopped onion and garlic. YUMMM!!!
The Clean Eating Couple says
Thank you so much, Meghan! I’m glad you liked it – I need to try it with spicy turkey sausage, that sounds so good!
Sharon says
Super Delicious and easy to put together. Big hit with my hubby too! I will make this again!
The Clean Eating Couple says
So glad you liked it, Sharon! It’s one of our favs!
Liz says
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.
The Clean Eating Couple says
I’m glad you like them, Liz! They reheat super well. Love the addition of the garlic + allspice!
Vicky says
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!
The Clean Eating Couple says
So glad you liked it, Vicky! Sometimes acorn squash needs a little bit longer to cook depending on how ripe they are!
Ashley says
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!
The Clean Eating Couple says
Thank you so much, Ashley! That makes me so happy to hear. Love that you + your fiancé enjoyed it!
Vanessa says
Such a great fall recipe! Very filling, delicious and easy to put together!
The Clean Eating Couple says
Thanks, Vanessa! It’s one of our favorite fall meals too 🙂
SARA M WEISBRODT says
Husband approved! Delicious and perfect flavor for the holidays
The Clean Eating Couple says
Yay! Love to hear that! Thanks for trying the recipe!
Lisa says
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!
The Clean Eating Couple says
So glad you liked it, Lisa! It is really yummy with sausage!
Lisa Wilks says
Can you make the stuffing ahead of time?
The Clean Eating Couple says
Yes, you could. You can make/stuff the squash and then bake it in the oven when ready to eat. I would just scoop the filling out of the acorn squash when it’s warm because it’s a little easier to do than when it’s ice cold 🙂
Amber says
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.
The Clean Eating Couple says
Thank you so much, Amber! Glad you enjoyed it + love that you were able to make it vegan!
Jenny says
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!!
The Clean Eating Couple says
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 🙂
Morgan frangione says
Loved this recipe, so easy and delicious
The Clean Eating Couple says
Thanks, Morgan! Glad you liked it!
Cristina says
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!!
The Clean Eating Couple says
Yes! If you have veggie or beef stock that will work too 🙂
Shama Khan says
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!
The Clean Eating Couple says
So glad you enjoyed it, Shama! This makes me so happy to hear!
Amanda says
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!
The Clean Eating Couple says
So glad you liked it, Amanda! Than you so much!
Elizabeth says
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!
The Clean Eating Couple says
So glad you liked it!! It’s so good with any cheese on top but we love mozzarella or even gouda/gruyere 🙂
Janina Wojcik says
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!
The Clean Eating Couple says
So glad you enjoyed it, Janina! Thank you!!
Tiffany says
Super simple and filling fall recipe! Made our house smell amazing and we had plenty of leftovers to enjoy.
The Clean Eating Couple says
Love to hear that, Tiffany! Thank you 🙂
Kristen says
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.
The Clean Eating Couple says
So glad you liked the recipe, Kristen! You can easily leave out the mushrooms or even add in other veggies like broccoli.
Heidi says
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.
The Clean Eating Couple says
Love that, Heidi!! They are fun to eat 🙂 Thank you so much for trying them!
Bridget says
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!
The Clean Eating Couple says
Thanks, Bridget! Love the addition of spinach – great way to add more veggies!
Catharine says
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.
The Clean Eating Couple says
Glad the spaghetti squash worked out! I haven’t tried that. This recipe is definitely a great way to sneak in veggies!
Lisa Cohen says
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…
The Clean Eating Couple says
So happy you liked the recipe, Lisa! Thank you!
Justyna Arraes says
OMG this recipe was so easy and delicious ! Definitely
one of my favorite!!! Can’t wait to make it again! ❤️
The Clean Eating Couple says
So happy you liked the recipe, Justyna!!
Magdaleny says
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.
The Clean Eating Couple says
So happy you liked it, Magdaleny!! Thank you!
Christine says
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.
The Clean Eating Couple says
So happy you liked it! Thank you Christine!
Jennifer says
This was delicious and so filling! Will definitely be making it again!
The Clean Eating Couple says
So glad you liked it, Jennifer! thank you!
Eva S says
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!
The Clean Eating Couple says
Thanks, Eva! Love that you were able to customize it 🙂
Jeannette says
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!
The Clean Eating Couple says
Thanks, Jeanette! I’m glad you liked it and that chicken sausage combo sounds great!
Megan says
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.
The Clean Eating Couple says
So happy you enjoyed them, Megan! Thank you!
Liz says
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.
The Clean Eating Couple says
Thanks, Liz! I’m so glad you enjoyed it! That sounds great!
Ashley says
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!
The Clean Eating Couple says
So happy you liked it, Ashley! Thank you so much!
Terralynne says
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.
The Clean Eating Couple says
Thank you so much, Terralynne! I really appreciate it!
Colleen says
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!
The Clean Eating Couple says
So glad you liked it, Colleen! Thank you so much!
Leah says
It was really good! I used one huge acorn squash that pretty much equaled two. I substituted Italian hot chicken sausage. I used fresh onion and garlic instead of powder. Used canned mushrooms as I didn’t have fresh. Used shredded three cheese and added half cup of quinoa.
Jess says
Wow, wow, wow, so so easy so simple. So yummy. Can’t wait to make make again. Amazing.
The Clean Eating Couple says
So happy you like it, Jess! Thank you!
Jillian says
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!
The Clean Eating Couple says
So happy. to hear you liked it, Jillian!
Sophia Cacace says
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!
The Clean Eating Couple says
Thanks Soph!! So glad you both liked it 💙💙
Katie Hartman says
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.
The Clean Eating Couple says
Thank you so much! I’m so happy you liked the recipe!
Kaitlin says
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 🙂
The Clean Eating Couple says
Thanks, Kaitlin! Glad you like it!
Jess Mitchell says
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.
The Clean Eating Couple says
So glad you liked it!
The Clean Eating Couple says
So glad you liked it, Thanks Jess!
kalysam says
I am doubling the recipe. Should I increase the cooking time?
The Clean Eating Couple says
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.
Jess Mitchell says
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.
The Clean Eating Couple says
So happy you both liked the recipe, Jess!
Kristin says
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!
The Clean Eating Couple says
So glad you decided to make this recipe and were able to enjoy time together – that’s awesome! Happy you enjoyed it 🙂
Jill says
This is a great recipe, one of my fall favorites!
Griff Neilson says
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!
The Clean Eating Couple says
Thanks, Griff! Glad you and your family enjoyed it!
Ariana says
So much easier than I expected and sooo yummy!!!
The Clean Eating Couple says
Thanks, Ariana! so happy. you liked it!
Dawn says
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.
Dawn says
Forgot to add a rating.
The Clean Eating Couple says
Thanks, Dawn! So glad you liked it!
Trudi says
I will skip the cheese everything isle sounds good!
Wanda Ryals says
Could you add some walnuts?
The Clean Eating Couple says
I’m sure it would work!
Jenn k says
Such a perfect fall meal! This is delish!
The Clean Eating Couple says
Thank you so much, Jenn! Glad you liked it!
Christina says
Great recipe as always! It was really easy and a good way to make acorn squash yummy! It was great for breakfast also!
The Clean Eating Couple says
Thanks, Christina! I appreciate it!
Madison says
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!
The Clean Eating Couple says
Thank you so much!!
Chris says
This recipe is amazing. My whole family loves this, and they never agree on anything. It’s in my favorites list.
The Clean Eating Couple says
So happy your family enjoys it, Chris!
CaDe says
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.
The Clean Eating Couple says
That substitution sounds delicious!! Thanks for trying it!
Justyna says
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 !
The Clean Eating Couple says
So happy everyone enjoyed it!
Jessica says
So easy to make and so tasty. On weekly rotation during squash Season. Love the flavor.
The Clean Eating Couple says
Thank you so much, Jessica!
Jamie says
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!
The Clean Eating Couple says
So happy you liked it, Jamie! Thank you 🙂
Alicia says
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!!
The Clean Eating Couple says
Yay! Love hearing that!
Rebecca says
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!
The Clean Eating Couple says
Sounds so yummy! Thanks for sharing, Rebecca!
Mark says
This is a great recipe and I found it was very open to substitutions. When I went shopping there was one acorn squash left but several honey nut squash. I roasted one of each, and since the honey nut is sweeter, I subbed red onion for the apples… and it worked! This would be a great breakfast or brunch dish with a poached or soft scrambled egg. Thanks for the recipe!
Sara says
Can you freeze this
The Clean Eating Couple says
Please read the blog post. We’ve written: Freezing: I would not recommend freezing the stuffed acorn squash as it will get soggy
Alondra Elizondo says
I gave just the stuffing part to my toddler and he loves it!!
Claudia says
Loved it!
Joleigh says
Overall, we liked the recipe although we didn’t put in as much rosemary as it called for because we could tell it was enough for our taste. The half cup of chicken broth didn’t cook out enough before it was ready to mix with the squash so we had to drain it. And maybe it’s our oven but we will try lowering the temperature for the squash, it kind of overcooked it at 450 F. Since we used cheddar, we will try gruyere next time.
Brad says
This is SO good! I am so happy I found you guys. I probably use your recipes a few times per week. I added a dash of allspice to this to add some Mediterranean flavor.
Amy says
So good! I added yellow bell pepper and shallots. I also mixed mozzarella cheese into the mixture and sprinkled Gruyere on top. This is definitely a keeper!
Ruth says
This was so delicious! Sautéed some baby kale in with the mix just to up the veggies (weight watchers) and it was just fantastic. So excited to eat leftovers tomorrow! Used ground chicken, baby Bellas, Macintosh apple, kale, caramelized onion, and spices.
Mary says
This version of stuffed acorn squash is SOOOOO good!!! My husband and I kept commenting about how delicious it was as we ate it. It is also really good reheated! Will definitely be making this one again soon!
Kathy says
This was delicious!! Even though I love mushrooms, I didn’t have any so I used zucchini and it turned out awesome!! Thanks for the great recipe!
Kathy says
5 stars for sure!
Dawn says
This is a phenomenal recipe! It did not disappoint. Such a nice, flavorful blend and so healthy! Will be making this again!
Austin Sherrill says
Absolutely delicious. I didn’t have mushrooms so I omitted them. Getting some today to try the recipe out again (I rarely make online recipes more than once). I used fresh onions and garlic instead of powder and exchanged the chicken broth for some leftover butternut squash soup I had on hand. The soup had a hint of nutmeg and cinnamon in it and it just set the whole thing off. Thanks for the recipe!
Traci says
Super easy to make and love the flavor combination!! I followed the recipe pretty closely and it’s a winner in our house. Will make again:)
Grace says
Absolutely and utterly delicious!
Thank you for giving us a new fall favorite!!
Natalie Curran says
This was delicious! The flavors work so well together. My kids absolutely loved it.
Would it be possible to make this as a casserole/bake to feed a larger crowd. Thinking it would be a great side to bring to thanksgiving dinner!
The Clean Eating Couple says
I haven’t tried that but I’m sure it would be delicious!
EB says
Let me preface this by saying I don’t cook often, and when I do, I normally just throw things together and hope they work. I bought an acorn squash and research what the heck to do with it. I found this recipe, and it was SO easy and straightforward. I improvised a bit with the meat (used seitan chorizo), but it turned out GREAT! I also loved that there were details about substituting other ingredients. I’d recommend this to a more seasoned (pun intended) cook or a novice like me.
Margaret says
This looks great. I’m making it this Thanksgiving!
Emily says
Loved this recipe! So easy and yummy! The apple was a great add!
Jo says
I love this. I use breakfast turkey sausage and I don’t add the apples. But we love this recipe.
Vicki says
I will make again. I upped the seasonings but it is truly a delicious combo. Comforting and yummo.
Christine Ordemann says
This recipe is absolutely delicious and easy to make. I have been making it for years. Highly recommend
Liz says
Very yummy! I made it without mushrooms, opting for diced yellow onion instead. I will be making this again for sure!
Julie Vincent says
If I use ground Italian chicken sausage in the chub, should I omit the seasonings since that it well flavored?
The Clean Eating Couple says
I’m not sure because I haven’t tried that! I’d probably just add the spices, I think it will be fine
Emily Gash says
If you use dairy free cheese and sun the meat for plant based Italian sausage it becomes vegan. It’s also great if you throw in some chickpeas