Stuffed Acorn Squash
A Stuffed Acorn Squash recipe you have to try! This stuffed squash is so easy to make - try it with sausage or keep it vegetarian!
Servings: 4 people
Calories: 399kcal
Ingredients
- 2 whole acorn squash cut in half
- 1 tablespoon olive oil
- 1 lb ground turkey or ground beef
- 1 ½ cups diced baby bella mushrooms
- 1 cup peeled and diced honeycrisp apples
- ½ cup low sodium chicken stock
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup shredded cheese (cheddar, gruyere or mozzarella all work great!)
Instructions
- Preheat the oven to 450 degrees F and prepare a parchment lined baking sheet. Spray the parchment paper with olive oil to prevent squash from sticking.
- Slice the acorn squash in half vertically. Scoop out the seeds and place the squash flat on sheet, cut-side face down.
- 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. Brown the turkey in the olive oil for 10 minutes until almost cooked through.
- While the turkey is cooking, chop the mushrooms, apples and herbs.
- Add the chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes.
- When the squash is cooked, remove from the oven and scoop out most of the flesh, leaving a little bit of filling in the acorn squash.
- Add the squash filling to the turkey/mushroom/apple mixture in the pan and stir until completely mixed in.
- Scoop the turkey/squash mixture back into the hollowed out squash and top with cheese.
- Bake them at 450 degrees F for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheese 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
Serving: 0.5acorn squash (1 out of 4 halves) | Calories: 399kcal | Carbohydrates: 30g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 576mg | Potassium: 1298mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1120IU | Vitamin C: 25.9mg | Calcium: 278mg | Iron: 2.9mg
