Turkey Stuffed Acorn Squash (Printable)

Roasted squash halves filled with savory turkey and vegetable stuffing, perfect for cozy autumn dining.

# What You Need:

→ Squash

01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Turkey Filling

04 - 1 pound ground turkey
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 celery stalk, finely diced
08 - 1 medium carrot, finely diced
09 - 1 apple, peeled, cored, and diced
10 - 1/2 cup fresh baby spinach, chopped
11 - 1 teaspoon dried sage
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - 1/4 teaspoon ground cinnamon
15 - 1/2 cup grated Parmesan cheese (optional)
16 - 1/3 cup low-sodium chicken broth
17 - Salt and pepper, to taste

→ Garnish

18 - 2 tablespoons chopped fresh parsley
19 - Additional Parmesan cheese, for serving (optional)

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil and season generously with salt and pepper. Place cut side down on the prepared baking sheet.
03 - Roast the squash for 30-35 minutes, or until tender when pierced with a fork.
04 - Meanwhile, heat a large skillet over medium heat. Add a drizzle of olive oil, then add the onion, garlic, celery, and carrot. Sauté for 3-4 minutes until softened.
05 - Add the ground turkey to the skillet and cook, breaking up with a spoon, until no longer pink.
06 - Stir in the diced apple, spinach, sage, thyme, paprika, cinnamon, and chicken broth. Cook for 4-5 minutes until the liquid is mostly evaporated and the filling is heated through. Season with salt and pepper to taste.
07 - Remove the squash from the oven and carefully turn them cut side up. Fill each half with the turkey mixture, mounding slightly.
08 - Sprinkle Parmesan cheese over the top if using. Return to the oven and bake for an additional 10-12 minutes, until the tops are golden and the cheese is melted.
09 - Garnish with chopped parsley and serve hot.

# Expert Hints:

01 -
  • The squash gets impossibly creamy while roasting, creating its own natural serving bowl
  • Ground turkey keeps it light but the apple and spices make it feel indulgent
  • Everything cooks in one pan with minimal cleanup
02 -
  • Acorn squash skin is edible and gets tender when roasted—no need to peel
  • The filling shrinks slightly as it cooks, so mound it higher than you think you should
  • Let squash rest 5 minutes before serving so they are easier to handle
03 -
  • Use a small ice cream scoop to fill the squash—it keeps things tidy and prevents overstuffing
  • If your squash wobbles, slice a tiny piece off the bottom to create a flat base

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