Stuffed Acorn Squash

4.85 from 26 votes
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This stuffed acorn squash recipe with ground turkey is a meal all in one edible bowl! Each serving contains lean protein, quinoa, vegetables, and fruit.

Stuffed acorn squash with ground turkey.

Recipe Science

  • The seasonings add depth: salt and pepper enhance flavor, cinnamon and chili add warmth, and maple syrup caramelizes for a sweet, rich finish.
  • When adding spices or sweeteners, roast the squash cut side up. This keeps the flavors intact and prevents sticking.
  • Roasting at 425°F for 30 minutes caramelizes the squash, making it tender and bringing out its natural sweetness and golden color.

Why It Works

Have you ever wondered how to cook acorn squash? Those beautifully ridged gourds seemed more fit for decoration than dinner. But you are missing out on an incredible ingredient! I’ll teach you how to roast acorn squash and fill it with delicious ingredients.

These stuffed acorn squash boats are like Thanksgiving served in one adorable, edible bowl. You can’t go wrong with them as a starter, appetizer, or main dish. I like to serve generous amounts of savory turkey and quinoa stuffing for each portion. It’s a light, wholesome meal that brings all the comforting flavors of fall, ready to devour in under an hour!

Ingredients You’ll Need

  • Squash: Acorn squash, named for its shape, has a sweet, nutty flavor and creamy texture when cooked. Look for smaller gourds that, when cut in half, would serve one person.
  • Oil: Fruity olive oil roasts the acorn squash and sautes the vegetables and fruit.
  • Protein: I add quinoa and lean ground turkey for a heartier meal.
  • Seasoning: Fresh lemon zest, chives, and parsley brighten the stuffing. Salt, pepper, garlic powder, chili powder, and ground cinnamon boost the squash and filling’s flavor.
  • Vegetables: A good stuffing has a base of aromatics like carrots, onions, celery, and bell pepper. Spinach boosts the nutrition in each bite.
  • Fruit: Sauteed Fuji apples and dried cranberries add a hint of sweetness.
  • Nuts: Pecans add a delightful crunch.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This stuffed acorn squash with ground turkey recipe can be easily customized! Try these delicious options:

  • Squash: If you can’t find acorn squash, use butternut squash, mini honeynut squash, kabocha, or sweet potatoes.
  • Protein: Try crispy bacon, shredded chicken, diced ham, ground beef, or tofu.
  • Quinoa Swap: Try brown rice, wild rice, bulgur, or couscous.
  • Vegetables: Add kale, corn, zucchini, roasted bell peppers, or sun-dried tomatoes.
  • Apple Substitutes: Try different types of cooking apples, such as honeycrisp, Braeburn, McIntosh, or the more tart Granny Smith.
  • Oil: Try avocado oil, coconut oil, vegetable oil, or melted butter.
  • Cheese: Add shredded cheddar, gruyere, gouda, or grated parmesan cheese.
  • Seasoning: Add Cajun seasoning for a spicy kick or pumpkin pie spice for a sweeter taste. Add Italian seasoning for a concentrated herb flavor.
  • Nuts: Add peanuts, cashews, almonds, or walnuts.

How to Make Stuffed Acorn Squash

Step 1: Heat the Oven

Position the oven rack in the center to ensure even cooking. Preheat the oven to 425°F (218ºC). Line a sheet pan with foil for easy cleanup, and lightly grease it with oil to prevent sticking.

Step 2: Prepare the Squash

Start trimming a small slice off the bottom of the acorn squash on a cutting board to create a stable base. Next, cut a small portion off the stem end for another flat surface. Slice the squash halfway across the middle, then scoop out the seeds. Repeat with the second squash, and place all halves on the prepared sheet pan.

Step 3: Season the Squash

Brush olive oil on both the inside and outside of the acorn squash halves. Season with salt and pepper, then sprinkle cinnamon and chili powder over the flesh. Drizzle maple syrup into the cavity and along the rim.

Step 4: Roast

Roast the squash for about 30 minutes or until the flesh is fork-tender. This ensures it’s soft enough to complement the hearty turkey filling. Once done, remove the squash from the oven and let it cool slightly. This cooling step makes it easier to handle when adding the savory stuffing.

Step 5: Cook the Quinoa

Combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low to maintain a simmer. Cover and cook for 15 to 20 minutes until the quinoa is light and fluffy. Learn how to cook quinoa on the stovetop.

Step 6: Cook the Turkey 

Over medium heat, cook the ground turkey in olive oil in a large sauté pan. Break it into small pieces and cook until no longer pink, about 6 minutes. Season with salt and pepper, then transfer to a large bowl.

Step 7: Cook the Vegetables and Fruit

In the same pan, heat olive oil over medium. Sauté onions, carrots, celery, and garlic until tender. Add bell pepper for 2 minutes, then apples for 3 minutes, and spinach until wilted. Transfer to the large bowl.

Pan roasting ground turkey mixed with quinoa and vegetables to make a delicious stuffing.

Step 8: Make the Filling

Add 2 cups of cooked quinoa, cinnamon, chili powder, garlic powder, lemon zest, parsley, chives, rosemary, thyme, pecans, and cranberries to the bowl with the turkey mixture. Stir well to combine. Season with salt and black pepper, then adjust seasoning to taste.

Acorn squash roasting on a baking sheet.

Step 9: Stuff the Squash

Spoon about ½ cup of the turkey stuffing into each baked acorn squash half, filling them generously. Sprinkle with fresh parsley, chives, and a few extra pecans for a beautiful finish. Serve warm and enjoy!

Side view of an acorn squash loaded with turkey quinoa stuffing.

Frequently Asked Questions

Do you eat the skin of roasted acorn squash?

Yes, acorn squash skin is edible! After roasting, the flesh becomes tender, and the thin skin softens, making eating enjoyable. Since you’re already oiling the squash, try seasoning the skin with salt and pepper for added flavor. And don’t forget to save the seeds—you can bake them as a delicious, crunchy snack or topping! Check out how to roast pumpkin seeds for complete instructions.

How to cut an acorn squash for roasting?

Start by placing it on a cutting board with a stable grip. Use a sharp chef’s knife to carefully slice off a small section from both the bottom and the stem end to create flat surfaces—this makes the squash stable and easier to cut. Then, slice it in half across the middle, or cut it in half lengthwise if you have a larger squash. Scoop out the seeds and stringy fibers from each half. Now you’re ready to roast!

Do you bake acorn squash cut side up or down?

I recommend roasting acorn squash cut side down for the best results, as it allows the flesh to caramelize and stay moist. This method creates a tender, golden surface, ideal for serving it plain or adding fillings later. However, if you’re seasoning with spices or sweeteners like cinnamon, chili powder, or maple syrup, you’ll want to roast it cut side up to keep those flavors intact and avoid sticking to the pan.

More Squash Recipes

If you tried this Stuffed Acorn Squash Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Stuffed Acorn Squash

Roasted acorn squash with ground turkey is a meal all in one edible bowl! Each serving is filled with healthy lean protein, vegetables, and fruit.
4.85 from 26 votes
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings 6 servings
Course Entree
Cuisine American

Ingredients 
 

  • 2 tablespoons olive oil, divided
  • 3 small acorn squash
  • 1 ½ teaspoons kosher salt, divided
  • 1 ¼ teaspoon black pepper, divided
  • ½ teaspoon cinnamon
  • ¼ teaspoon chili powder
  • 1 tablespoon maple syrup
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 pound ground turkey
  • ½ cup minced yellow onion
  • ½ cup diced carrots, ⅛" dice
  • ½ cup diced celery, ⅛" dice
  • 1 teaspoon minced garlic
  • ½ cup diced red bell pepper, ⅛" dice
  • ¾ cup diced Fuji apples, ¼" dice
  • 3 cups baby spinach
  • ¼ teaspoon garlic powder
  • 1 teaspoon lemon
  • 2 teaspoons chopped parsley
  • 2 teaspoons sliced chives
  • ½ teaspoon chopped rosemary
  • ½ teaspoon chopped thyme
  • ½ cup chopped pecans
  • ¼ cup chopped dried cranberries

Instructions 

  • Heat the Oven – Set the oven rack to the center position. Heat to 425°F (218ºC). Line a sheet pan with foil and lightly grease with oil.
  • Prepare the Squash – Slice a small section off the bottom of the squash to create a stable, flat surface. Then, trim a small portion off the stem end to create another flat surface. Cut the squash in half width-wise through the center and scoop out the seeds. Repeat with the other squash. Place them on the sheet pan.
  • Season the Squash – Brush olive oil on the inside and outside of the squash halves. Season with salt and pepper. Sprinkle cinnamon and chili powder. Drizzle maple syrup inside the cavity and along the rim.
  • Roast – Roast for 30 minutes or until the flesh is fork-tender. Remove from the oven and allow to cool slightly.
  • Cook the Quinoa – In a medium saucepan, add the quinoa and water. Bring to a boil, then reduce the heat to low to simmer. Cover and cook until light and fluffy, about 15 to 20 minutes.
  • Cook the Turkey – In a large saute pan heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until no longer pink, breaking it into small pieces, about 6 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper. Transfer to a large bowl.
  • Cook the Vegetables and Fruit – Add 1 tablespoon of olive oil to the same pan over medium heat. Add the onions, carrots, celery, and garlic. Cook until tender, about 6 minutes. Add the bell pepper and cook for 2 minutes. Add the apples and cook for 3 minutes. Add the spinach and cook until wilted, about 3 minutes. Add to the large bowl.
  • Make the Filling – To the large bowl with the turkey mixture, add 2 cups of the cooked quinoa, ½ teaspoon cinnamon, ¼ teaspoon chili powder, garlic powder, lemon zest, parsley, chives, rosemary, thyme, pecans, and cranberries. Stir to combine. Season with 1 teaspoon salt and ¾ teaspoon black pepper, stir to combine. Season to taste.
  • Stuff the Squash – Scoop about ½ cup of the turkey stuffing into each acorn squash. Garnish with parsley, chives, and pecans, and serve warm.

Notes

  • Storing: Store in an airtight container for up to 5 days.
  • Reheating: Microwave in 30-second increments until hot.

Nutrition Facts

Serves: 6 servings
Calories 401kcal (20%)Carbohydrates 51g (17%)Protein 24g (48%)Fat 14g (22%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 37mg (12%)Sodium 520mg (22%)Potassium 1090mg (31%)Fiber 8g (32%)Sugar 8g (9%)Vitamin A 4700IU (94%)Vitamin C 69.3mg (84%)Calcium 110mg (11%)Iron 4.7mg (26%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4.85 from 26 votes (17 ratings without comment)

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18 Comments Leave a comment or review

  1. Christie says

    This was AMAZING! It’s rather easy to make but looks more “busy” as all the spices, but man, this was sooo good. My husband said it was one of the best meals I have ever made! Thank you!

  2. Elizabeth says

    Delicious! I substituted spicy chicken Italian sausage so modified the spices a bit. Loved the cinnamon and the little sweetness from the apples and cranberries. One of the best recipes I’ve tried this year! And I love almost all of Jessica’s recipes.

  3. Sierra says

    I made these for dinner tonight and my two year old loved the stuffing she even ate it without the squash. I’m sure this will be a staple in the house. Thank you for the recipe.

  4. Beth says

    Hi Jessica,
    I made this and it was totally delicious! I was a little confused about the stuffing directions. It called for chili powder and cinnamon in the directions, but left out the garlic powder from the ingredients list. I used the garlic powder, not the chili and cinnamon. It tasted great, but can you tell me what it’s supposed to be? Thanks!

    • Jessica Gavin says

      Thank you so much for making the recipe Beth! I restructured and updated the recipe so it’s less confusing. I really appreciate your feedback, it helps me improve my website!

    • Jessica Gavin says

      Great question Jill! I just updated the recipe, Thanks! Just drizzle a small amount over the cut squash before roasting 🙂