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.

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.
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Featured Comment 18
“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.”—Sierra
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.

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.

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!

Frequently Asked Questions
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.
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!
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

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
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.
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!
Jessica Gavin says
Great job, Christie! I’m so happy that your family enjoyed the stuffed acorn squash recipe.
Jeri Bitney says
Do you have a suggestion for a substitute for the quinoa? I am very allergic to it.
Jessica Gavin says
Yes! Brown rice, wild rice, or barley would be delicious substitutes for quinoa.
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.
Jessica Gavin says
Thank you for your feedback, Elizabeth! The spicy chicken sausage sounds wonderful for the stuffing.
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.
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!
Veronica Seroter says
Making this tonight! Do you use fresh cranberries or dried? Thanks!
Jessica Gavin says
Hi Veronica! Dried 🙂
Jill Rodolf says
Wondering what you do with the maple syrup? I don’t see it used in the instructions!? Thanks!
Jessica Gavin says
Great question Jill! I just updated the recipe, Thanks! Just drizzle a small amount over the cut squash before roasting 🙂
Janice says
These look so fancy! I love how healthy these are and a great way to use all the turkey left overs.
Jessica Gavin says
Thank you Janice! Fancy yes, but simple to make!
Jessica Gavin says
Thank you Janice! We have lots of turkey leftover, definitely a nice healthy option 🙂
Natasha @ Salt and Lavender says
How gorgeous are these?! And healthy to boot. Pinned!
Jessica Gavin says
Thank you Natasha! The stuffing is so yummy and healthy on it’s own too 🙂 Enjoy!