Last updated on August 23rd, 2018
Turkey Stuffed Acorn Squash
Turkey stuffed acorn squash is an easy weeknight fall meal that is the perfect combo of savory, sweet and salty! Healthy, low carb, and delicious! You’ll never look at acorn squash the same way again.
Hey guys! I hope you’re gearing up for Thanksgiving! I think this recipe could be great with Thanksgiving leftovers as well as ground turkey. It’s simple, tasty and healthy. Yum!
This Thanksgiving we will be cooking up a storm and bringing over all kinds of sides to Chamere’s mom’s house for the holiday. I’m excited to show his family some of my cooking for the first time. Unfortunately, I don’t think we will have those recipes up on the blog before Thanksgiving like I had originally hoped, but the good news is you’ll have them in time for the rest of the Holiday season! (I make these recipes from Thanksgiving til the New Year, so stay tuned!)
Without further adieu, let’s get rolling with the stuffed acorn squash recipe!
Here’s What You Need for Turkey Stuffed Acorn Squash:
1 large acorn squash
2 tbsp. butter
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 – 1 tbsp. brown sugar + more for sprinkling
1 lb. ground turkey
1 tbsp. olive oil
salt & pepper to taste
1 medium size yellow onion
1/2 tsp. thyme
1/2 – 1 cup dried cranberries (we love them, so we add in a cup!)
1 medium sized apple (our favorite is Honeycrisp)
2 celery stalks
2-3 garlic cloves
2 tbsp. parmesan cheese + more for topping
1 tbsp. bread crumbs
Here’s How to make Turkey Stuffed Acorn Squash:
- Preheat your oven to 400 F.
- Cut your squash in half, then use a spoon to scoop out and discard the seeds. Set your squash aside in a casserole dish that has been greased a bit with some cooking spray.
- Next, melt your butter in small ramekin. Stir in the nutmeg, cinnamon and brown sugar.
- Brush both ends of the squash liberally with your cinnamon and nutmeg butter. Sprinkle a little bit more brown sugar on top if you wish. (We enjoy that.) Reserve a little bit of butter for drizzling on top of your squash!
- Place the squash in the oven and roast for about 50 minutes to an hour.
- With your squash is cooking, prep your ingredients. In one bowl you will have your diced onion and thyme. In a second bowl, combine your celery, garlic, cranberries and apple. Set aside.
- Heat up a tablespoon of olive oil in your skillet.
- Once your skillet is warm, add in your ground turkey and season with salt and pepper. Cook through, and then remove the meat from the pan and set aside.
- Add in your onions and thyme and cook until onion is translucent or about 3-5 minutes.
- Add in the celery, apples, cranberries and garlic and cook for another 3-4 minutes.
- Add the cooked turkey back into the pan, stir consistently for about 3 minutes until it is warm. Add in your breadcrumbs and cheese and stir. Taste testing is necessary at this point and you should adjust your salt, pepper and seasonings to taste.
- When your squash comes out of the oven, fill the squash with your turkey stuffing mixture, top with parmesan cheese and place back in the oven for about 10 minutes.
- Drizzle your cooked squash with a little more nutmeg, cinnamon and brown sugar butter if you like, and dig in!!
Until next time…!