Enjoy a delicious and satisfying stuffed acorn squash recipe, perfect for a cozy meal.

High-Protein Stuffed Acorn Squash with Turkey 16

This dish features savory turkey and makes a wonderful addition to your fall table. It’s a fantastic way to enjoy seasonal produce with a hearty filling that will keep you feeling full. Each serving provides about 30 grams of protein.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe for high-protein stuffed acorn squash with turkey is a true weeknight winner. It’s designed for busy families and anyone looking for a wholesome, flavorful meal without spending hours in the kitchen. The combination of tender, sweet acorn squash and a savory, seasoned ground turkey filling creates a balanced and incredibly satisfying dish. It’s perfect for a comforting dinner on a cool evening, but it’s also light enough to enjoy any time of year. If you’re new to cooking with squash, this is an excellent entry point because it simplifies the preparation while still delivering impressive results. It’s also a great way to incorporate more vegetables and lean protein into your diet, making it a smart choice for health-conscious eaters.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this stuffed acorn squash is straightforward, focusing on readily available items you can find at any grocery store. The beauty of this recipe lies in its simplicity and the ability to create a flavorful dish with minimal fuss. You won’t need any exotic spices or specialty items, just good, honest ingredients that come together beautifully.

INGREDIENTS:

2 medium acorn squash
1 tablespoon olive oil
1 pound ground turkey (93% lean or higher)
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup cooked rice (brown or white)
1/4 cup dried cranberries (optional, for a touch of sweetness)
1/4 cup chopped fresh parsley
1 teaspoon dried sage
1/2 teaspoon dried thyme
Salt and black pepper to taste
1/4 cup shredded Parmesan cheese (for topping)

For simple substitutions, you can easily swap ground chicken for ground turkey if that’s what you have on hand or prefer. If you don’t have fresh parsley, a tablespoon of dried parsley flakes will work, though the fresh herb adds a brighter flavor. Feel free to use vegetable broth instead of chicken broth for a slightly different flavor profile. As for the rice, any leftover cooked rice is perfect for this recipe, making it a great way to use up what you have. If you’re not a fan of cranberries, you can omit them or substitute with a few chopped dried apricots for a similar sweet-tart note.

Time Needed From Start To Finish

This recipe is designed for efficiency, ensuring you can get a delicious and nutritious meal on the table without a long wait.

Prep time: 15 minutes
Cook time: 45-50 minutes
Total time: 60-65 minutes

The majority of the cooking time is hands-off, allowing the squash to roast until tender while you prepare the savory filling. This makes it a perfect candidate for a weeknight dinner when you want something substantial but don’t have hours to dedicate to cooking.

How To Make It Step By Step With Visual Cues

Creating this high-protein stuffed acorn squash is a rewarding process, and these steps will guide you to a perfectly cooked meal.

Prepare the Acorn Squash: Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center. A sturdy spoon works best here. Lightly brush the cut sides of the squash with a little olive oil, then sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet. This helps them steam and become tender.
Roast the Squash: Bake the squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork. The skin might start to wrinkle slightly, which is a good sign of doneness. While the squash is roasting, you can start preparing the filling.
Brown the Turkey: In a large skillet, heat the remaining olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s no longer pink. This usually takes about 5-7 minutes. Drain any excess fat from the skillet to keep the filling from being greasy.
Sauté Aromatics: Add the chopped onion to the skillet with the cooked turkey and cook until softened, about 5 minutes. Stir in the minced garlic, dried sage, and dried thyme, cooking for another minute until fragrant. Be careful not to burn the garlic.
Combine the Filling: Stir in the chicken broth, cooked rice, and dried cranberries (if using) into the turkey mixture. Bring it to a simmer and cook for 2-3 minutes, allowing the flavors to meld and the broth to be mostly absorbed. Remove from heat and stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
Stuff and Finish: Once the roasted squash is tender, carefully flip the halves so they are cut-side up. Spoon the turkey filling generously into each squash cavity. Sprinkle the shredded Parmesan cheese over the top of the filling in each squash half.
Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through. If you like a golden-brown top, you can briefly broil it for the last minute or two, watching carefully to prevent burning.
Serve Warm: Let the stuffed squash cool for a few minutes before serving. The squash will be hot, so handle with care.

Easy Variations And Serving Ideas That Fit Real Life

This high-protein stuffed acorn squash is incredibly versatile, allowing for many variations to suit different tastes and occasions. For a kid-friendly twist, you can finely dice some carrots or bell peppers and sauté them with the onion to add extra hidden veggies. You might also consider mixing in a tablespoon of ketchup or a dash of Worcestershire sauce into the turkey filling for a familiar, comforting flavor that many kids enjoy.

If you’re looking to change up the flavor profile, consider adding a pinch of smoked paprika to the turkey filling for a smoky depth. For a touch of heat, a small amount of red pepper flakes would be a welcome addition. You could also swap out the rice for quinoa or even a small amount of cooked wild rice for a different texture and nutritional boost.

This dish is substantial enough to be a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette. For a more robust meal, consider serving it alongside some steamed green beans or roasted Brussels sprouts. It’s also fantastic for a buffet-style gathering; simply arrange the stuffed squash halves on a large platter. As for optional toppings, a dollop of sour cream or a sprinkle of toasted pecans could add an extra layer of flavor and texture.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help ensure your stuffed acorn squash turns out perfectly every time.

One common mistake is overcooking the squash during the initial roasting. If the squash becomes too soft, it can be difficult to handle and might fall apart when you try to stuff it. Keep an eye on it after the 30-minute mark; it should be tender but still hold its shape.

Another slip-up is not draining the fat from the ground turkey. Ground turkey, even lean varieties, can release a fair amount of fat. If you don’t drain it, your filling can become greasy and less appealing. Always take a moment to drain any excess fat after browning the meat.

Under-seasoning the filling is another frequent issue. Because squash has a mild flavor, the filling needs to be well-seasoned to carry the dish. Don’t be shy with salt, pepper, and herbs. Taste the filling before you stuff the squash and adjust as needed. Remember, you can always add more seasoning, but you can’t take it away.

Finally, overcrowding the baking sheet when roasting the squash can lead to uneven cooking. Give each squash half enough space so that air can circulate around it, ensuring it roasts rather than steams. If your baking sheet is too small, use two.

How To Store It And Make It Ahead Without Ruining Texture

This high-protein stuffed acorn squash is excellent for meal prepping and leftovers, provided you store and reheat it correctly.

To store leftovers, allow the stuffed squash halves to cool completely. Then, transfer them to an airtight container. They will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual stuffed squash halves. Wrap each half tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Note that the squash might be slightly softer in texture after thawing and reheating.

For reheating from the refrigerator, place the stuffed squash halves on a baking sheet and heat

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.