Turkey and Veggie Stuffed Acorn Squash

Turkey & Veggie Stuffed Acorn Squash

Two Chef Mission
Acorn squash is a great seasonal vegetable that is underappreciated, in our opinion. Stuffing it with turkey and other veggies is a great way to show the versatility of this wonderful gourd.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 144 kcal


  • Cutting Board
  • Chef Knife
  • Sheet Tray
  • Saute Pan
  • heat resistant spoon


  • 8 oz Ground Turkey
  • 1 each Acorn Squash
  • 1 Tbsp Sage chopped
  • 1 Tbsp Thyme chopped
  • 1 each Turnip small dice
  • 1/2 each Onion small dice
  • 2 cloves Garlic minced
  • 2 each Carrot peeled, small dice
  • 1/2 each Bell Pepper small dice
  • 1 tsp Cinnamon
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 375 F. Half the squash and remove the seeds. Rub with oil, salt and pepper and roast in the oven until tender, 25-30 minutes. Remove front the oven and let rest.
  • In a saute or sauce pan brown the ground turkey. Add in the onion, garlic, herbs, cinnamon, carrots, and turnip. Cook 4-5 minutes. Stir in bell pepper and cook 2-3 minutes. Adjust seasoning and remove from heat.
  • Fill acorn squash and serve.
  • Enjoy!


Calories: 144kcalCarbohydrates: 4gProtein: 27gFat: 2gSaturated Fat: 1gCholesterol: 62mgSodium: 60mgPotassium: 356mgFiber: 1gSugar: 1gVitamin A: 362IUVitamin C: 7mgCalcium: 52mgIron: 2mg
Keyword fall, Recipes, Simple Recipes, Squash, Turkey, vegetables
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