Description

This Healthy Stuffed Acorn Squash is a cozy fall dinner filled with nourishing ingredients like lean turkey, wild rice, and sweet roasted squash. It’s comforting, beautiful to serve, and perfect for holidays or a wholesome weeknight meal — with simple swaps for vegetarian or gluten-free diets.

Ingredients

Scale

2 acorn squashes, halved and seeded
1 tablespoon olive oil
Salt and pepper to taste
1 pound lean ground turkey
1 cup cooked wild rice
1 small onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 apple, diced (optional)
1 teaspoon thyme
½ teaspoon sage
Salt and pepper to taste
¼ cup dried cranberries or chopped pecans (optional)

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Instructions

Preheat oven to 400°F (200°C). Brush cut sides of acorn squash with olive oil and season with salt and pepper. Place cut-side down on parchment-lined baking sheet. Roast for 25–30 minutes until tender.
In a skillet, heat olive oil over medium. Add onion, celery, and garlic. Sauté until soft. Add ground turkey and cook until browned, breaking it apart. Season with thyme, sage, salt, and pepper.
Stir in cooked wild rice, apple (if using), and cranberries or pecans. Cook 3–5 minutes to combine flavors.
Flip squash cut-side up. Spoon filling into each half and press gently. Return to oven and bake 10 more minutes.

Notes

For a vegetarian version, swap the turkey for sautéed mushrooms or lentils. You can also make it ahead by prepping the filling and roasting the squash a day before. Simply assemble and reheat before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baked
Cuisine: Fall Comfort Food

Nutrition

Serving Size: 1 stuffed squash half
Calories: 310
Sugar: 8g
Sodium: 350mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 20g
Cholesterol: 45mg