Savory Stuffed Acorn Squash
One of my absolute favorite meals to enjoy during the cozy fall season is stuffed squash! This savory stuffed acorn squash recipe is loaded with so many delicious fall flavors. It consists of a blend of fruit, veggies, and seasoned ground turkey meat which makes it the perfect balance of sweet and savory! Definitely don’t skip out on the squash because it is high in antioxidants and supports the immune system while also being delicious!
Why you will love this recipe
- It has delicious sweet and savory flavors that pair so well.
- It’s such an easy healthy weeknight dinner to make for your family.
- It’s packed with healthy complex carbs, antioxidants from the squash, and protein from the turkey meat.
- You can make this for a meal prep during the busy week.
- It’s basically fall wrapped up in a delicious dish.
What you will need
Acorn Squash – This squash really does have the shape of an acorn and looks so pretty when cut. This squash is rich in vitamin C, Vitamin A, and fiber!
Ground Turkey – The turkey meat pairs well with all the other ingredients in this recipe and doesn’t over power the flavor. You can omit this ingredient if you don’t like turkey or are vegan.
Kale – This leafy green is rich in vitamin A, vitamin K(needed for healthy blood clotting and bone health), vitamin C, and B vitamins like Folate.
Cauliflower Rice – I like to use cauliflower rice for a grain free alternative but you can substitute with rice or quinoa.
Yellow Onion – I haven’t experimented with other onions but I’m sure red onion or shallots would be good in the recipe too.
Garlic – I love the flavor of garlic in savory dishes like this!
Apple – This adds a nice sweet fall flavor and goes well with the dish. I prefer to use a sweet tart apple like honey crisp or pink lady.
Dried Cranberries – I like using fruit juice sweetened cranberries but you could also use fresh cranberries.
Pecans – This adds a nice crunchy texture to the stuffed carnival squash. Pecans also support heart healthy and are a good plant based source of healthy fats and protein.
Avocado Oil – I use avocado oil for cooking in higher temperatures because it has a high smoke point. this means it doesn’t break down and become rancid as easily as other oils when heat is applied.
Spices – We will use a combination of thyme, sage, and parsley.
Coconut Aminos – This gives the filling mixture a nice Umami flavor.
Salt – I like to use pink Himalayan salt which is rich in essential minerals
How to make the savory stuffed acorn squash
First, carefully cut the ends off of the acorn squash then cut them sideways by the top making a bowl like shape. Cut a small piece off the tip of the acorn squash so they will stand up while baking. De-seed the squash and place them on a parchment paper lined baking sheet. Brush them all with 1-2 tbsp avocado oil and roast them for 40 mins flipping them half way.
While the squash is roasting, heat up a medium size pan on the stove over medium heat. Once the pan is warmed, add the remaining 2 tbsp avocado oil, the ground turkey, yellow onion, apple pieces, cauliflower rice, garlic, thyme, parsley, sage, and salt. Cook until the apple and veggies are tender and the meat is browned a little. Add the chopped kale, coconut aminos, cranberries, and pecans and cook for another 2-3 minutes until the kale is tender.
Once the squash is done cooking, take out of the oven and let cool for a few minutes. Add the turkey mixture to each acorn squash. Serve and enjoy!
Other recipes you will enjoy
Roasted Butternut Squash and Brussels Salad
Savory Stuffed Acorn Squash
Equipment
- Parchment paper
- baking sheet
Ingredients
- 6 Small-medium size acorn squash
- 1 lb ground turkey
- 3 cups chopped kale
- 1 1/2 cups cauliflower rice
- 1/2 medium yellow onion chopped into small pieces
- 1 apple chopped into small pieces
- 4 tbsp coconut aminos
- 1/2 cup dried cranberries
- 4 garlic cloves(minced)
- 1/2 cup chopped pecans
- 4 tbsp avocado oil
- 2 tsp dried thyme
- 2 tsp dried parsley
- 2 tsp ground sage
- 1/4 tsp Himalayan salt
Instructions
- Preheat your oven to 400 degrees
- Carefully cut the ends off of the acorn squash then cut them sideways by the top making a bowl like shape. Cut a small piece off the tip of the acorn squash so they will stand up while baking.
- De-seed the squash and place them on a parchment paper lined baking sheet. Brush them all with 1-2 tbsp avocado oil and roast them for 40 mins flipping them half way.
- While the squash is roasting, heat up a medium size pan on the stove over medium heat.
- Once warmed, add the remaining 2 tbsp avocado oil, the ground turkey, yellow onion, apple pieces, cauliflower rice, garlic, thyme, parsley, sage, and salt.
- Cook until the apple and veggies are tender and the meat is browned a little. Add the chopped kale, coconut aminos, cranberries, and pecans and cook for another 2-3 minutes until the kale is tender.
- Once the squash is done cooking, take out of the oven and let cool for a few minutes. Add the turkey mixture to each acorn squash.
- Serve and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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