It’s time to bring fall into the kitchen with this Stuffed Acorn Squash.
I love fall, I’ve already said that probably a million times, but I really feel like here in Oklahoma we don’t get an actual ‘fall’. For instance, last week it felt like fall, the air was crisp and nice, this past week it was summer all over again. We are supposed to be heading into fall break but really with these swings in temperatures, we may as well pack up and go to the pool. Right? So, what’s a girl to do?
Make my house as cold as possible, then start making fall foods and tell myself the weather will follow along…it should work, right? It’s typically a switch that is sudden here in Oklahoma, one minute it’s warm the next minute it’s cold and then it will just stay that way for a while. I hope that happens soon! It’s hard to get into the spirit of Halloween and Fall Festivals when you are having to wear shorts.
In the midst of that, I thought I would try a light and healthy recipe using Acorn Squash. I decided to scoop out the inside of the acorn squash and make a bowl out of it. Once I baked them, I added the stuffing inside then baked for a few more minutes until the cheese was nice and melted. The result is a nicely seasoned, light and delicious dinner. This was certainly a better-for-you recipe, but I’ll be honest…I was craving ice cream afterwards. That’s just terrible, right? I’m trying to get into the habit of buying frozen yogurt to help those cravings but sometimes that Hot Fudge Sundae is speaking to me…it just is.
My husband and I ate these right up and found that we loved the flavor that the squash brought to the stuffing too, plus you can even make these with cinnamon as more of a dessert bowl instead. The options are endless!
Now, let’s get to cooking!
Stuffed Acorn Squash
- 4 Acorn Squash Olive Oil & Garlic Salt
- 1 Tbsp Olive Oil
- 1 Lb Ground Turkey
- 1 Zucchini Sliced
- 1 Yellow Squash Sliced
- 1/4 Cup Sweet Onion Diced
- 1 Tsp Rosemary
- 1 Tsp Garlic Salt
- Mozzarella Cheese
- Preheat the oven to 350*.
- Cut the tops off the acorn squash and then scoop out the inside to form a bowl.
- Brush the inside lightly with olive oil and garlic salt, this amount will depend on how big the squash is that you are using.
- Bake for 30 minutes on 350*.
- While the squash bakes, in a medium-sized skillet, add 1/2 Tbsp olive oil and the cook and drain the ground turkey.
- Place it back in the skillet with the remaining olive oil and add in the zucchini, squash, onion, rosemary, and garlic salt.
- Let this simmer and cook on medium heat for about 20 minutes.
- Once done, remove the acorn squash and carefully add the mixture to the squash.
- Top evenly with cheese and bake for an additional 15 minutes until the cheese melts.
did you make this recipe?
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Comments & Reviews
Paula Schuck says
That looks and sounds amazing! Acorn squash is a staple in our house when fall rolls around. I love to roast it and make soup out of it, but I’ve never tried making a stuffed variety before. Thanks!
You’re killing me with these acorn squash! I’m a vegetarian, so the turkey is a no-go, but I LOVE roasted acorn squash and I’ve never seen one for sale here. Butternut squash just stared showing up a few years ago, so I’m hoping acorn squash and spaghetti squash aren’t far behind!
I’ve eaten squash before, but not this acorn squash. This is the perfect for fall. Can’t wait to try making it myself. Thanks for sharing the squash recipe!
Cindy Gordon says
What a beautiful stuffed acorn squash. I have not attempted that yet and I need to! My family loves squash and its the perfect time of year! Can’t wait to give this recipes a test drive!
[email protected] says
What a fantastic recipe. Using the acorn squash as a vessel gives it such a fun fall feeling. I bet it’s delicious, too!!
Melissa Dixon says
This looks really good and it’s the perfect season to make this! I have a neighbor with some record breaking sized squash that she is trying to give me but I didn’t know what to do with it until now! This sounds like a great recipe to try!
Bites for Foodies says
I’ve stuffed peppers, sweet potato, and potatoes…but never acorn squash! This looks divine and I love that I can stuff it with vegetarian-friendly ingredients!
melody pittman says
I just tried acorn squash for the first time last fall and loved it! I cannot for the life of me figure out why I waited so long. My recipe was not as good as the one you posted so I will give this one a try. I especially love the avocado and that it uses ground turkey, an option my husband will eat.
Farrah Less says
I am dying to try this I love squash , either spaghetti or just simply adding it to the dish. I can see myself serving this dish for this coming holiday. And i am pretty sure my family would love it.!
My Grandmother loved stuffed anything. This looks like the perfect twist on a stuffed dish and a great way for a quick and filling meal! Thanks for sharing.