Stuffed Acorn Squash
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.
Stuffed Acorn Squash
Yield: 4 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.
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!