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    Home - Dinner

    Published: Mar 15, 2018 · Modified: Oct 6, 2021 by Amanda Powell · This post may contain affiliate links.

    Turkey Stuffed Acorn Squash

    Jump to Recipe Print Recipe

    A simple and delicious turkey stuffed acorn squash that is great any day of the week. 

    Thank you to the Mushroom Council for sponsoring this post. Make the pledge to be a blenditarian and share what drives you to do better!

    close up of turkey stuffed acorn squash on chopping board

    Most people have stuffed acorn squash during the fall, but I personally love them all year long. They make an easy and delicious dinner at any time. I have even been known to roast the acorn squash a day or so before if I know I want to make turkey stuffed acorn squash later. All you have to do then is reheat the squash when you add in the filling and top with cheese.

    Ground turkey in skillet with chopped mushrooms

    There is so much you can do to change things up with your stuffed acorn squash, but I always blend mushrooms into the meat. Portobellos and baby portobellos are my favorite to use for how meaty they are in flavor. They also help add more bulk to the dish to make your food go a bit further. It's a thing called being a "blenditarian"... for more clarity, it is someone who believes adding mushrooms to your ground meat makes more delicious, nutritious and sustainable meals.

    overhead shot turkey stuffed acord squash on chopping board with cheese, mushrooms, and thyme

    What I love about acorn squash is that the flavor is somewhat buttery and nutty all at once. I frequently substitute butternut squash with the acorn since their flavors are similar when roasted. It pairs well against the filling of turkey, mushroosms, quinoa, and kale. You can make substitutions as needed for most of the ingredients. spinach instead of kale, or wild rice over quinoa. You can also experiment with different types of mushrooms.

    close up of turkey stuffed acorn squash with melted cheese

    If you want to reheat leftover turkey stuffed acorn squash, I prefer to do it in a 300 degrees F oven for about 20 minutes with foil coveringg it. You can also reheat it in the microwave for a few minutes, but may leave the squash a little watery.

    I love pairing my stuffed acorn squash with a side of more vegetables or soup. If we are feeding a lot of people. I will serve half an acorn squash as a side dish to a main course of a roast and other vegetables.

    close up of turkey stuffed acorn squash with melted cheese

    Turkey Stuffed Acorn Squash

    Amanda Powell
    A simple and hearty turkey stuffed acorn squash
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 40 mins
    Inactive Time 10 mins
    Total Time 1 hr 35 mins
    Course dinner
    Cuisine American
    Servings 6 stuffed acorn squash

    Ingredients
      

    • 3 acorn squash
    • ¼ cup extra virgin olive oil divided
    • salt to taste
    • pepper to taste
    • 1 cup chicken or vegetable broth
    • ½ cup uncooked quinoa rinsed
    • 1 medium onion
    • 5 oz portobello mushrooms
    • 1 tablespoon fresh thyme
    • 1 lbs ground turkey
    • 2 cups shredded kale
    • 1 ½ cups shredded parmesan

    Instructions
     

    • Preheat the oven to 400 degrees F. 
    • Cut the acorn squash in half lengthwise. Gut out the inside seeds and discard. Brush them with a generous amount of extra virgin olive oil, then season with salt and pepper. 
    • Lay them cut side down onto your baking sheets and roast for about 25 - 30 minutes, or until fork tender. 
    • While the squash is roasting, work on the filling. Start to boil the chicken broth in a medium saucepan.
    • Add the quinoa to the boiling broth and allow to cook uncovered until the liquid is soaked up and the quinoa is light and fluffy.
    • Dice the onions and the mushrooms until they are about the same size as broken up cooked ground turkey. 
    • Heat a large skillet on medium high and add a few tablespoons of extra virgin olive oil. Add the onions, mushrooms, and thyme then cook until the onions are transluscent and fragrant.
    • Add the ground turkey, then season with salt and pepper and cook, breaking up the turkey and mixing in the onion and mushrooms. Cook until the ground turkey is cooked through and no longer pink. Turn off the heat, but leave the skillet over the hot burner.
    • Add in the kale and allow it to wilt in the heat. Once wilted, stir in the quinoa until well-combined. 
    • Stir half the cheese into the mixture. 
    • Remove the squash and flip. Fill with the mixture and then top with more cheese. 
    • Place back in the oven until the cheese is melted. 
    • Serve immediately. 
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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