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    Home » Recipes » Fall

    Published: Oct 10, 2022 by Jen Wooster

    Ground Turkey Stuffed Acorn Squash

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    Jump to Recipe
    Ground turkey, quinoa, and cranberries stuffed in an acorn squash half.
    Quinoa and ground turkey in a squash bowl with cranberries.
    Quinoa and ground turkey in an acorn squash bowl with cranberries.
    Acorn squash cut in half on a roasting pan, pot with turkey apple filling, and stuffed squash with quinoa and cranberries.

    Lean ground turkey, quinoa, apples, and cranberries come together in this delicious stuffed acorn squash recipe! A hearty, healthy, soul-warming meal the whole family will love.

    Ground turkey, quinoa, and cranberries stuffed in an acorn squash half.

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This recipe is one of those go-to dinner recipes for Fall and Winter! It is bright and cheery, but also rich in flavor, easy to make, and looks stunning. Just like our chicken and feta stuffed bell peppers, it is everything you need in its own bowl!

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How to Make Stuffed Acorn Squash
    • 👩🏻‍🍳 Expert Tip
    • 🌡️Storage
    • More Squash Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe

    📖Why This Recipe Works

    This recipe is a complete meal. Sure you can pair it with a salad. But on its own it is perfection. The texture of the filling is lovely with crunchy apples and fluffy quinoa.

    The flavors are well-balanced and the addition of a few dried cranberries adds sweetness and color.

    This recipe is also naturally gluten-free and dairy-free!

    🧾Ingredient Notes

    The most common type of acorn squash found is small, round, and has a dark-green rind with orange markings. Too much orange means the squash isn't ripe. The greener the better.

    You may notice that in my photos the squash isn't green. I used a golden variety of acorn squash, while not as common I found it at my local grocery store. It cooks up the same as the common green variety.

    You can also make this recipe with butternut squash (roast for longer) or delicata squash (roast for less time).

    Ground Turkey- You can also use leftover turkey chopped up, ground chicken, or ground pork.

    Quinoa- We are using dried quinoa but if you have premade by all means use them! You can also use short-grain rice, but it will extend the cooking time.

    Apple- Just one apple in this recipe. I prefer a Honeycrisp or Fuji for cooking.

    Dried Cranberries- I prefer the ones that are reduced sugar. If you are feeling tart, try using chopped fresh cranberries.

    Aromatics- This recipe uses celery, white onion, fresh sage, and thyme. You can also use dried herbs but add them in when cooking the quinoa, so the flavor has time to develop.

    Water- To keep things simple, and budget-friendly, I used water to cook the quinoa. I tested with chicken broth and turkey stock. Surprisingly, it didn't make a significant difference in the final flavor of the dish.

    Recipe ingredients on a counter.

    See the recipe card for exact quantities.

    ⏲️How to Make Stuffed Acorn Squash

    This recipe starts with prepping the acorn squash by cutting them into bowl shapes. While the squash is roasting we will make the turkey stuffing.

    Step 1- Roast

    To prep the squash, you need to cut a sliver of each half just so it lays flat. I cut the squash in half horizontally so you see the flowered ring shape from above.

    However, you can cut the squash in half lengthwise to form a tear drop shape if you prefer. Be sure to use a solid sharp knife, or you can use a bread knife.

    Scrape out the seeds with a spoon, but save them. You can roast them just like pumpkin seeds.

    The squash is roasted upside down, meaning with the flesh touching the pan. But first, brush the inside with a bit of olive oil and sprinkle the insides with salt and pepper. Flip, and brush the outside with oil. This will prevent the squash from drying out.

    The squash will roast for about 30 minutes at 400 F degrees. You want the squash to easily pierce with a fork. Once done remove it from the oven and flip it over to allow the excess steam to escape.

    Cutting acorn squash in half and preparing it for roasting.

    Step 2- Saute

    While the squash is roasting you are going to tackle the turkey mixture. Start by browning the turkey in a large skillet. Once it is no longer pink you will move it to a plate and set it aside.

    The stuffing for the squash in a large pan.

    Step 3- Simmer

    In the same pan saute the onion and celery until they begin to soften. You might need to add more oil if your turkey was especially lean.

    Add your garlic and cook for about 30 to 60 seconds. Add the quinoa and salt, stirring to combine. Then add the water and scrape up any brown bits stuck to the pan. That is flavor!

    Bring the quinoa to a boil. Cover the pan with a lid and reduce the heat to medium-low. Most types of quinoa will need to cook for 15 to 20 minutes to absorb all the liquid and cook through.

    Step 4- Fill

    Once the quinoa is cooked fluff it with a fork. Add the turkey back to the pan along with your diced apples, cranberries, and fresh herbs. Cook on low until the mixture is warmed through.

    Evenly divide the turkey filling between each of the squash bowls.

    Step 5- Roast and Serve

    Bake the filled squash for 10 to 12 minutes until the tops begin to brown. Serve immediately.

    You can garnish the tops with chopped pecans and minced parsley.

    Roasted squash with stuffing added.

    🥗What to Serve with Stuffed Squash

    Stuffed squash is a meal within itself. But if you want to add a quick side dish try a fresh salad like our shaved brussels sprout salad or sauteed swiss chard.

    👩🏻‍🍳 Expert Tip

    Do not discard the seeds of your acorn squash. You can roast them up just like pumpkin seeds.

    Ground turkey, quinoa, and cranberries stuffed in a squash on a white plate with sage leaves.

    🌡️Storage

    One of the great advantages of acorn squash is its long shelf life. Store the squash in a cool, dry, and well-ventilated space that’s between 45 and 50 degrees. And grab it as you needed.

    Leftovers should be stored in an airtight container. Or you can leave it on the baking sheet and cover it with foil. I prefer reheating in the oven at 350 F degrees over microwaving.

    More Squash Recipes

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      Acorn Squash & Pork Chops Sheet Pan Dinner
    • Hasselback style squash on a white plate with sage leaves.
      Sweet and Spicy Hasselback Butternut Squash
    • parmsean roasted zuchhini and yellow squash on a plate.
      Parmesan Roasted Zucchini and Squash
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      Vegetarian Thai Green Curry

    💬Frequently Asked Questions

    Can you eat the skin of acorn squash?

    Once roasted the skin of acorn squash is edible. Although some people might find the texture unappealing.

    Can you use cranberry sauce in place of dried cranberries?

    Cranberry sauce may be too sweet when mixed into the recipe. Instead, omit the dried cranberries from the stuffing mixture and serve the sauce as a condiment when serving.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    Ground turkey, quinoa, and cranberries stuffed in an acorn squash half.

    Ground Turkey Stuffed Acorn Squash

    A delicious dinner recipe perfect for cold weather. Roasted squash stuffed with turkey, quinoa, crisp apples, and dried cranberries. Sage and thyme round out this easy recipe.
    Servings: 6
    Prep: 10 mins
    Cook: 40 mins
    Total: 50 mins
    5 from 4 votes
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    Equipment

    • Cutting board
    • Large Knife
    • Sheet pan
    • High sided saute pan

    Ingredients
      

    • 3 medium acorn squash
    • 5 teaspoons extra-virgin olive oil divided
    • 3 teaspoons kosher salt divided
    • 1 teaspoon black pepper divided
    • 1 pound ground turkey
    • ½ cup onion finely chopped
    • 1 celery stalk chopped
    • 4 garlic cloves minced
    • 1 cup quinoa
    • 2 cups water
    • 1 honeycrisp apple peeled and diced
    • ¼ cup dried cranberries
    • 1 teaspoon fresh sage
    • 1 teaspoon fresh thyme
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    Instructions
     

    • Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with 1 teaspoon of salt and ½ teaspoon of pepper. Roast cut side down on a large baking sheet until tender, about 30 minutes. Flip and set aside.
      3 medium acorn squash, 5 teaspoons extra-virgin olive oil, 3 teaspoons kosher salt, 1 teaspoon black pepper
    • In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and season with 1 teaspoon of salt and a ½ teaspoon of pepper. Cook until no longer pink, breaking it into small pieces, about 6 minutes. Transfer to a plate and set aside.
      1 pound ground turkey
    • Add onion and celery, and cook until slightly softened, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the quinoa and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 to 20 minutes or until light and fluffy.
      ½ cup onion, 1 celery stalk, 4 garlic cloves, 1 cup quinoa, 2 cups water
    • Add the turkey back to the pan along with the apple, cranberries, sage, and thyme. Cook on low heat to warm through. Season with additional salt and pepper to taste.
      1 honeycrisp apple, ¼ cup dried cranberries, 1 teaspoon fresh sage, 1 teaspoon fresh thyme
    • Divide the mixture evenly between the squash halves. Bake for 10 to 12 minutes to brown the tops. Serve warm.
    Rate this Recipe

    Video

    Notes

    • You can cut the squash horizontally or vertically. The instructions and results are the same. 
    • If you prefer a less crispy apple add to the quinoa with 5 to 7 minutes of cooking time left. 

    Nutrition

    Calories: 330kcal | Carbs: 47g | Protein: 24g | Fat: 7g | Fiber: 6g
    Author: Jen Wooster
    Course:: Dinner
    Cuisine: American
    Keyword stuffed squash recipe
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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