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Turkey and Herb Stuffed Acorn Squash

This cozy dinner for four epitomizes the flavors and feeling of winter.

Turkey and Herb Stuffed Acorn Squash Photo
Yield: serves 4


  • 2 acorn squash, halved lengthwise with seeds removed
  • 1 lb. ground turkey
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 16 oz. baby spinach
  • 3 celery stalks, chopped
  • 1/4 cup raisins
  • 1 tsp. parsley, chopped
  • 1 tsp. thyme, chopped
  • 1/2 tsp. basil, chopped
  • 1/4 tsp. red pepper flakes
  • 2+ tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 Tbsp. unsalted butter or coconut oil
  • 2 Tbsp. balsamic vinegar


  1. Preheat oven to 450 degrees F and adjust rack to middle position. While it warms, brush the squash lightly with olive oil and dust with nutmeg. Place squash, cut-side up, on a baking sheet. Roast for 25 minutes.

  2. Meanwhile, heat 1 Tbsp. oil in a large saute pan over medium heat. Brown the ground turkey. Add the diced onion, garlic, and celery, stirring frequently for 5-7 minutes until soft.

  3. Stir in herbs, spices, and raisins. Add spinach and wilt 2-3 minutes. Add in butter or coconut oil and combine over medium heat.

  4. Spoon filling into acorn squash and roast for 20 minutes. Drizzle with balsamic vinegar and serve.

Photos by Kacy Meinecke

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(Page 1 of 1, 1 total comments)


Great fall recipe. I've tweaked it a little by switching out the spinach for the kale and slivered almonds for the raisins. I also added in a cup of cooked quinoa - although then it will easily fill 6-8 squash halves. I think you could also make this into an easy potluck casserole by using cubed butternut squash in lieu of stuffing and baking in a 9x13 dish.

posted Nov 18th, 2015 3:40 pm


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