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This turkey stuffed acorn squash is the perfect healthy side or main dish for fall! It’s paleo, whole30, and AIP friendly.

Turkey Stuffed Acorn Squash

There are so many amazing seasonal fruits and vegetables this time of year… like acorn squash! Acorn squash is a versatile and incredibly delicious squash that’s perfect for roasting by itself or stuffing. It’s one of those dishes that makes it look like you spent tons of time putting it together, but really, it’s fairly straight forward to make.

This stuffed acorn squash screams Thanksgiving and fall! It’s packed with seasonal ingredients like turkey, apple, pomegranate seeds, thyme, sage, and more. If you’re hosting any gatherings this time of year, or are just looking for a comforting weeknight meal, this is a great option to make.

How to make this Stuffed Acorn Squash

  • Prepare and bake the squash: Slice the acorn squash down the middle with the stems facing down. Scoop out the seeds and place the squash skin down in the pan. Top the squash with 2 tbsp of avocado oil, half of the sage, and half of the salt. Bake in the oven for 30-40 minutes or until the squash is fork-tender. Set aside when done.
  • Prepare the filling: While the squash is baking, prepare a large skillet by heating 1 tbsp of avocado oil over medium heat. Add the ground turkey, and lightly salt. Crumble the turkey with a wooden spoon and cook until fully cooked through. Set aside when done.  Saute the diced onion in the pan for 2-3 minutes. Add in the celery, Brussels, and apple and saute for 5-6 minutes or until softened. Reincorporate the turkey into the skillet and season with the remainder of the sage, thyme, and rosemary. Stir to reheat for 1-2 minutes.

Turkey Filling

  • Stuff: Stuff the acorn squash halves with the turkey filling and top off with pomegranate seeds.

Where do you find acorn squash?

Acorn squash is for sure a seasonal item and is found with the rest of the winter squashes like butternut squash, spaghetti squash, etc. Every region and grocery store is different, but I easily find them at Sprouts, Whole Foods, and Natural Grocers.

How do you choose a good acorn squash?

Choosing good fruit and vegetables is an important part of cooking! Choosing a good acorn squash is fairly simple. Go with something that has a hard shell that’s free of impurities, and is a deep green color. I find it best to use medium squashes for this recipe rather than small ones.

Turkey Stuffed Acron Squash in baking dish

Can you use leftover turkey for this recipe?

Yes! You can follow the recipe as usual and just sub shredded or cubed turkey in the filling rather than the fresh ground turkey.

Can you use another filling for the squash?

Yes! I really love this turkey filling, but here’s an alternative recipe with sausage that’s similar.

The Ingredients You’ll Need for This Recipe

Acorn squash

You’ll need two for this recipe.

Ground turkey

Apples, celery, shredded brussels sprouts, and pomegranate seeds

Thyme, rosemary, and sage 

Turkey Stuffed Acorn Squash

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Turkey Stuffed Acorn Squash

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
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Description

This turkey stuffed acorn squash is the perfect healthy side or main dish for fall! It’s paleo, whole30, and AIP friendly.

Ingredients

Scale
  • 3 tbsp avocado oil, divided
  • 2 medium acorn squashes
  • 1 tsp sage, divided
  • 1 tsp sea salt, divided
  • 1 lb ground turkey (see notes for using leftover Thanksgiving turkey)
  • 1/2 yellow onion, diced
  • 2 stalks of celery, chopped
  • 1 cup brussels sprouts, shredded
  • 1 granny smith apple, peeled and diced
  • 2 tsp thyme
  • 2 tsp rosemary
  • 1/4 cup pomegranate seeds

Instructions

  1. Preheat oven to 400 F and line a large baking pan with parchment paper.
  2. Slice the acorn squash down the middle with the stems facing down. Scoop out the seeds and place the squash skin down in the pan. Top the squash with 2 tbsp of avocado oil, half of the sage, and half of the salt. Bake in the oven for 30-40 minutes or until the squash is fork-tender. Set aside when done.
  3. While the squash is baking, prepare a large skillet by heating 1 tbsp of avocado oil over medium heat. Add the ground turkey, and lightly salt. Crumble the turkey with a wooden spoon and cook until fully cooked through. Set aside when done.
  4. Saute the diced onion in the pan for 2-3 minutes. Add in the celery, Brussels and apple and saute for 5-6 minutes or until softened.
  5. Reincorporate the turkey into the skillet and season with the remainder of the sage, thyme and rosemary. Stir to reheat for 1-2 minutes.
  6. Stuff the acorn squash halves with the turkey filling and top off with pomegranate seeds.

Notes

To use leftover Thanksgiving turkey, follow the recipe as usual and simply sub shredded or cubed turkey in the filling rather than the fresh ground turkey.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 40
  • Category: Main dishes
  • Method: Baked
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 318
  • Fat: 19.7g
  • Carbohydrates: 13.3g
  • Fiber: 3.6g
  • Protein: 23.9g

Turkey Stuffed Acorn Squash