This Turkey and Quinoa Stuffed Acorn Squash recipe makes a delicious and nutritious dinner that is packed with flavor and sure to impress!
I am currently obsessed with acorn squash. Not only is it delicious but it looks so cute it is when sliced. I love showcasing them in recipes like this one and my Roasted Parmesan Acorn Squash recipe. Those beauty, wavy ridges make it absolutely spectacular!
It is not only pretty to look at but it also packs a nutritious punch too! Plus, when serve ground turkey and quinoa with it, you end up with a wonderful, complete meal you can feel good about serving to the family.
I also love to add dried cranberries and apple to the stuffing to make the most of fall flavors. It is the perfect, healthy meal for this time of year. This super healthy, balanced dinner is packed with nutrients and so much flavor.
While this turkey stuffed acorn squash does require a bit of cooking time, it really isn’t too difficult and it worth it in the end and the perfect recipe on a Fall or Winter night!
I also highly recommend roasting up some extra acorn squash alongside this dish to make Acorn Squash Soup. You can serve it alongside the stuffed squash or meal prep the soup for future meals.
Ingredients in Turkey and Quinoa Stuffed Acorn Squash
- Acorn squash – Cut horizontally in half to allow for the scalloped edges to show when it is plated. It looks so pretty this way! Note: you will also have to cut a bit from the top and bottom of each half to make a sturdy base for it to stand up on the plate. The squash is roasted to bring out the natural sweetness.
- Quinoa – Quinoa adds a nutritious, high protein and fiber grain to this dish, making it a more filling and satisfying meal. Pro tip: Cook it in chicken stock / chicken broth for added flavor. If you want to change this recipe up and replace the quinoa with something else, you can opt for brown rice or wild rice instead.
- Lean ground turkey – You can also substitute ground chicken for another lean protein option. For a not-so-lean meat option, you can opt for ground beef, ground pork, or even ground sausage.
- Olive oil
- Veggies – Onion and spinach.
- Dried cranberries – Add a sweet, yet tart element that adds to the flavor of this dish.
- Apple
- Seasoning: thyme, rosemary salt and black pepper. I use fresh thyme and fresh rosemary in this dish but you can easily substitute dried herbs. Use about 1/3 the amount of dried herbs when substituting for the fresh herbs. That means you will nee 1/3 teaspoon of thyme and rosemary.
- Breadcrumbs – Used as a topping for the dish.
- Parmesan cheese – Along with breadcrumbs, the Parmesan is used as a topping for this dish and enhances the flavor. If you wish to keep this meal dairy free, you can omit it.
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Turkey and Quinoa Stuffed Acorn Squash
The full details are in the recipe below, but making this dish comes down to a few easy steps:
- Roast the squash: Cut the acorn squashes in half and discard seeds. Cut a little of the ends of the squash to ensure they stand up. Place on a baking sheet or shallow roasting pan and roast cut sides up for about 45 minutes or until squash if fork tender.
- Cook the quinoa.
- Cook the turkey. Saute the ground turkey in a large skillet over medium-high heat with a bit of olive oil (about a tablespoon of olive oil).
- Cook and season the veggies and fruit: Saute the onion, apples, dried cranberries, and spinach over medium heat. Season with thyme rosemary, salt and pepper.
- Mix it with the turkey and quinoa: Add the turkey back into the pan along with the quinoa and stir to combine everything. Remove the turkey filling from heat.
- Stuff the squash and bake: Spoon the turkey mixture into the scooped out centers of the squash halves. Sprinkle with breadcrumbs and Parmesan cheese and place in the oven, broiling for a couple minutes.
Can you prep this meal in advance
If you are planning to serve this up at a dinner party or just want to get dinner on the table much quicker, you can definitely do some of the prep work in advance.
You can actually prep the dish entirely if you like. The quinoa and turkey stuffing can be made the night before. You can also do the first bake of the squash halves as well.
Store the two components separately in airtight containers in the fridge (after they have cooled completely) or assemble them and then store them if you wish.
That way, all you have to do is pop them back in the oven to heat up all the way through.
Storing leftovers and reheating
Leftover, cooled stuffed squash can be placed in an airtight container and stored in the fridge. It will last a few days when stored correctly.
To reheat it, simply place the squash back onto a baking sheet and pop it back in the oven at 350F until completely heated through.
What to serve with stuffed acorn squash
I love to serve up this healthy acorn squash recipe throughout the colder months. These squash bowls are great served with a light side salad for a lighter, healthier meal, though you can certainly add your favorite side dishes to them as well.
My favorite salads to serve alongside this recipe include my Green Bean Salad recipe and my Orange Pomegranate Salad with Citrus Poppy Seed Dressing (so good!).
Other popular sides to serve with this stuffed squash recipe include potato dishes like Crispy Air Fryer Greek Potatoes or a vegetable side dish like Maple Balsamic Glazed Roasted Carrots or brussels sprouts. Dinner Rolls are also always a great idea. Try my Pumpkin Dinner Rolls to maximize fall flavors and really wow your dinner guests!
I hope you enjoy this recipe as much as my family does!
-Cathy
Looking for more winter squash recipes? You may also like these easy recipes:
Kale Caesar Salad with Roasted Delicata Squash
Roasted Parmesan Acorn Squash
Butternut Squash Ravioli with Brown Butter Sage Sauce
Turkey and Quinoa Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 1/2 cup quinoa
- 1 lb ground turkey
- 2 tablespoon olive oil divided
- 1/2 onion diced
- 1/4 cup dried cranberries
- 1/2 apple chopped
- 1 1/2 cups spinach chopped
- 1 teaspoon fresh thyme minced
- 1 teaspoon fresh rosemary minced
- 1 tablespoon breadcrumbs
- 1 tablespoon Parmesan cheese
- salt and pepper
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper or grease generously.
- Carefully cut a little off the top and bottom of each squash to have flat surfaces. Cut the acorn squashes in half and scoop out the seeds. Arrange on a baking sheet or shallow roasting pan, cut side up and bake for 45 minutes or until squash if fork tender. (The size of your squash will determine if more time is needed).
- Meanwhile, cook quinoa according to package directions. Pro tip: Cook it in chicken stock / chicken broth for added flavor.
- Heat 1 tablespoon olive oil in a saute pan over medium-high heat and add the ground turkey. Cook, stirring frequently until the turkey is fully cooked. Remove from pan.
- Add another tablespoon of olive oil and add the onion, cooking over medium heat until translucent. Add the apple, cranberries, spinach, thyme, rosemary and salt and pepper.
- Add the turkey back into the pan along with the quinoa and stir to combine everything. Remove from heat.
- Spoon the turkey mixture into the scooped out center of each squash. Sprinkle with breadcrumbs and Parmesan cheese and place in the oven, broiling for a couple minutes. Be sure to keep your eye on it to ensure it does not burn.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
What is the cooking times and heating temperature?
Hi Adrienne. The cooking temperature is 400F for roasting the squash. At the end, I turn the oven to broil. Your cook time will depend on the size of your squash but its about 45 minutes or more. It’s best to check with a fork to make sure it is tender and then add more time if needed. Hope you enjoy it!