This stuffed acorn squash recipe is super easy and healthy. Stuffed with ground turkey and pine nuts for a delicious fall-inspired dinner.
I love the look of acorn squash and have often bought it for fall decor projects. Isn't the dark green color beautiful? However, I've never actually cooked with it before.
They have such a cute shape and though I've seen them in white, I really love the deep green color.
Since I had been using them for decor, I would throw them in my compost pile after I was done with them. Imagine my surprise when I noticed some growing there last summer.
This recipe is all about roasting the acorn squash. You need to cut a little from the top and bottom to get them to sit flat on your cookie sheet.
Remove the seeds and toss them in the compost. Maybe they will grow for you too.
Brush the squash with a little olive oil and sprinkle with salt and pepper.
For the filling, I decided to go with a Lebanese meat filling. This requires some roasted pine nuts. They add a great flavor to the dish.
Normally I would use beef or lamb for this but I decided to try ground turkey for a lower fat option.
I can't tell you how much I loved this dish. I'm smacking my head. Why have I not tried this before? Plus it's so pretty it would make a great dinner party dish.
It's definitely one I will make again. Now I'm thinking about other season squash to try. I've made spaghetti squash, butternut squash, and of course, summer squash before.
Maybe Delicata or Kabocha squash. Oh, the possibilities.
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Stuffed Acorn Squash with Ground Turkey and Pine Nuts
- 2 green acorn squash
- 1 teaspoon olive oil
- pinch of salt and pepper
- 1/2 pound ground turkey
- 1/4 cup diced onion
- 1/2 cup toasted pine nuts
- 1/4 cup sour cream
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Preheat oven to 375 degrees
- Cut a small amount of the tops and bottoms of the acorns so that they can sit flat.
- Cut each squash in half width-wise.
- Scoop out seeds. Toss into compost or clean and roast for snacking.
- Brush the insides and tops of the squash with olive oil.
- Sprinkle with salt and pepper.
- Roast pine nuts in a dry non-stick pan for 2 - 3 minutes tossing all the while. Remove and set aside.
- In a large non-stick pan saute onions.
- Add turkey, cinnamon, salt, and pepper
- Once the turkey is browned remove from heat and stir in the sour cream.
- Portion evenly into squash cavities. Top with pine nuts.
- Bake for 40-45 minutes or until the squash is tender.
- Remove and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Patti, made this last night and it was heavenly, thanks! I’ll be making it all winter. Because I don’t eat dairy, I separated some of the browned turkey and added a little homemade tomato sauce instead of sour cream and changed the spice to oregano. Both versions got the thumbs up!
Maria, I'm so glad you liked it! I really liked it too and just got back from the grocery store with two more acorn squash for dinner this week. Thanks for sharing your variation of tomato sauce and oregano. I think my husband would love that combination.