![Stuffed Acorn Squash with Ground Turkey](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1342.jpg)
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Stuffed Acorn Squash with Ground Turkey
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Stuffed Acorn Squash filled with ground turkey, mushrooms, pears and cheese might sound different – but it’s incredibly delicious.
![Stuffed Acorn Squash with Ground Turkey](/wp-content/uploads/2017/10/DSC_1294.jpg)
Raise your hand if you love all the squashes!
Or is it squashi?
Whatever the case may be, Fall is just that much more magical when the aromas of squash are wafting through the house. I used acorn for this particular recipe, but if you prefer butternut or even traditional green zuchs, by all means, use what you love. Not only do I love the taste and texture of the acorn squash, but it makes an incredible presentation, doesn’t it?
![Roasted Acorn Squash stuffed with ground turkey, pears and parmesan](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1307.jpg)
See how it makes its own little edible bowl for stuffing all the goodness? It doesn’t get much better than that as far as squashi goes. 🙂
![Acorn Squash](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1225.jpg)
I bought these beauties at my local market and they just happened to be grown right here in my own backyard; Selma, California.
OK, let’s make Stuffed Acorn Squash!
![Cut both ends of acorn squash](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1234.jpg)
Cut both ends of the squash to create a flat bottom when baking.
![Cut acorn squash in half and scoop out seeds and pulp](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1236.jpg)
Next, slice it right down the middle and remove the seeds and pulp. This is surprisingly much easier than removing seeds and pulp from a pumpkin. It only took one scoop and a few scrapes and it was ready…
![Brush acorn squash with butter and dust with salt and pepper](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1240.jpg)
Place the cut squash on a parchment-lined baking sheet and brush with melted butter and dust with salt and pepper and bake at 425 degrees for 30 minutes.
![Foster Farms Organic Ground Turkey](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1254.jpg)
While that is baking, let’s make the filling. The stuffing base is ground turkey. I love it because it’s light and cooks up quickly, not to mention super tasty!
![Ingredients: chopped onion, carrot, celery, mushroom and Bartlett pear](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1246.jpg)
The other ingredients in the “stuffing” portion of this recipe are onion, carrot, celery, mushroom and bartlett pear. Yum!
![Ground turkey, onion, carrot, celery, mushroom and Bartlett pear in skillet](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1262.jpg)
While the squash is baking, this step fits right in! Bake time on the squash is 30 minutes and that’s about how much time it took me to cut up all the ingredients and cook up this skillet. It’s so satisfying to multi-task, especially when cooking!
![Add panko or crushed saltines to meat mixture](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1269.jpg)
Add in crushed saltines or panko to the meat mixture.
![Add parmesan and egg to mixture](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1272.jpg)
Then add in the parmesan and egg. Stir well and set aside until the squash is done.
![Roasted Acorn Squash stuffed with ground turkey, pears and parmesan! So dang yummy and the epitome of Fall dinner.](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1281.jpg)
Remove the squash from the oven and fill each cavity with a hearty amount of filling.
![Roasted Acorn Squash stuffed with ground turkey, pears and parmesan!](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1289.jpg)
Top with a little bit more parmesan and bake at 425 degrees for an additional 20 minutes.
![California fresh chives](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1291.jpg)
Once the squash bowls were done baking, I topped them with chopped chives…
![Roasted Acorn Squash stuffed with ground turkey, pears and parmesan! So dang yummy and the epitome of Fall dinner.](/wp-content/uploads/2017/10/DSC_1298.jpg)
And yes, my knees buckled a little when these were ready.
![Roasted Acorn Squash stuffed with ground turkey, pears and parmesan! So dang yummy and the epitome of Fall dinner.](/wp-content/uploads/2017/10/DSC_1332.jpg)
![Roasted Acorn Squash stuffed with ground turkey, pears and parmesan! So dang yummy and the epitome of Fall dinner.](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1336.jpg)
Trust me, these will knock your socks off. Let me know how you like them!
Want more acorn squash ideas? Try this Acorn Squash with Apple Walnut Stuffing from Salt & Wind and this Warm Autumn Salad from G-Free Foodie.
Here is the recipe for ya…
![Stuffed Acorn Squash recipe](https://californiagrown.org/wp-content/uploads/2017/10/DSC_1342-250x250.jpg)
Stuffed Acorn Squash with Ground Turkey and Mushrooms
Ingredients
- 3 Acorn squash
- 2 TBSP butter melted
- 1 lb. ground turkey
- 1 tsp. herbs de provence
- 1 TBSP olive oil
- 1 celery rib chopped small
- 1 carrot chopped small
- 1/2 yellow onion chopped small
- 5 button mushrooms chopped small
- 1 bartlett pear chopped small
- 2 cloves garlic minced
- 1/2 cup crushed saltine crackers or panko
- 1 cup shredded parmesan
- 2 eggs beaten
Instructions
- Preheat oven to 425 degrees F.
- Cut the ends off the squash and slice them right down the middle. Scoop out the seeds and pulp. Place on a parchment-lined baking sheet. Brush with butter and dust with salt and pepper. Bake for 30 minutes.
- Prepare the filling: Brown the ground turkey in a hot skillet and season with salt, pepper, and herbs de provence. Remove from skillet and set aside.
- Using the same skillet, pour in the olive oil and heat up. Add all the vegetables (celery, carrot, onion, and mushrooms) and cook for about 3 minutes. Add the pear and garlic and cook for a few more minutes. Add the ground turkey to the skillet and stir well to combine for a few minutes more.
- Transfer the filling to a bowl and add the crumbs, parmesan cheese and eggs. Stir completely to mix well.
- Remove the squash from the oven and fill each cavity with a healthy portion of filling. Top with a little more parmesan and bake for another 20 minutes.
- Remove from oven, allow to rest a few minutes, top with chives and serve.
Notes
Nutrition
![Mushroom Stuffed Acorn Squash Recipe - four on a plate](https://californiagrown.org/wp-content/uploads/2023/12/Paprika-Studios-CAG-Recipes-Wild-Rice-Stuffed-Acorn-Squash-1651-1000x1500.jpg)
Want a plant-based option? Try this Mushroom & Kale Stuffed Acorn Squash Recipe too!
This Mushroom & Kale Stuffed Acorn Squash recipe is full of caramelized onion, garlic, oyster mushrooms, sautéed kale, wild rice, sliced olives, white wine, and a luscious amount of California extra virgin olive oil, then topped with toasty chopped walnuts. It’s a plant-based meal or side that everyone will love.