Protein-Packed Stuffed Acorn Squash
Protein-Packed Stuffed Acorn Squash
Ingredients
For the Acorn Squash
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil, for roasting squash
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Filling
- 1 tablespoon olive oil, for cooking filling
- 1 pound ground turkey, 93/7 lean
- 1 red onion, diced
- 8 ounces mushrooms, sliced
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Topping
- 1 cup extra sharp raw cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 400°F. Carefully cut each acorn squash in half lengthwise and use a spoon to scoop out and discard the seeds and stringy bits.
⏱️ 5 min•🌡️ 400
- 2
Place the squash halves, cut-side up, on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the cut surfaces, then use a brush to spread it evenly. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Flip the squash halves so they are cut-side down on the baking sheet.
⏱️ 5 min
- 3
Roast the acorn squash in the preheated oven for 30 to 40 minutes, or until the flesh is tender when pierced with a fork. While the squash roasts, prepare the filling.
⏱️ 30 min•🌡️ 400
- 4
While the squash is roasting, dice the red onion, chop the fresh rosemary, and mince the garlic. Set aside.
⏱️ 10 min
- 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey, diced red onion, and sliced mushrooms. Cook, breaking up the turkey with a spoon, until the meat is browned and the onions and mushrooms begin to soften, about 8-10 minutes.
⏱️ 10 min
- 6
Once the turkey mixture is cooked, add the chopped rosemary and minced garlic to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant. Season the filling with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Remove from heat.
⏱️ 5 min
- 7
While the filling is finishing, shred the extra sharp raw cheddar cheese.
⏱️ 5 min
- 8
Once the squash is tender, carefully remove the baking sheet from the oven. Flip the squash halves so they are cut-side up, forming a bowl.
⏱️ 2 min
- 9
Generously spoon the cooked ground turkey, onion, mushroom, rosemary, and garlic filling into each roasted acorn squash half.
⏱️ 3 min
- 10
Sprinkle an even layer of the shredded cheddar cheese over the top of the filling in each squash half. Return the baking sheet to the oven.
⏱️ 2 min
- 11
Turn the oven to broiler setting (or high broil) and broil for 1 to 2 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Watch carefully to prevent burning.
⏱️ 2 min
- 12
Carefully remove the stuffed squash from the oven, plate them, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Protein-Packed Stuffed Acorn Squash
Ingredients
For the Acorn Squash
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil, for roasting squash
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Filling
- 1 tablespoon olive oil, for cooking filling
- 1 pound ground turkey, 93/7 lean
- 1 red onion, diced
- 8 ounces mushrooms, sliced
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Topping
- 1 cup extra sharp raw cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 400°F. Carefully cut each acorn squash in half lengthwise and use a spoon to scoop out and discard the seeds and stringy bits.
⏱️ 5 min•🌡️ 400 - 2
Place the squash halves, cut-side up, on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the cut surfaces, then use a brush to spread it evenly. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Flip the squash halves so they are cut-side down on the baking sheet.
⏱️ 5 min - 3
Roast the acorn squash in the preheated oven for 30 to 40 minutes, or until the flesh is tender when pierced with a fork. While the squash roasts, prepare the filling.
⏱️ 30 min•🌡️ 400 - 4
While the squash is roasting, dice the red onion, chop the fresh rosemary, and mince the garlic. Set aside.
⏱️ 10 min - 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey, diced red onion, and sliced mushrooms. Cook, breaking up the turkey with a spoon, until the meat is browned and the onions and mushrooms begin to soften, about 8-10 minutes.
⏱️ 10 min - 6
Once the turkey mixture is cooked, add the chopped rosemary and minced garlic to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant. Season the filling with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Remove from heat.
⏱️ 5 min - 7
While the filling is finishing, shred the extra sharp raw cheddar cheese.
⏱️ 5 min - 8
Once the squash is tender, carefully remove the baking sheet from the oven. Flip the squash halves so they are cut-side up, forming a bowl.
⏱️ 2 min - 9
Generously spoon the cooked ground turkey, onion, mushroom, rosemary, and garlic filling into each roasted acorn squash half.
⏱️ 3 min - 10
Sprinkle an even layer of the shredded cheddar cheese over the top of the filling in each squash half. Return the baking sheet to the oven.
⏱️ 2 min - 11
Turn the oven to broiler setting (or high broil) and broil for 1 to 2 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Watch carefully to prevent burning.
⏱️ 2 min - 12
Carefully remove the stuffed squash from the oven, plate them, and serve immediately.
⏱️ 1 min