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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.

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.

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.

While the squash is roasting, dice the red onion, chop the fresh rosemary, and mince the garlic. Set aside.

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.

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.

While the filling is finishing, shred the extra sharp raw cheddar cheese.

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.

Generously spoon the cooked ground turkey, onion, mushroom, rosemary, and garlic filling into each roasted acorn squash half.

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.

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.

Carefully remove the stuffed squash from the oven, plate them, and serve immediately.


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.

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.

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.

While the squash is roasting, dice the red onion, chop the fresh rosemary, and mince the garlic. Set aside.

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.

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.

While the filling is finishing, shred the extra sharp raw cheddar cheese.

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.

Generously spoon the cooked ground turkey, onion, mushroom, rosemary, and garlic filling into each roasted acorn squash half.

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.

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.

Carefully remove the stuffed squash from the oven, plate them, and serve immediately.
