Hearty Stuffed Acorn Squash: Simple Weeknight Meal (Print Version)

Discover my simple Easy Stuffed Acorn Squash Recipe for a comforting meal. Flavorful and satisfying, it's perfect for a cozy dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ Squash & Base

01 - 2 medium acorn squashes
02 - 1 tbsp olive oil (for squash)
03 - Salt and black pepper (for squash)
04 - 1 tbsp olive oil (for filling)
05 - 1 lb ground turkey (or ground beef/chicken)
06 - 1 medium yellow onion, chopped
07 - 3 cloves garlic, minced
08 - 5 oz fresh spinach

→ Flavor & Texture Boosters

09 - 1/2 cup dried cranberries
10 - 1/2 cup chopped pecans
11 - 1/2 cup chicken broth (low sodium)
12 - 2 tbsp maple syrup

→ Seasonings & Garnish

13 - 1 tsp dried sage
14 - 1/2 tsp dried thyme
15 - 1/2 tsp salt (for filling)
16 - 1/4 tsp black pepper (for filling)
17 - 1/2 cup grated Parmesan cheese

# Instructions:

01 - Okay, first things first for this Easy Stuffed Acorn Squash Recipe: preheat your oven to 400°F (200°C). Then, grab those acorn squashes. This part can be a little tricky, honestly; they’re tough! Carefully cut each squash in half lengthwise. I usually find it easiest to start with a small cut and work my way around. Scoop out all the seeds and stringy bits with a spoon – seriously, get them all, unlike my earlier oops moment! A little olive oil, salt, and pepper on the cut sides, then place them cut-side down on a baking sheet. Pop them in the oven for about 25-30 minutes, just until they're tender enough to easily pierce with a fork. You want them soft but not mushy, you know?
02 - While the squash is doing its thing, let's get the filling started. Grab a large skillet and heat a splash of olive oil over medium heat. Toss in your chopped onion. Let it cook for about 5-7 minutes, until it's soft and translucent, and your kitchen starts smelling amazing – that's when you know you're on the right track! Then, add the minced garlic and cook for another minute until fragrant. Don't let it burn, that's a mistake I've made more times than I care to admit, and burnt garlic is just... not good.
03 - Now, push the onions and garlic to one side of the pan and add your ground turkey. Break it up with a spoon as it cooks. You want to brown it nicely, about 5-7 minutes. Make sure there’s no pink left, honestly. Once it's cooked through, drain any excess fat if there’s a lot, though with lean turkey, there usually isn't much. This step is crucial for the texture and flavor of our Easy Stuffed Acorn Squash Recipe, so take your time here.
04 - Okay, time to make this filling sing! Stir the cooked turkey, onions, and garlic all together. Add your fresh spinach, dried cranberries, and chopped pecans. Pour in the chicken broth and maple syrup. Sprinkle in your sage and thyme, along with a good pinch of salt and black pepper. Stir everything really well until the spinach wilts down and all those beautiful flavors are mingling. Let it simmer for a few minutes, just to warm everything through and allow the flavors to deepen. Taste it! Adjust seasonings if you need to; I always add a bit more pepper.
05 - By now, your acorn squash halves should be tender. Carefully remove them from the oven and flip them cut-side up. If you want, you can gently scrape some of the squash flesh from the center, leaving about a half-inch border, and mix it into your filling for extra squash-y goodness. Honestly, I often skip this step if I'm short on time, but it does add a nice touch. Now, spoon that delicious, savory filling generously into each squash half. Pile it high, because who doesn't love a well-stuffed squash?
06 - Once all your squash halves are stuffed, sprinkle a generous amount of Parmesan cheese over the top of each. Pop them back into the oven for another 10-15 minutes, or until the cheese is melted, bubbly, and a little golden brown. The smell at this point? Oh, it's just divine. That’s how you know your Easy Stuffed Acorn Squash Recipe is ready! Carefully take them out, let them cool for a couple of minutes – they’ll be hot! – and then serve them up. They look so impressive, but honestly, they're so simple to make. Enjoy your creation!

# Notes:

01 - Don't rush roasting the squash; undercooked squash is no fun!
02 - Always cool completely before refrigerating; prevents sogginess.
03 - Swap ground turkey for Italian sausage for a zesty kick.
04 - A sprinkle of fresh parsley and a side of crisp green salad makes it extra special.

# Equipment Needed:

01 - Baking sheet
02 - large skillet
03 - sharp knife
04 - spoon

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 25g

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