Turkey and Herb Stuffed Acorn Squash

This cozy dinner for four epitomizes the flavors and feeling of winter.

Turkey and Herb Stuffed Acorn Squash Photo

Yield: serves 4


  • 2 acorn squash, halved lengthwise with seeds removed
  • 1 lb. ground turkey
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 16 oz. baby spinach
  • 3 celery stalks, chopped
  • 1/4 cup raisins
  • 1 tsp. parsley, chopped
  • 1 tsp. thyme, chopped
  • 1/2 tsp. basil, chopped
  • 1/4 tsp. red pepper flakes
  • 2+ tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 Tbsp. unsalted butter or coconut oil
  • 2 Tbsp. balsamic vinegar


  1. Preheat oven to 450 degrees F and adjust rack to middle position. While it warms, brush the squash lightly with olive oil and dust with nutmeg. Place squash, cut-side up, on a baking sheet. Roast for 25 minutes.
  2. Meanwhile, heat 1 Tbsp. oil in a large saute pan over medium heat. Brown the ground turkey. Add the diced onion, garlic, and celery, stirring frequently for 5-7 minutes until soft.
  3. Stir in herbs, spices, and raisins. Add spinach and wilt 2-3 minutes. Add in butter or coconut oil and combine over medium heat.
  4. Spoon filling into acorn squash and roast for 20 minutes. Drizzle with balsamic vinegar and serve.


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