Food/Recipes

Foodie Friday: Stuffed Acorn Squash

Happy Friday everyone!

Last week, I decided to try my hand at making a stuffed squash so I put it on our meal plan for the week. Having never made stuffed squash before, I had a vague idea of how I wanted it to turn out and what ingredients I wanted to use. But, in the end, I actually changed my entire idea upside down and started tossing in ingredients that I thought would go well together.

The experiment obviously worked! (..or else I wouldn’t be featuring this recipe today) 😉

I ended up putting this together last Sunday night, and it made such a perfect, warm, cozy, comforting dish. It was pretty much everything you’d want in a quiet weekend meal. (I say weekend as this dish has a long cooking time)

Stuffed Acorn Squash

What you need:

  • 1 large acorn squash
  • salt/pepper
  • olive oil
  • 1lb ground turkey or chicken (I used turkey this time around)
  • 1/2 of a large onion – diced
  • 1 large carrot – grated
  • 1/2 C almonds – chopped
  • 1 C chopped baby spinach
  • thyme
  • oregano
  • 1/4-1/2 C chicken/veggie stock
  • panko bread crumbs
  • parmasean cheese
  • 1 tsp butter

What you do:

– you’re going to start out by giving your squash a quick rinse followed by cutting that baby in half and taking out the seeds. Now sprinkle some salt and pepper onto the squash and drizzle on a little bit of olive oil.  Put in a 350 degree oven for about an hour to cook.

– Once your squash is cooked and is resting out of the oven, you can start your filling. Begin by browning the turkey with your chopped onions.

– When the turkey is cooked, you can go ahead and stir in the grated carrot and almonds.


– While that continues to cook, scoop out some of the squash, leaving maybe half an inch of it (just so there’s more of a shell to stuff) and add it to your meat mixture. At this time you will also add your chopped spinach, a few pinches of thyme and oregano, some salt & pepper and the stock.  Stir it all up and let it cook for a couple minutes more.

– Now you’re ready to stuff the squash

– Spoon in as much of your meat mixture as possible into the halves of the squash. Stuff them as much, or as little as you like! 😉  Then cover with a sprinkle of bread crumbs and parmasean, followed by a few little pea sized dots of butter.


– Put your stuffed squash back into the 350 degree oven for about 20 minutes, or until your bread crumbs start to brown.  If you have any extra stuffing (like I did), just put it in a small casserole with the same toppings and bake it alongside the squash. That way, you have just a bit extra for the hungry one in the house. (ie. Chris in our house 😉 )

Be sure to let it cool for a couple minutes and then enjoy to your little heart’s delight!  We just loved this recipe, so I can only hope that you do too.

Serves 2. (with a bit of stuffing left over)

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