Savory Stuffed Acorn Squash

Okay guys and gals — get excited.

Are you excited?  I’m excited.  Here’s why:

Savory Stuffed Acorn Squash, (healthy)Vittles&BitsAs we’ve really been getting some great fall weather, I was inspired this weekend to try out a very fall inspired dish – savory acorn squash.  And not that I’m trying to toot my own horn or anything, but believe me when I say…..IT WAS AMAZING.  It was also pretty simple, which you know always makes me happy.  I knew I wanted to make something savory, but I’ve never done a stuffed acorn squash before, so I hunted around on Pinterest and decided to use this recipe as a starting point from Flavor RD.  This was the first time I’ve stumbled across her blog and it looks like there are tons of great recipes on there so be sure to check it out!

I made some changes to the original recipe including cook times, spices used, and changed some ingredient quantities.  Here’s how I did it:

Savory Stuffed Acorn Squash

Cook Time: 40 minutes

Yield: 4 servings

Serving Size: 1/2 an acorn squash, stuffed

Savory Stuffed Acorn Squash


  • 2 acorn squash
  • Olive oil (1Tbsp)
  • 1/2 of a yellow onion
  • 8 oz of sliced baby bella mushrooms (or any mushrooms really)
  • 5 (or more) giant handfuls of fresh spinach (or you could probably used frozen spinach and just thaw it)
  • 8-10 oz ground turkey
  • salt and pepper to taste
  • 1/2 tsp paprika
  • 1/4 tsp cayenne powder
  • 1/2 tsp ground sage
  • 6 oz of Feta cheese


  1. Preheat the oven to 375 degrees F.
  2. Slice the squash in half (I find this is easiest if you cut from the bottom of the acorn shape around towards the stem on both sides, and then kind of just pry the two sides apart and the stem will break off). PS you will need a big knife for this. Remove the seeds. You can discard these or save them for roasting (which I personally recommend). Spray a baking sheet with non stick spray, and lay the squash halves face down on the sheet. Roast in the preheated oven for 25-30 minutes.
  3. While the squash is roasting, dice your 1/2 an onion, and roughly chop up the sliced mushrooms. Sauté these in a pretty big pan over medium heat with a Tbsp of olive oil. After about 5 minutes, add in the fresh spinach, and stir periodically until it wilts. Transfer this mixture to a large mixing bowl.
  4. Drain any water out of that pan, and then add the turkey meat and brown the ground turkey.
  5. Add in the spices, and when the meat is cooked through, add the meat to the veggies in the mixing bowl.
  6. Add in 4 oz of the Feta and stir everything together. Taste and add salt/pepper if desired.
  7. When the squash is done roasting, remove from the oven and flip the halves over so that they make boats. Fill each squash with as much of the meat/veggie mixture that will fit, and top with the remaining Feta cheese.
  8. Bake for another 10 minutes.
  9. Eat and be happy :-)


kcal= 250 FAT= 7g CHO= 28g Fiber= 5g PRO= 21g

Savory Stuffed Acorn Squash, (healthy)Vittles&Bits

Now, you may find (like I did) that you have more filling than will fit in all your squash.  This is actually a good thing, because when I eat this I like each and every bite to have both the squash and the filling.  So I just kept the filling on hand to “refill” the squash boat as needed so that each bite had all that incredible sweet and savory flavor.

Nutrition Tidbit: If you’ve never had acorn squash before, I really encourage you to give it a try.  It’s a very flavorful squash (similar to butternut), and is on the sweeter side.  In addition to being delicious, acorn squash is loaded with fiber.  1 cup of the stuff will get you 9 grams of fiber, packed in only 115 calories.  It will also give you almost 900 mg of potassium (over twice what you’ll find in a medium sized banana) and close to 2 mg of iron.  Acorn squash also gives you close to 20% of your vitamin A and close to 40% of your recommended vitamin C for the day.  I mean, what more can you ask for?

If you’re interested in trying out some other squash dishes, be sure to check out this delicious Spaghetti Squash Casserole, which is basically a low carb, high protein version of baked spaghetti, as well as this easy and hearty Butternut Squash Soup.

Savory Stuffed Acorn Squash, (healthy)Vittles&Bits

So what do you guys think?  Will you try this recipe out?  If you do end up making it I’d love to hear what you think, so please stop back and leave a comment

What’s your favorite way to eat squash?
Mine would probably be a toss up between this stuffed squash, and butternut squash baked fries.

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