Tex-Mex stuffed acorn squash with ground turkey is a tasty and healthy dinner
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Tex-Mex ground turkey stuffed acorn squash is a wholesome and flavorful dish. Roasted acorn squash is filled with savory, spicy ground turkey, combining the comforting flavors of fall with the bold zestiness of Tex-Mex. It’s the perfect recipe with easy steps for a delicious weeknight dinner.
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Each bite of this dish offers a tast of fall flavors and textures, making it the perfect centerpiece for any occasion, whether it’s a cozy family dinner or a show-stopping addition to your seasonal menu.
If you like stuffed squash, try our stuffed zucchini with ground beef recipe!
🤍Why you will love this recipe
- Flavor! The Tex-Mex flavors perfectly complement the natural sweetness of the roasted acorn squash, resulting in a delicious fusion of flavors.
- Healthy! This recipe provides a balanced meal full of wholesome ingredients.
- Versatile! It’s a versatile recipe, and can be easily customized to suit different tastes and dietary preferences.
Here is what you will need
This is an overview of the ingredients and steps to make this easy stuffed acorn squash recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Lean Ground Turkey
- Acorn Squash
- Black Beans
- Onion
- Garlic
- Chili Powder
- Ground Cumin
- Diced tomatoes
- Jalapeno Pepper
- Cheddar Cheese
- Olive Oil or Avocado Oil
🥄Equipment
- Baking Sheet
- Large Skillet
- Parchment Paper (optional)
- Sharp Knife
How to make Tex-Mex Ground Turkey Stuffed Acorn Squash
Prepare the ingredients: Rinse the squash and cut it in half vertically and scoop out the seeds from the squash and set them aside. Chop the garlic, onion, peppers and tomatoes and set them aside. Measure the spices and shred the cheese.
Preheat the oven to 375 degrees f and line a baking sheet with parchment paper.
STEP 1: Brush the inside of the squash with olive oil.
STEP 2: Place the halves of squash cut side down on a parchment-lined baking sheet.
STEP 3: Bake for approximately 40 minutes. The flesh should be fork tender when pierced. Remove from the oven.
STEP 4: While the squash is baking, heat olive oil over medium-high heat. Add the turkey and cook in the skillet until almost cooked through. Add the onion and garlic and cook for a few more minutes.
STEP 5. Reduce to medium heat and add the spices, tomatoes and beans. Cook for 10 minutes longer.
STEP 6: Add the turkey mixture to the roasted squash bowls and top them with shredded cheese. Bake until cheese melts.
Ingredient notes and substitutions
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Acorn Squash – Acorn squash works in this recipe, because they are small in size and one half is just enough for one serving. It can be replaced with any winter squash, such as butternut squash, honeynut squash or delicata squash.
Ground Turkey – Is a lean and healthy alternative and can be replaced with ground chicken, ground beef or ground pork.
Diced Tomatoes – Fresh or canned diced tomatoes will work. If you choose to use canned tomatoes, look for low sodium for the best results.
Jalapeno Pepper – This adds a spicy kick and can be left out for a milder version of stuffed acorn squash.
How to make ground turkey stuffed acorn squash ahead of time
This recipe is perfect for meal prep. All you have to do is prepare the squash and filling, stuff the squash, and refrigerate it without adding cheese.
When you’re ready to eat, place the squash in an oven-proof dish, cover it, and bake it at 350 degrees for 20 minutes. After that, remove the cover, sprinkle cheese on top, and bake for 10 more minutes.
What to serve with Turkey stuffed acorn squash
Serve stuffed acorn squash with your favorite taco toppings such as guacamole, salsa, pico de Gallo or sour cream. Add a fresh chopped salad, or roasted brusels sprouts to make a complete meal.
Recipe variations
Grains and Turkey – Add some cooked brown rice, wild rice or quinoa to the meat filling for added texture.
Vegetarian – Substitute ground turkey with black beans or a combination of black beans and quinoa.
Veggies – Add any combination of diced bell pepper, zucchini, or cauliflower rice to the meat mixture.
💡Tips
- Try to select squash that are similar in size, which will help to cook them uniformly.
- Don’t overstuff the squash halves. If you have leftover turkey filling, save it for another meal, such as adding it to tacos, a salad or wrap.
- To keep the squash cups stable, use a sharp knife to slice off a small piece from the bottom of each half.
Can you freeze Tex-Mex stuffed acorn squash?
Yes. Place the cooled squash halves in an airtight container or freezer bag or wrap tightly in aluminum foil and freeze for 2 to 3 months. Thaw in the refrigerator overnight before reheating.
How can I prevent the squash from becoming too soft and collapsing?
Do not overcook the squash. The squash is done when it feels tender when pierced with a fork, it should not feel soft.
A few more Tex-Mex Favorites
- Bison Chili
- Healthy Beef Tacos
- Texas Breakfast Tacos
Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!
Tex-Mex Stuffed Acorn Squash
Tex-Mex stuffed acorn squash with ground turkey is a tasty and healthy dinner
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Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Click on serving size to scale this recipe
Course: Dinner Recipes
Cuisine: American
Keyword: Ground Turkey Stuffed Acorn Squash
Servings: 4
Calories: 301kcal
Author: Anne
Scale this Recipe 4
Ingredients
- 2 acorn squash
- 1 tablespoon olive oil – divided
- 6 ounces ground turkey
- 1 cup black beans cooked or canned
- 1 small onion diced
- 1 clove garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 cup chopped tomatoes fresh or canned
- 1 small jalapeno pepper diced
- 4 oz shredded cheddar cheese
Instructions
preheat the oven to 375 and line a baking sheet with parchment paper
cut the squash in half vertically with a sharp knife – scoop out the seeds from the squash and set them aside for another use such as roasting them
chop the garlic, onion, peppers and tomatoes and set them aside; measure the spices and shred the cheese.
shred the cheese
Brush the inside of the squash with 1 1/2 teaspoons olive oil and place it cut side down and roast them until the flesh becomes soft – about 40 minutes
While squash is roasting add 1 1/2 teaspoons olive oil to a pan, and heat it over medium-high heat. Add the ground turkey and cook til lightly brown
Stir in the onion, garlic, seasonings and stir in the tomatoes and beans. Reduce heat and cook for 10 minutes more
Add the filling to the roasted squash halves and top them with cheese.
Bake until the cheese melts about 10 minutes
Notes
Store leftovers in the refrigerator for up to 5 days in an airtight container. Freeze in an airtight container for 2 to 3 months.
See above for variations, recipe tips and more!
Nutrition
Serving: 1/2 squash | Calories: 301kcal | Carbohydrates: 40g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 323mg | Potassium: 1257mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1571IU | Vitamin C: 36mg | Calcium: 240mg | Iron: 4mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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