Turkey and Walnut Stuffed Acorn Squash

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When it comes to fall, one thing that I look forward to as much as pumpkin, is squash. Squashes are so versatile from soups, to pies, to even spaghettis; there are so many things you can do with squash. Turkey and walnut stuffed acorn squash is a savory and satisfying way to celebrate fall.

This dish can be a stand-alone dish or paired with a side salad or soup. It has the perfect balance of protein and carbs that leave you full but not stuffed. It is also a great savory recipe for acorn squash. Don't get me wrong, acorn squash is wonderful roasted and sprinkled in brown sugar and butter, but sometimes it is fun to change things up. When cooked properly, the squash becomes tender and buttery. It just melts in your mouth.

You can eat the skin because when cooked, it is super soft. Or, you can peel it off. For this recipe, I prefer to simply scoop the squash out as I am eating it. The skin basically becomes a bowl.

You can also substitute the acorn squash for another winter squash like butternut, but you will not get the same nutty flavor. If you want to melt some parmesan cheese on top, that is optional, but will enhance the taste of the squash. The fennel also adds a fun spin to this recipe with it's sweet and mild anise flavor.

What You Will Need:

1 large baking sheet

1 skillet

2 acorn squash

1 lb ground turkey

1 cup walnuts whole or crushed

1 fennel bulb sliced thinly

1 sprig fresh thyme leaves

1 sprig fresh rosemary leaves

5-7 leaves fresh sage

1 tsp salt

Optional: A half cup of grated or shredded parmesan cheese

How to Make Turkey and Walnut Stuffed Acorn Squash:

Preheat the oven to 350°F.

Slice the acorn squashes in half and lay out onto a baking sheet with a thin layer of water in the bottom.

Place the baking sheet into the oven and bake for 20-30 minutes until the squashes have softened.

Meanwhile, sauté the ground turkey and fennel with a teaspoon of salt until the turkey has browned and the fennel has softened.

When the squashes are cooked, remove them from the oven and flip them over.

Add the fresh herbs and walnuts to the turkey and fennel and mix well.

Stuff the squash cavity with the turkey filling and place back into the oven for an additional 20 minutes. If desired, you can sprinkle parmesan cheese on top before placing into the oven.

Remove from the oven and allow to cool. These taste great with a little sour cream on top!

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