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Turkey and Walnut Stuffed Acorn Squash

Savory acorn squash filled with turkey, walnut, and fennel.
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Course: Dinner, Main Course
Keyword: acorn sqaush recipes, dairy free fall recipes, gluten free fall recipes, stuffed acorn sqaush, turkey and fennel recipes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 519kcal
Pin Recipe
Author: Victoria Herbert

Equipment

Ingredients

  • 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 teaspoon salt

Instructions

  • 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 (see notes below) and place back into the oven for an additional 20 minutes.
  • Remove from the oven and allow to cool. These taste great with a little sour cream on top!

Notes

Optional: You can melt parmesan cheese over the stuffed squash. Once the squashes are stuffed, sprinkle the parmesan cheese on top and place in the oven for 20 minutes.

Nutrition

Calories: 519kcal | Carbohydrates: 29.8g | Protein: 41g | Fat: 31.2g | Saturated Fat: 3.2g | Cholesterol: 116mg | Sodium: 740mg | Potassium: 1460mg | Fiber: 7.2g | Sugar: 0.3g | Calcium: 148mg | Iron: 5mg
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