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Turkey-Stuffed Acorn Squash

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"A family favorite, handed down by my mom, this turkey-stuffed acorn squash is nice to fix for company, as well as for routine meals. It's filling, literally!"
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1 h 10 m servings 493
Original recipe yields 4 servings (4 squash halves)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
  2. Slice a small disc off the bottom of each squash half; this will give you a flat surface for serving. Brush butter over the flesh. Place squash cut-sides down on the baking sheet.
  3. Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
  4. While squash is baking, mix turkey, Cheddar cheese, sour cream, green onions, green chiles, olives, garlic salt, cumin, pepper, and paprika in a bowl. Set aside.
  5. Stuff cooked squash halves with equal amounts of the turkey filling.
  6. Return to the oven and bake until filling is heated through, 15 to 20 minutes.


  • Cook's Notes:
  • This recipe adapts easily to ethnic flavors by using different meat, cheese, and spice mixtures. You can use ground turkey or chicken instead.
  • Using fat-free sour cream and cheese cuts back the calorie count. Substitute plain yogurt for the sour cream if preferred.

Nutrition Facts

Per Serving: 493 calories; 26.8 31.8 34.8 113 1279 Full nutrition

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