This stuffed acorn squash with ground turkey is a delicious and fun twist on a holiday meal. These fall flavors are keto, low carb, gluten free. A great and healthy alternative to a full turkey dinner, servie with a bright fresh salad and a side of roasted veggies!
Here is one fun turkey recipe for Thanksgiving today! This stuffed acorn squash with ground turkey can also be made with chopped turkey, and is a fresh recipe for Thanksgiving leftovers. This recipe inspiration for this came from my dad who made a version with stuffed sausage. I opted for a leaner ground turkey, and this came out so fantastic! Both Brett and I gave it a A+!
This Stuffed Acorn Squash with Ground Turkey recipe is:
- Warming
- Satisfying
- Earthy
- Fresh
- Hearty
- Gluten free and dairy free
- A great to use leftover turkey from Thanksgiving!
Meal Prep Recipes For the Win!
This stuffed acorn squash with ground turkey is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge for later! Easy peasy.
What’s In This Turkey-Stuffed Acorn Squash?
- Turkey: I used ground turkey but you can also use cooked turkey that is leftover from Thanksgiving. Just make sure to finely chop it first.
- Acorn Squash: we got ours from a farm down the street, it’s one of my favorite fall squashes!
- Olive Oil: I like Terra Delyssa brand, it has a great flavor and you can buy a bulk pack on Amazon that is a great value!
- Carrots
- Celery
- Onion
- Garlic
- Garlic Salt: because you can’t have too much garlic! I love this Badia garlic salt, and use it in most of my recipes instead of regular salt.
- Ground Sage: a fall spice staple must-have. I use this ground sage from McCormick.
- Black Pepper: We use black tellicherry peppercorns which give everything a fresh and spicy flavor, Amazon had a fantastic bulk bag that I ordered recently.
- Parmesan cheese: or a dairy free alternative nutritional yeast!
How Do I Make This Stuffed Acorn Squash Recipe with Ground Turkey?
- Preheat oven to 400 degrees Fahrenheit. Halve the acorn squash carefully, and scoop out the seeds (save them for roasting, yum!) and place the empty acorn squash halves on a sheet pan. Roast the squash for about 40 to 50 minutes until it is fork tender.
- Meanwhile, in a large pot, brown the turkey meat for 8 to 10 minutes until it is cooked all the way through, with no pink showing. Drain great. (Skip this step if the turkey is already cooked). Remove meat from pan, and set aside in a bowl.
- To the same pot, add the olive oil, carrots, celery, onion, garlic, garlic salt, ground sage, and black pepper. Saute on low heat for about 7 or 8 minutes until the veggies have begin to soften. Add the cooked turkey to the pot, and cook over low heat until mixture is well-combined and hot.
- Remove acorn squash from the oven, and carefully fill each squash with 1/4 of the cooked turkey mixture. Place the stuffed squash back in the oven for 15 minutes to heat.
- Remove from oven and top with parmesan cheese (or alternative) and a little extra ground black pepper. Mangia!
Other Recipes with Thanksgiving Leftovers You’ll Love!
Turkey Tetrazzini from Thanksgiving Leftovers (Gluten Free, Comfort Food)
DA’s Baked Au Gratin Potatoes (Vegetarian, Family Recipe)
Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)
Creamy Baked Carrots with Garlic (Vegetarian, Vegan & GF Options)
Spiced Cranberry Sauce with Orange and Ginger (Vegan, Gluten Free, Slow Cooker)
Get the Same Ingredients I Used for This Stuffed Acorn Squash!
As always, if you make this stuffed acorn squash recipe with leftover turkey be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Stuffed Acorn Squash with TVP (Keto, GF)
Ingredients
- 2 acorn squash halved and seeds removed
- 1 cup Textured Vegetable Protein (TVP) or cooked ground beef substitute
- 1 tablespoon olive oil
- 3 carrots chopped
- 3 celery stalks chopped
- 1 small onion chopped
- 4 cloves garlic minced
- 1 teaspoon garlic salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground black pepper
- Nutritional Yeast
Instructions
- Preheat oven to 400 degrees Fahrenheit. Halve the acorn squash carefully, and scoop out the seeds (save them for roasting, yum!) and place the empty acorn squash halves on a sheet pan. Roast the squash for about 40 to 50 minutes until it is fork tender.
- Meanwhile, add 1 cup TVP in a bowl and stir in 1 cup boiling water. Allow TVP to sit for a few minutes and absorb the water.
- To a pot, add the olive oil, carrots, celery, onion, garlic, garlic salt, ground sage, and black pepper. Saute on low heat for about 7 or 8 minutes until the veggies have begin to soften. Add the cooked turkey to the pot, and cook over low heat until mixture is well-combined and hot.
- Remove acorn squash from the oven, and carefully fill each squash with 1/4 of the cooked turkey mixture. Place the stuffed squash back in the oven for 15 minutes to heat.
- Remove from oven and top with nutritional yeast and a little extra ground black pepper. Mangia!
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A delicious idea for turkey