Easy Tex-Mex Stuffed Acorn Squash with Ground Turkey
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Tex-Mex stuffed acorn squash with ground turkey pairs sweet, roasted squash with a savory, mildly spicy turkey filling. It comes together with simple ingredients, bakes in under an hour, and is easy to customize. Serve it on a busy weeknight or to guests for a casual get-together.
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Why this recipe is a keeper
- This recipe uses basic ingredients, and is so easy to customize. In the summer use zucchini instead!
- It can easily be prepared ahead of time, which makes it perfect for busy nights.
- Squash bowls make for easy serving and portion control.
Here is what you will need
If you like stuffed squash, try our stuffed zucchini with ground beef recipe!
Ingredients
- Lean Ground Turkey, ground chicken, pork or beef will also work.
- Acorn Squash, butternut or delacata will work too.
- Black Beans, kidney beans or pinto beans are also a good choice.
- Onion
- Garlic or garlic powder
- Chili Powder
- Ground Cumin
- Diced tomatoes – canned or fresh
- Jalapeno Pepper or bell pepper for a mild version
- Cheddar Cheese
- Olive Oil or Avocado Oil
How to make Tex-Mex Ground Turkey Stuffed Acorn Squash
Here’s a condensed version of the instructions. Keep scrolling to the recipe card for detailed instructions.
- Prepare – halve the squash, chop onion/garlic/tomato/pepper.
- Measure the spices, shred the cheese.
- Roast the squash cut-side down at 400°F for 40 minutes.
- Cook the turkey in a skillet, then add onion and garlic
- Stir in spices, tomatoes, beans, jalapeno; simmer 10 minutes.
- Remove the cooked squash from the oven, flip over and stuff with the filling top with cheese.
- Bake until cheese is melted.
How to make ground turkey stuffed acorn squash ahead of time
This recipe is perfect for meal prep. Prepare and stuff the squash, then refrigerate without cheese. When ready to eat, bake covered at 350°F for 20 minutes. Remove cover, add cheese, and bake another 10 minutes.
Tips
- Choose squash halves of similar size for even cooking.
- Do not overfill squash bowls; save extra filling for tacos or salads.
- Slice a thin piece from the bottom of each squash half to keep them stable during baking.
Craving more easy ground turkey ideas? Don’t miss my complete guide to ground turkey recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
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 – 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.
Recipe FAQs
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.
Do not overcook the squash. The squash is done when it feels tender when pierced with a fork, it should not feel soft.
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Tex-Mex Stuffed Acorn Squash
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
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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