You are going to love Tex-Mex acorn squash stuffed with ground turkey! Roasted acorn squash halves are stuffed with lean ground turkey that has been flavored with Mexican seasoning and topped with cheese.
Tex Mex Acorn Squash Stuffed with Ground Turkey
The combination of the savory-spicy ground turkey and sweet squash balance each other out for a comforting meal that is served in its own edible bowl. It’s perfectly portioned too, can it get any easier?
These little stuffed squash bowls taste great when you first serve them and even better the next day. They can be easily stored in the refrigerator and re-heated. Make up a double batch and use what’s leftover during the week for lunch or a quick dinner.
Serve your Tex-Mex acorn squash with a side of steamed vegetables or a fresh Baby Arugula Fig Salad
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Here is What you will need to Tex Mex Acorn Squash with Ground Turkey
- Acorn squash – When selecting acorn squash, look for squash that is blemish-free with a firm exterior. It should also feel heavy for its size.
- Olive oil
- Ground turkey breast
- Canned or dried black beans that have been cooked
- Chili powder
- Ground Cumin
- Fresh or canned diced tomatoes to add flavor and moisture to the filling
- Jalapeno pepper to add some heat, leave it out if you don’t like hot food
- Cheese – cheddar, Monterey jack, pepper jack or a combination of all three
- Parchment Paper
- Oven-Proof Baking Dish
How to Make Acorn Squash Stuffed with Ground Turkey
There are a only a few easy steps needed to make this recipe. The first thing you need to do is cut the squash. Use a sharp heavy knife and cut off the stem and slice the squash it down the middle vertically. Scoop out the seeds and set them aside. Spread a little bit of olive oil on the squash halves and place them on a pan cut side down and roast them.
While the squash is roasting, you can make the filling for the squash. Brown the meat in a skillet, add the vegetables, seasonings and beans. Once the squash halves are cooked, add the prepared filling and sprinkle the stuffed squash with cheese. Bake the squash bowls until the cheese melts.
It will take approximately 50 to 60 Minutes to make this recipe.
Make it Ahead of Time
This is a great recipe for meal prepping ahead of time. Here’s how: prepare the squash and the filling, stuff the squash but leave the cheese off and store the squash bowls in the refrigerator. When it’s time to eat, place the squash in an oven proof dish and cover it. Bake the squash bowls at 350 for 20 minutes. Remove the cover and sprinkle on the cheese and cook it for 10 minutes more.
Change it Up
- Ground turkey can be replaced with ground chicken or beef
- Make it Vegetarian Replace the ground turkey with 1 cup of cooked quinoa
- Make it Vegan/Dairy Free – leave out the meat and cheese and sprinkle with nutritional yeast
- Short Cut – Stuff the roasted squash halves with leftover chili
A few more Tex-Mex Favorites
- 2 acorn squash
- 1 tablespoon olive oil - divided
- 6 ounces ground turkey breast
- 1 cup black beans
- 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 - optional
- 4 oz shredded cheddar cheese
- 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
- shred the cheese
- Brush the inside of the squash with olive oil and place it cut side down and roast them until the flesh becomes soft - about 40 minutes
- While squash is roasting add ½ tablespoon olive oil to a pan, add the ground turkey and cook until lightly brown
- Add the onion, garlic and 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
Meal Prep Instructions:
Prepare Ahead of time: Roast the squash and make the filling, stuff the squash but leave the cheese off and store the squash bowls in the refrigerator. When it's time to eat, place the squash in an oven proof dish and cover it. Bake the squash bowls at 350 for 20 minutes. Remove the cover and sprinkle on the cheese and cook it for 10 minutes more.
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
Nutrition Information:Yield: 4 Serving Size: ½ squash
Amount Per Serving: Calories: 346Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 277mgCarbohydrates: 31gFiber: 10gSugar: 2gProtein: 26g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.