High Protein, Low Carb Stuffed Acorn Squash

Nutrition Information (Per Serving – 1 Stuffed Half):

Calories: 290 kcal 

Protein: 24g 

Carbohydrates: 22g 

Fiber: 5g 

Sugars: 6g 

Fat: 12g 

Saturated Fat: 2g 

Note: Nutritional values are approximate and may vary depending on specific brands and ingredients used.

Print Recipe Pin Recipe

Calories 290 kcal

Ingredients

  

  • 2 Medium Acorn Squash Halved and Seeds Removed
  • 1 lb Ground Turkey or Chicken Breast
  • 1 tbsp Olive Oil
  • 1 Small Onion Diced
  • 2 cloves Garlic Minced
  • 1 Zucchini Diced
  • 1/2 cup Chopped Mushrooms
  • 1/4 cup Unsweetened Dried Cranberries Optional for a slight sweet touch
  • 1/4 cup Chopped Walnuts or Almonds
  • 1/4 cup Chopped Fresh Parsley
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cumin
  • Salt & Pepper to taste
  • 2 tbsp Crumbled Feta or Goat Cheese for topping Optional

Instructions

 

  • Prepare the Squash: Preheat the oven to 400°F (200°C). Lightly brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for about 30-35 minutes or until tender.
  • Cook the Protein: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the ground turkey or chicken breast, breaking it up with a spatula, and cook until browned and fully cooked (about 7-10 minutes). Remove from the skillet and set aside.
  • Prepare the Filling: In the same skillet, sauté the onion and garlic until fragrant and soft, about 3-4 minutes. Add the zucchini and mushrooms, cooking for another 5 minutes or until tender. Return the cooked turkey or chicken to the skillet, and stir in the dried cranberries (if using), walnuts or almonds, parsley, cinnamon, and cumin. Season with salt and pepper to taste. Cook for another 2-3 minutes to combine flavors.
  • Stuff the Squash: Remove the acorn squash from the oven. Flip them over and fill each half with the turkey or chicken mixture. Optionally, sprinkle with crumbled feta or goat cheese on top.
  • Bake: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until everything is heated through and the tops are slightly golden.