High-Protein, Low-Carb Stuffed Acorn Squash
A beautiful holiday-worthy main dish! This stuffed acorn squash is filled with savory ground turkey, herbs, and veggies—bringing all the cozy, comforting flavors of Thanksgiving without the carb overload. It’s satisfying, seasonal, and oh-so-good for you!
Ingredients
- 1 medium acorn squash, halved and seeds removed
- 1 tsp olive oil
- Salt & pepper to taste
- 8 oz lean ground turkey
- ¼ cup onion, finely chopped
- ¼ cup celery, diced
- ¼ cup mushrooms, diced
- 1 clove garlic, minced
- ½ tsp dried thyme
- ½ tsp sage
- ½ tsp rosemary
- 1 tbsp fresh parsley, chopped
- Optional: sprinkle of grated parmesan or toasted pecans for garnish
Instructions
- Prep and roast squash: Preheat oven to 400°F. Drizzle squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes or until tender.
- Make the stuffing: While squash is roasting, heat a skillet over medium. Sauté onion, celery, and mushrooms for 4–5 minutes. Add garlic and cook 1 more minute. Add turkey and seasonings, breaking up the meat and cooking until browned and fully cooked.
- Assemble and bake: Turn roasted squash cut-side up. Spoon turkey mixture into each half. Optional: sprinkle with cheese or nuts. Return to oven for 5–10 minutes to heat through and melt any toppings.
- Serve and enjoy: Garnish with fresh parsley and serve warm. Pairs beautifully with a simple side salad or roasted Brussels sprouts.