Stuffed Acorn Squash

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 428.3
  • Total Fat: 21.5 g
  • Cholesterol: 90.5 mg
  • Sodium: 272.9 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 6.1 g
  • Protein: 23.8 g

View full nutritional breakdown of Stuffed Acorn Squash calories by ingredient
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Modified from a recipe by Alton Brown Modified from a recipe by Alton Brown
Number of Servings: 2


    1 small acorn squash, 1 to 1 1/4 pounds
    1 tablespoons unsalted butter, cut into 2 pieces
    6 oz lean ground turkey
    1/2 tablespoon olive oil
    1/4 C chopped onion
    1/4 C chopped celery
    1/4 C chopped carrot
    2 fl. oz. white wine
    1/3 cups cooked rice
    1/2 (10-ounce) package frozen spinach, completely thawed, drained and chopped
    2 Tbsp toasted pine nuts
    3/4 teaspoons dried oregano
    Generous pinch kosher salt
    Freshly ground black pepper


Preheat the oven to 400 degrees F.

Cut the squash in half and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 piece of the butter in the cavity of each squash half. Set squash on a sheet pan lined with parchment paper. Set aside.

In a large saute pan over medium heat, brown the ground turkey until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.

Return the turkey to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash and bake for 1 hour or until the squash is tender. Serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user THEMIS27.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • Very Good
    I've never cooked acorn squash at all before and this one was very simple, tasty and the boyfriend loved it! - 10/1/11

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  • Very Good
    My mate, who is NOT a squash fan, said this was the most "edible squash he's ever had" - win! - 9/9/10

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  • question: is this recipe for one squash or for 4? Please see the recipe... - 11/16/08

    Reply from THEMIS27 (12/2/08)
    The recipe is for one squash - just like it says.

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