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    Home » Recipes » Chicken and Turkey

    Stuffed Acorn Squash with Turkey and Rice

    January 28, 2022 · Published: February 18, 2019 By: Asian Inspired Eats 50 Comments

    Jump to Recipe·Print Recipe

    OK, I know it's not fall anymore. But to be honest, this Stuffed Acorn Squash with Turkey and Rice recipe can be eaten any time of year. That's the beauty of these delicious gourds! I see them in the grocery store all year round, so who's to say there's a rule against eating acorn squash in the winter?

    stuffed roasted acorn squash with ground turkey on a baking tray.

    This stuffed acorn squash dish is so comforting and protein-packed, loaded with healthy carbs. I used lean ground turkey for the filling, along with meaty shiitake mushrooms (does that count as Asian?), shallots, and garlic.

    Brown rice is also in this filling mixture. Fresh thyme gives it that yummy flavor. But the cheesiness of the mozzarella on top makes this the ultimate healthy-ish dinner. So, next time you see an acorn squash at your local grocery store, don't rebuff them, embrace them!

    stuffed roasted acorn squash with ground turkey on baking tray.

    Sweet and delicious when roasted, acorn squash makes the perfect vessel for this yummy ground turkey and rice filling! I made a similar stuffed squash recipe but used delicata squash which is super sweet when roasted, and has edible skin. This is also so good, but delicata squash is only available in the fall.

    How to safely cut an acorn squash:

    You definitely want to be careful when you slice an acorn squash in half. Don't want to lose any fingers!

    1. I would suggest using oven mittens to hole onto to acorn squash to prevent slipping. Using a very sharp knife, cleanly cut through the squash lengthwise.
    2. Scoop out the seeds with a large spoon and discard. Make sure you remove the stringy part too.
    3. You may wish to cut off the bottom point of each half to allow the squash to lay flat on the baking tray.
    acorn squash sliced in half with knife.

    How to roast the acorn squash:

    You have two choices here...

    • Option 1: You can pre-microwave the acorn squash for about 5 minutes in a glass dish with a little water at the bottom, and then transfer to a baking tray and roast them in the oven, cut side down, at 400 degrees for about 10 minutes or until slightly tender. This method is a little quicker.
    • Option 2: You can simply roast it completely in the oven on a baking tray, cut side down, for 30 minutes at 400 degrees until slightly tender.
    • With both options, use cooking spray or brush olive oil on the acorn squash flesh before roasting.
    shiitake mushrooms, garlic, shallot, scallion, and thyme on board.

    In addition to the ground turkey and brown rice, I used shiitake mushrooms, garlic, shallots, and fresh thyme for my filling. I used the green onions for garnish.

    acorn squash stuffing in a saute pan.

    I used some of the flesh from the acorn squash and added it into the filling for this recipe. Can't have enough of acorn squash, right?

    How to prepare the filling for the Stuffed Acorn Squash:

    1. In a large skillet, brown the ground turkey until it's no longer pink. Drain and transfer to a large mixing bowl. Set aside.
    2. Next, sauté your veggies in a little canola or vegetable oil. You can choose which veggies you want for your filling, but I love the taste of shiitake mushrooms, fresh garlic, and shallots in this dish. Add the veggies to your ground turkey.
    3. Then you're going to mix in the brown rice to the filling mixture, along with some cumin and fresh thyme.
    4. After you remove the acorn squash from the oven, scoop out some of the flesh to make a larger cavity and add the flesh to the filling mixture. Combine well and add plenty of the mixture to each acorn squash cavity. Cook the acorn squash in the 400 degrees oven for 20 minutes.
    5. Add the shredded mozzarella cheese on top of each half, and cook another 5 minutes until bubbly. Yummy stuff!
    stuffed roasted acorn squash with ground turkey and rice on a baking tray.

    Look how gorgeous this Stuffed Acorn Squash with Turkey and Rice dish will look on your dinner table tonight!

    TIPS & TRICKS:

    • You can microwave the acorn squash for a few minutes to soften it before you slice it in half. You may save a finger or two that way!
    • Remove all of the seeds before roasting. I recently learned that it's not good to put pumpkin or squash seeds down the garbage disposal (for some reason!).
    • Don't add the cheese too early. You don't want it to burn, so add it at the very end of the cooking process. The cheese is the best part, right?

    WANT MORE? If you like this recipe, you’re going to love my Delicata Squash Stuffed with Turkey and Brown Rice.

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    stuffed roasted acorn squash with ground turkey and rice on a baking tray.

    Stuffed Acorn Squash with Turkey and Rice

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 22 reviews

    Print Recipe
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    This Stuffed Acorn Squash with Turkey and Rice recipe is so comforting and protein-packed, loaded with healthy carbs!

    • Total Time: 1 hour 10 min
    • Yield: 6 1x

    Ingredients

    Units Scale
    • 3 large acorn squash, sliced in half and seeded
    • Cooking spray
    • 2 tablespoons olive oil, divided
    • 1 pound ground turkey (lean if preferred)
    • 3 garlic cloves, pressed or chopped
    • 1 large shallot, chopped
    • ¼ cup shiitake mushrooms, stemmed and finely chopped
    • 1 teaspoon cumin
    • 1 cup cooked brown rice
    • ¼ teaspoon Kosher salt
    • ⅛ teaspoon pepper
    • 1 teaspoon fresh thyme
    • ½ cup shredded mozzarella cheese
    • 2 green onions, chopped (green parts only)

    Instructions

    1. Preheat oven to 400 degrees. Spray the fleshy part of the acorn squash and place the squash halves on a baking sheet cut side down. Bake in the oven for about 30 minutes, or until the flesh is slightly tender.
    2. Meanwhile, heat a skillet on medium-high heat with 1 tablespoon of the oil and brown the ground turkey for about 5 minutes, or until no longer pink. Remove from the pan and set aside in a large mixing bowl.
    3. Wipe out the pan and add the remaining 1 tablespoon of oil on medium-high heat. Sauté the garlic and shallots for 2 minutes. Add in the shiitake mushrooms and cumin and sauté another 3 minutes. Mix in the brown rice and sprinkle with salt, pepper, and fresh thyme. Stir well to combine and add to the mixing bowl with the ground turkey.
    4. Using a spoon, remove some of the flesh from each acorn squash half to make the cavity slightly larger. Add the removed flesh to the mixing bowl mixture and toss to combine. Take equal portions of the filling from the mixing bowl and place into the cavity of each acorn squash half.
    5. Place the baking tray back into the 400 degrees oven and cook for 20 minutes. Top each acorn squash half with sprinkles of the shredded mozzarella cheese. Put back in the oven and cook another 5 minutes, or until the cheese is bubbly.
    6. When ready to serve, garnish with the chopped green onions.

    Notes

    • You can microwave the acorn squash for a few minutes to soften it before you slice it in half. You may save a finger or two that way!
    • Remove all of the seeds before roasting. I recently learned that it's not good to put pumpkin or squash seeds down the garbage disposal (for some reason!).
    • Don't add the cheese too early. You don't want it to burn, so add it at the very end of the cooking process. The cheese is the best part, right?
    • Author: Asian Caucasian
    • Prep Time: 10 min
    • Cook Time: 1 hour
    • Category: Dinner
    • Method: Stove-top / Oven
    • Cuisine: American

    Nutrition

    • Serving Size:
    • Calories: 254
    • Sugar: 0.4 g
    • Sodium: 163.8 mg
    • Fat: 11.2 g
    • Carbohydrates: 24.3 g
    • Protein: 17.6 g
    • Cholesterol: 53.7 mg

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Kat says

      January 11, 2023 at 10:18 am

      Hi I was interested in making this! How long do the leftovers last in the fridge?!

      Reply
      • Asian Caucasian says

        January 11, 2023 at 4:51 pm

        Hi Kat! I like to separate the filling from the acorn squash (shell), which will last in the fridge in an airtight container for up to 4 days. Otherwise, you can freeze it! That should last up to 3-4 months. Hope that helps!

        Reply
    2. Kari Alana says

      October 26, 2020 at 4:22 pm

      This is such a great way to get an impressive dinner on the table and use up all the season’s best squashes at the same time.

      Reply
      • Asian Caucasian says

        October 27, 2020 at 2:39 pm

        This stuffed acorn squash is such a great fall recipe. I'm so obsessed with all squashes during this season!

        Reply
    3. Stephanie says

      March 04, 2019 at 12:06 pm

      Stuffed Acorn Squash is one of my favorite things! So many delicious flavors - and so easy to make too!

      Reply
      • Asian Caucasian says

        March 04, 2019 at 1:43 pm

        Exactly! Roasted acorn squash is so sweet and delicious, but add in that stuffing and you've got a filling, flavorful, and healthy dinner!

        Reply
    4. Lathiya says

      February 26, 2019 at 3:09 pm

      The stuffed squash looks amazing. I never made stuffed squash. The filling also sounds interesting with turkey and brown rice. Perfect dinner.

      Reply
      • Asian Caucasian says

        March 04, 2019 at 1:42 pm

        It's such an easy dinner too, with so much flavor going on in that stuffing. Also, the roasted acorn squash is so tasty!

        Reply
    5. Geetanjali Tung says

      February 25, 2019 at 1:42 pm

      I love stuffed veggies and often make them. But never tried with squash. Love the stuffing. Will try it for sure.

      Reply
      • Asian Caucasian says

        February 26, 2019 at 1:44 pm

        Squash makes such a nice vessel for this stuffing. The acorn squash is so sweet and delicious when roasted too!

        Reply
    6. Kari Heron says

      February 25, 2019 at 10:15 am

      This is such an easy weeknight meal that's packed with healthy ingredients. Love that is paleo and gluten free as well.

      Reply
      • Asian Caucasian says

        February 26, 2019 at 1:37 pm

        Overall, really healthy dish. One for the entire family. What kid wouldn't want to eat their meal out of a squash? Whatever works, right?

        Reply
    7. Jori says

      February 24, 2019 at 1:24 am

      I adore squash and love them stuffed. I love how hearty and comforting this is.

      Reply
      • Asian Caucasian says

        February 26, 2019 at 1:36 pm

        Thank you, Jori! I've used all kinds of squash varieties for a recipe like this. The acorn squash really works wonderfully with this stuffing.

        Reply
    8. Jacqueline Debono says

      February 23, 2019 at 11:56 am

      I love stuffed vegetable recipes but don't think I've ever made stuff acorn squash! Have to try it! It looks and sounds delicious!

      Reply
      • Asian Caucasian says

        February 26, 2019 at 1:35 pm

        You've got to try this one! Acorn squash is the best vessel for this yummy dish! So sweet when roasted and full of great flavor!

        Reply
    9. Linda says

      February 23, 2019 at 9:37 am

      Love this recipe! Looks so comforting and flavorful. I always have a hard time cutting acorn squash so thanks for sharing the trick.

      Reply
      • Asian Caucasian says

        February 26, 2019 at 1:34 pm

        Best not to lose a finger, right? Ha ha! Been there done that!

        Reply
    10. Mimi says

      February 22, 2019 at 5:19 pm

      Noone can say that squash is not for winter because if someone does - I want to know who it is! Squash is delicious and this recipe is amazing!

      Reply
      • Asian Caucasian says

        February 26, 2019 at 1:33 pm

        Who are these people? Ha ha! Definitely a year-round gourd! And so, so sweet when roasted! Filling also in this stuffed dish. It's yummy!

        Reply
    11. April says

      February 22, 2019 at 5:17 pm

      I agree - I doubt there is a bad time for stuffed acorn squash. Especially if you add turkey to it. Two fantastic ways to enjoy delicious food!

      Reply
      • Asian Caucasian says

        February 26, 2019 at 1:32 pm

        Yes, I also prefer the ground turkey over meat. Healthier and just as delicious!

        Reply
    12. Maman de sara says

      February 21, 2019 at 4:53 pm

      I made a similar dish with pumpkins but I am pretty sure yours is delicious with acorn squash!

      Reply
      • Asian Caucasian says

        February 22, 2019 at 9:10 am

        That sounds good too! I love pumpkins, but hard to find this time of year. Acorn squash is around pretty much year round. Yay!

        Reply
    13. Byron Thomas says

      February 21, 2019 at 10:05 am

      I love this idea! We make stuffed squash quite often, but never with meat. I have two very picky vegetarians! I really need to try the turkey version though, because it's certainly a healthier option over ground beef, which is usually what I make for myself.

      Reply
      • Asian Caucasian says

        February 21, 2019 at 2:37 pm

        This dish is great strictly vegetarian also, no turkey! But I love the turkey in this. Let me know how it turns out!

        Reply
    14. Stine Mari says

      February 21, 2019 at 2:59 am

      It doesn't have to be Fall to enjoy these fantastic ingredients! I think it looks so filling and delicious, I would love to try it!

      Reply
      • Asian Caucasian says

        February 21, 2019 at 2:36 pm

        I hope you'll love this one, Stine! It's so delish with the acorn squash as the vessel for this dish!

        Reply
    15. Lizet Bowen says

      February 20, 2019 at 3:36 pm

      We have acorn squash all year around too. I love your filling. I'll give them a try soon.

      Reply
      • Asian Caucasian says

        February 20, 2019 at 6:01 pm

        I hope you'll love this stuffed acorn squash. It's one of my faves!

        Reply
    16. Julie says

      February 20, 2019 at 1:09 pm

      I'm such a fan of acorn squash! Your stuffed version looks divine- what a tasty meal!

      Reply
      • Asian Caucasian says

        February 20, 2019 at 6:00 pm

        Thank you, Julie! So tasty and really filling. The best part is that it's super healthy!

        Reply
    17. Danielle Wolter says

      February 19, 2019 at 8:14 pm

      great tips on using the oven mits. i'm always afraid i'm going to chop off my hand when i cut it! these sound delicious love the turkey and rice filling!

      Reply
      • Asian Caucasian says

        February 20, 2019 at 6:00 pm

        Ha ha! I've had way too many accidents with knives! I don't take chances anymore!

        Reply
    18. Asian Caucasian says

      February 19, 2019 at 7:25 pm

      Thanks so much, Karly! It's so easy, healthy, and delish!

      Reply
    19. Karly says

      February 19, 2019 at 6:04 pm

      Love this!! Looks amazing!

      Reply
    20. Gloria says

      February 19, 2019 at 5:43 pm

      I love food served in food. This looks delicious. Ground turkey is underused, and the perfect combination with the rice, I bet my grandkids would LOVE this.

      Reply
      • Asian Caucasian says

        February 19, 2019 at 7:24 pm

        I bet they will love this too! I serve to all ages and it's a winner of a dinner!

        Reply
    21. Kelly Anthony says

      February 19, 2019 at 5:43 pm

      These stuffed acorn squash turkey boats are a nutritious packed meal that everyone is sure to devour.

      Reply
      • Asian Caucasian says

        February 19, 2019 at 7:23 pm

        They sure do go fast in my family! They are hearty, yet healthy! And that acorn squash when cooked so sweet!

        Reply
    22. Beth Neels says

      February 19, 2019 at 2:19 pm

      I totally agree with you! I can eat squash anytime of the year! We even like it grilled! But I really do want this lovely stuffed version for dinner! Thanks for sharing!

      Reply
      • Asian Caucasian says

        February 19, 2019 at 7:22 pm

        Thanks, Beth! This stuffed acorn squash is so great during these winter months because it's healthy, and filling!

        Reply
    23. Patty says

      February 19, 2019 at 4:32 am

      Lovely recipe, I often make stuffed veggies but never tried with squash, definitely on my meal plan!

      Reply
      • Asian Caucasian says

        February 19, 2019 at 7:21 pm

        Oh, you must try this Patty! The acorn squash is so delish when roasted and makes the perfect "bowl" for the turkey and rice stuffing!

        Reply
    24. Susan says

      February 18, 2019 at 7:33 pm

      This looks delicious and it's easy enough for a weeknight meal! Win, win in my book! Adding this recipe to my menu. Thanks for sharing!

      Reply
      • Asian Caucasian says

        February 19, 2019 at 7:20 pm

        Can't wait for you to try this, Susan! I love using acorn squash as the vessel for my food! So sweet when roasted too!

        Reply
    25. Asian Caucasian says

      February 18, 2019 at 1:54 pm

      Can't wait for you to try this, Amanda! The squash is so sweet when roasted! Yummy with the filling and cheese!

      Reply
    26. Amanda says

      February 18, 2019 at 1:48 pm

      I love stuffed squash, especially during the winter months. The filling sounds delicious. I can't wait to try this -- thanks for sharing!

      Reply
    27. Asian Caucasian says

      February 18, 2019 at 1:20 pm

      I totally agree! I eat squash all year round, and there are so many great recipes, like this one, to prepare it with!

      Reply
    28. Karen F. says

      February 18, 2019 at 11:20 am

      I love making stuffed squash year-round! This looks and sounds so delicious. Will have to try!

      Reply

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    stuffed roasted acorn squash with ground turkey and rice on a baking tray.
    roasted acorn squash stuffed with ground turkey and rice