I love fall, and I especially love fall food! When pumpkin and many different kinds of squash come in season, I love finding a new way to use them all. Squash is one of my favorites to cook with because it is loaded with micronutrients. This acorn squash recipe will quickly become one of your favorite fall/winter recipes, because not only is it loaded with vitamins and minerals but the apples give it a sweet crunch that contrast the Italian ground turkey well. Very filling, very easy, and very balanced!

Find some of the great benefits of acorn squash below!

Health Benefits of Yellow Squash:

High in vitamins A, B6, C, folate, manganese, magnesium, riboflavin, potassium, and phosphorus.

• Vitamin A is good for the eyes, skin, and helps reduce inflammation

• Vitamin C helps wound healing and proper growth

• Manganese boosts bone strength and helps process fats and carbs in the body

• Potassium does many things for the body, some of which include decrease cholesterol, maintain blood glucose, and help with sleep

• Magnesium helps regulate muscle contraction and prevents stomach upsets

• Squash contains phytochemicals which help stop carcinogens from affecting the body

INGREDIENTS

2 acorn squash, cut in half and seeds scooped out
1 lb ground turkey
1 tbsp olive oil
1/2 medium onion, chopped
2 tbsp garlic
1 tbsp rosemary
1 tbsp thyme
1/2 tsp salt, or to taste
1/4 tsp black pepper
1 medium apple, diced and not peeled (any kind works but I prefer Honeycrisp)
2 (packed) cups spinach, chopped

INSTRUCTIONS

1. Preheat oven to 375 F degrees and spray a cooking sheet with cooking spray. 

2. Cut the acorn squash in half lengthwise and scoop out the seeds and strings. Prepare them by spraying cooking spray or lightly drizzling oil and sprinkling each half with salt and pepper. Place on the cooking sheet faced down and bake for 25 minutes, or until the flesh of the squash can easily be poked with a fork.

3. While squash is roasting, drizzle olive oil in a large skillet pan and then add the onions, caramelizing them. When golden brown, add the ground turkey and cook about 8-10 minutes until lightly browned. Add the garlic, rosemary and thyme, then stir completely. 

4. Add the apples and cook for 2-3 minutes. You don’t wan’t the apples to be super soft, but they should still have a little crunch to them. Lastly, add the spinach and stir until it wilts. Add salt and pepper to liking.

5. After taking out the squash, preheat the oven to broil.

6. Fill all 4 halves of the squash with the turkey mixture, stuffing side up, and broil for 5 minutes. Just enough time for it to be warm. Enjoy!

NUTRITION (per 1/2 stuffed acorn squash)
Makes 4 servings
391 calories
33g protein (33%)
31g carbs (28%)
17g fat (39%)

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