What happens when you stuff an acorn squash with a delicious turkey chili recipe? You have an edible bowl that’s not just good for you, it tastes great too!
Turkey Chili Stuffed Acorn Squash
These Stuffed Acorn Squash are the coziest fall dinner and turned out even better than I imagined. The turkey chili filling is mild, savory, and so comforting, which pairs perfectly with the natural sweetness of roasted acorn squash. It feels wholesome and hearty, but still light enough for a weeknight. If you need a dairy free or Whole30 friendly option, just leave off the cheese.
Why This Works
I had this for dinner last night and loved every bite. It was so filling and so good that I’m excited to have leftovers for lunch today. It reheats really well. If you’re saving half for another night, just leave the cheese off until you’re ready to reheat. Here’s why you’ll love this dish!
- It’s high in protein and fiber, so it keeps you full and satisfied.
- Great for meal prep because the filling and squash both reheat beautifully.
- Easy to adapt for dairy free or Whole30 by simply skipping the cheese.
- A fun, seasonal twist that feels comforting but still light.
How To Make Stuffed Acorn Squash
Turkey Chili Stuffed Acorn Squash
Ingredients
- 2 acorn squash, halved, seeded
- 1 pound 93% lean ground turkey
- 1/2 teaspoon kosher salt
- 1/3 cup onion, chopped
- 2 cloves garlic, crushed
- 10 ounces canned Rotel mild tomatoes with green chilies
- 1/2 cup canned tomato sauce
- 1/2 cup water
- 3/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1 bay leaf
- 6 tablespoons shredded sharp cheese, omit for Whole 30 and dairy free
- fresh cilantro, for garnish
Instructions
- Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.
- Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
- Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
- When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
- Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika, and bay leaf.
- Cover and simmer over medium-low heat about 25 minutes stirring occasionally.
- Remove bay leaf, flip the squash over and fill each half with 3/4 cup chili.
- Top with cheese and bake until melted, about 5 minutes. Top with cilantro.
Last Step:
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Nutrition
