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Stuffed Acorn Squash

Prepared by: Denise Sullivan, Nutrition Specialist, University of Missouri Extension
October 22, 2017


Stuffed acorn squash on plate with side saladYield: 4 servings
(1/2 squash per serving)



  • 2 medium acorn squash
  • 1/2 pound ground turkey breast
  • 1 teaspoon dried rosemary
  • 1 teaspoon fennel seed
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 2 cups chopped fresh spinach
  • 1 egg
  • 2 tablespoons milk
  • 1½ cups soft bread crumbs
  • 1/2 cup dried cranberries
  • 2 tablespoons chopped walnuts



  1. Cut squash in half, remove and discard seeds. Place squash, cut side down, on microwave-safe dish. Cover and microwave on high for 10 minutes.
  2. Meanwhile, crumble ground turkey into large skillet and brown over medium heat, drain fat. Add rosemary, fennel seed, thyme, sage, salt, pepper and onion. Sauté for 5 minutes. Add spinach and remove from heat.
  3. In a large bowl, beat egg and milk together. Add breadcrumbs, ground turkey mixture, cranberries and walnuts, mix well.
  4. Turn squash over, stuff with ground turkey mixture. Cover and microwave for 5-10 minutes more, until squash is tender.


Nutrition information per serving

Calories: 459

Total Fat: 12g (3g saturated fat)

Cholesterol: 100mg

Sodium: 490mg

Carbohydrates: 67g

Fiber: 7g

Protein: 24g


Recipe source: Adapted from Taste of Home kitchens


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Last update: Monday, October 23, 2017