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High Protein Stuffed Acorn Squash with Ground Turkey

High Protein Stuffed Acorn Squash with Ground Turkey - recipe card
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This high protein stuffed acorn squash features roasted acorn squash halves filled with a savory, protein-packed mixture of lean ground turkey, aromatic vegetables, and melted cheese. Each serving delivers over 40 grams of protein while remaining gluten-free and nourishing. It’s an impressive yet easy weeknight dinner or meal prep staple.

Ingredients

Scale
  • 2 medium acorn squash (about 2 lbs total), halved lengthwise and seeds removed
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 lb lean ground turkey (93% lean)
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, finely diced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 cup crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  2. Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy fibers. If needed, microwave whole squash for 2-3 minutes to soften before cutting.
  3. Brush the cut sides of the squash halves with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place squash cut-side down on the prepared baking sheet.
  4. Roast for 30-40 minutes, until the flesh is tender when pierced with a fork and the edges are lightly caramelized. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
  5. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
  6. Add the minced garlic, dried oregano, ground cumin, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
  7. Increase heat to medium-high. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 6-8 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  8. Stir in the crushed tomatoes and chicken broth. Bring to a simmer, then reduce heat to medium-low and cook until the liquid has slightly thickened, about 5 minutes. Taste and adjust seasoning if needed.
  9. Once the squash is cool enough to handle, use a spoon to scoop out some of the flesh, leaving a 1/4-inch thick shell. Chop the scooped flesh and stir it into the turkey mixture.
  10. Fill each squash half with about 3/4 cup of the turkey mixture, packing it lightly. Place the stuffed squash back on the baking sheet.
  11. Sprinkle the mozzarella and Parmesan cheeses evenly over the top of each stuffed squash.
  12. Bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted and bubbly and the filling is heated through.
  13. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze stuffed squash halves individually wrapped in plastic wrap and foil for up to 2 months. Reheat in a 350°F (177°C) oven for 15-20 minutes, or until heated through. Alternatively, reheat in the microwave on high for 2-3 minutes per half. For extra protein, add 1/2 cup of cooked quinoa or a scoop of unflavored protein powder to the turkey mixture.

Nutrition

Keywords: high protein stuffed acorn squash, ground turkey stuffed squash, healthy stuffed squash, high protein dinner, gluten free main course, easy weeknight dinner, meal prep recipe, acorn squash recipe, ground turkey recipe, cheesy stuffed squash

Find it online: https://thehighproteinrecipes.com/high-protein-stuffed-acorn-squash-with-ground-turkey/