Savory Ground Turkey Stuffed Acorn Squash with Curry
This Ground Turkey Stuffed Acorn Squash comes together so easily but feels like a special meal. Plus eating out of your own acorn squash bowls is just so fun!
When it comes to squashes that can just as easily lean sweet as they do savory, I’m almost always going to go for a savory recipe. So here we are with this fun, easy, super tasty savory stuffed acorn squash recipe. Acorn squashes have a natural sweetness of their own and pair perfectly with this curried turkey filling. I love sweet/spicy/savory flavor combinations. This is also a complete meal — it’s super easy yet looks impressive, requires just 10 ingredients, and is big on flavor! All wins as far as I’m concerned. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Savory Ground Turkey Stuffed Acorn Squash
- Acorn squash – When at the grocery store, be sure to pick a squash that is nice and heavy, as it will likely have more moisture inside and will result in a fork tender texture. The skin
- Ground turkey – I prefer to use lean ground turkey. You could also use ground chicken!
- Oil – I use avocado oil because it has a less bitter taste, but you can also use extra virgin olive oil as well.
- Coconut oil – I use coconut oil to cook the turkey filling, as it pairs well with the curry.
- Onion – I prefer to use white or yellow onion because of the color but you could also use red onion just as well.
- Red bell pepper – Feel free to use any kind you have, but red bell peppers are the sweetest and go very nicely with spicy curry.
- Garlic – Using pre-minced garlic saves time, but feel free to use fresh garlic if you’d like.
- Ginger – This adds a bit more spice, flavor, and nutrition to an already healthy meal!
- Curry powder – Not only does the earthy flavor of curry go amazingly with squash, but it’s also nice and warm for the cooler time of year.
- Canned full-fat coconut milk – This adds a more creamy, saucy consistency to the stuffing as well as a natural hint of sweetness.
- Lime juice
- Parsley or cilantro (optional) – Fresh herbs always add to the presentation, of course, but cilantro works especially well with the flavor of curry!
- Salt
- Black pepper
How to make Ground Turkey Stuffed Acorn Squash
Roast the acorn squash
Roasting acorn squash is simple. Cut each squash in half with a very sharp knife cross-wise, remove and discard seeds, then evenly coat with oil, and sprinkle with salt and pepper. I place each squash half cut-side (hollow side) down on the baking sheet to get those golden brown edges.
Cook the turkey
While the acorn squash roasts, cook that tasty curried turkey stuffing! Start by sautéing the peppers and onions in a large skillet over medium heat and enjoy that amazing smell!
Then in goes the garlic and ginger for just a second, add a tbsp of water to help with any stickage to the pan and to steam the veggies a touch.
Next add the ground turkey and use a wooden spoon to break it up and incorporate with the veggies.
Add the curry powder, salt, pepper and cook until the turkey is just about done.
Here is where the magic happens, add the coconut milk and lime, bring to a gentle simmer and voila! You will have a delicious, slightly creamy, bursting with flavor filling for the acorn squash that should be ready to come out of the oven any minute.
Fill the squash halves with the turkey mixture, top with fresh parsley (cilantro works too) and enjoy! And I really think you will!
Storage Instructions
Have some leftover turkey stuffed acorn squash? Simply place your entire cooked (and fully cooled) stuffed squash into a large airtight container and store it in the fridge for up to 3-4 days.
Additions and Substitutions
These would also be great with some cooked wild rice or brown rice added to the stuffing. You might also enjoy these with ground pork or ground sausage instead of ground turkey!
More of my favorite recipes with squash
- Spaghetti squash boats with marinara sauce are another way to enjoy your own squash bowls for a fun, easy (and healthy) dinner.
- This butternut squash quinoa salad makes for a great side dish at fall holiday get-togethers!
- With its creamy, hearty sauce, butternut squash alfredo is a no-brainer.
More poultry-centric easy dinners
Tried this Ground Turkey Stuffed Acorn Squash Recipe?
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Savory Stuffed Acorn Squash with Curried Ground Turkey
The sweetness of acorn squash pairs so well with curried ground turkey. This is a perfect fall meal that comes together easily but looks impressive.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American, Thai
Ingredients
Roasted Acorn Squash
- 2 whole acorn squash
- 1 tbsp olive or avocado oil
- salt and pepper
Filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 1/2 white or yellow onion (chopped)
- 1 red bell pepper (chopped)
- 1 tbsp water
- 1 tsp minced garlic (2–3 cloves)
- 1/2 tsp fresh grated ginger
- 1 1/4 tsp salt
- 1 tbsp plus 1 tsp curry powder
- 3/4 cup coconut milk
- juice from 1 lime
- fresh chopped parsley for topping (optional)
Instructions
Acorn Squash
- Preheat oven to 400.
- Cut acorn squash in half cross-wise, scoop out and discard seeds. Rub each half with oil (olive, avocado or canola), sprinkle each half with salt and pepper. Place cut side down on a parchment lined baking sheet and bake until tender. 30-35 minutes.
Filling
- In a large skillet, heat 1 tbsp coconut oil over medium heat. Add onion and bell pepper, sprinkle with 1/4 tsp salt and a pinch of pepper. Cook for about 5 minutes.
- Add grated ginger, garlic, 1 tbsp water and stir, then add the ground turkey. Break up the turkey with a wooden spoon and mix with the veggies. Add curry powder, 1 tsp of salt and another few pinches of pepper.
- When turkey is just about cooked through, add coconut milk and lime juice. Turn the heat up just a touch and bring it to a simmer and let it cook for 3-4 minutes.
- Remove acorn squash halves and transfer to plates or serving dish. Fill each with ground turkey mixture. Top with chopped fresh parsley if desired.
Notes
Substitutions
If you don’t have coconut oil, you can use olive, avocado or canola in the turkey mixture.
Cilantro would be good on top if you don’t have parsley.
I made this and it was delicious!! Came together easy and is a perfect fall meal! Thanks Becky 😊
Aww thanks Cindy! I’m so glad you liked it 🙂
This looks so good and now I have to gather the ingredients together! Thank you
I hope you like it!