Savory and Comforting Stuffed Acorn Squash

Chef Anthony shows you how to prepare a fall favorite, Stuffed Acorn Squash, loaded with the delicious flavors of the season, including apples and ground turkey.

Recipe: Turkey Stuffed Acorn Squash

Ingredients

• 2 whole acorn squash cut in half
• 1 Tbsp. avocado oil
• 1 lb. ground turkey
• 1 ½ cups baby Bella mushrooms chopped
• 1 cup honey crisp apples peeled + chopped in small pieces
• ½ cup chicken stock
• 2 tsp. fresh rosemary chopped finely
• 1 tsp. pepper
• ½ tsp. salt
• 1 tsp. garlic powder
• 1 whole onion diced. (about ½ cup)
• 1 cup shredded cheese (cheddar, gruyere or mozzarella all work great!)

Instructions

Preheat oven to 450 degrees. Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking. Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork. While the squash cooks – heat 1 Tbsp. of Avocado oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown. Add in chopped mushrooms, apples, diced onions, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes. When the squash is done, remove from the oven + scoop out most of the cooked center, leaving a little bit of filling in the acorn squash. Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in. Scoop the turkey/squash mixture back into the squash + top with cheese of choice. Bake them at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheesy gets crispy.