Turkey Stuffed Acorn Squash

Servings: 4

Ingredients:

2 medium acorn squash (about 1 ½  pounds each), washed
1 small onion, washed and finely chopped
2 cups cooked turkey or chicken, chopped
2 cups leftover, cooked stuffing
1/2 cup cranberry sauce or 1/3 cup dried cranberries
1/2 cup low-sodium vegetable or chicken broth

Directions:

  1. Preheat the oven to 350°F.
  2. Poke holes around acorn squash and place in the microwave for about 2 minutes to soften squash to cut.
  3. Once the squash is softened, cut in half lengthwise. Remove the seeds and pulp with a spoon
  4. Place squash halves in a baking pan, cut side facing down.
  5. Add 1-2 cups of water to the pan, enough to fill about 3 inches high.
  6. Bake squash in the oven, uncovered, for 30 minutes.
  7. While squash is baking, place chopped onion in a large microwave-safe bowl.
  8. Microwave onion, covered, on high for 1-2 minutes or until tender.
  9. Add turkey or chicken, stuffing, cranberry sauce or dried cranberries, and broth to the cooked onion.
  10. Carefully remove squash from the baking pan and  drain water.
  11. Put the squash back into the pan, with the cut side up.
  12. Fill each squash with the turkey or chicken mixture.
  13. Bake, uncovered, 25-30 minutes, or until heated through and squash is easily pierced with a fork.
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Recipe Category

One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Turkey Stuffed Acorn Squash

Servings: 4

Ingredients:

2 medium acorn squash (about 1 ½  pounds each), washed
1 small onion, washed and finely chopped
2 cups cooked turkey or chicken, chopped
2 cups leftover, cooked stuffing
1/2 cup cranberry sauce or 1/3 cup dried cranberries
1/2 cup low-sodium vegetable or chicken broth

Directions:

  1. Preheat the oven to 350°F.
  2. Poke holes around acorn squash and place in the microwave for about 2 minutes to soften squash to cut.
  3. Once the squash is softened, cut in half lengthwise. Remove the seeds and pulp with a spoon
  4. Place squash halves in a baking pan, cut side facing down.
  5. Add 1-2 cups of water to the pan, enough to fill about 3 inches high.
  6. Bake squash in the oven, uncovered, for 30 minutes.
  7. While squash is baking, place chopped onion in a large microwave-safe bowl.
  8. Microwave onion, covered, on high for 1-2 minutes or until tender.
  9. Add turkey or chicken, stuffing, cranberry sauce or dried cranberries, and broth to the cooked onion.
  10. Carefully remove squash from the baking pan and  drain water.
  11. Put the squash back into the pan, with the cut side up.
  12. Fill each squash with the turkey or chicken mixture.
  13. Bake, uncovered, 25-30 minutes, or until heated through and squash is easily pierced with a fork.

Nutrition Facts

4 serving per container

Serving size 1/2 squash

Amount Per Serving
Calories 440
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 480mg 21%
Total Carbohydrate 59g 21%
Dietary Fiber 4g 14%
Total Sugars 14g
Includes 0g Added Sugars 0%
Protein 30g
Vitamin D 0mcg 0%
Calcium 101mg 8%
Iron 4mg 20%
Potassium 1060mg 25%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.