Ground Turkey Stuffed Acorn Squash with Apple And Wild Rice
Ground turkey stuffed acorn squash filled with wild rice, tart apple, dried cranberries, bell pepper and walnuts, then tossed in a tangy honey-Dijon apple cider sauce and baked until hot. A savory, healthy fall dinner that’s naturally gluten-free and easy to make dairy-free.
Servings 4 stuffed halves
Calories 485kcal
Ingredients
Acorn Squash
- 2 medium acorn squashes halved and seeds removed
- 1 tbsp olive oil or avocado oil
- sea salt to taste
- black pepper to taste
- maple sugar optional, for a light caramelized surface
Turkey & Wild Rice Filling
- ½ cup dry wild rice cooked, use package directions (about 1½ cups cooked)
- 1 tbsp butter dairy free, or olive/avocado oil
- 1 small onion chopped
- 3 garlic cloves minced
- ½ pound ground turkey preferably thigh meat
- 1 small tart apple chopped
- ½ bell pepper chopped
- ⅓ cup dried cranberries unsweetened
- ⅓ cup walnuts or pecans chopped
- salt and black pepper to taste
Honey-Dijon Cider Sauce
- 2 tbsp apple cider vinegar or fresh lemon juice
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 1 tsp coarsely ground rosemary or freshly chopped
- 1 tsp ground coriander
- pinch of sea salt
- 1 tbsp chopped fresh parsley for serving
Instructions
Roast the Acorn Squash
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the acorn squashes in half and remove the seeds and stringy fibers.
- Rub the cut sides with olive or avocado oil and season with salt and pepper.
- If desired, sprinkle very lightly with maple sugar.
- Arrange the squash halves cut side down.
- Bake for about 30 minutes, or until the flesh is fork-tender but the shells are still sturdy enough to stuff.
Cook the Wild Rice
- While the squash roasts, cook ½ cup dry wild rice according to package directions.
- You should have about 1½ cups cooked rice.
- Drain if necessary and set aside.
Make the Sauce
- In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, rosemary, coriander, salt and chopped parsley.
- Set aside.
Cook the Ground Turkey Filling
- Melt the dairy-free butter in a large skillet over medium heat.
- Add the chopped onion and cook until softened and lightly golden.
- Add the garlic and cook briefly until fragrant.
- Add the ground turkey and cook, breaking it into small pieces, until browned and cooked through.
- Add the chopped apple and bell pepper and sauté for another 2–3 minutes.
- Stir in the cooked wild rice, dried cranberries and walnuts or pecans.
- Pour in the prepared sauce and stir until evenly combined.
- Remove from heat.
Add the Roasted Squash to the Filling
- Remove the squash from the oven and allow it to cool until comfortable to handle.
- Scoop out most of the flesh, leaving a thin layer attached to the skins so the shells remain sturdy.
- Add the scooped squash flesh to the skillet.
- Gently stir it into the turkey and wild rice mixture.
- Taste and adjust salt, pepper or acidity if needed.
Stuff and Bake Again
- Spoon the filling generously back into the four squash shells.
- Return them to the oven and bake at 380°F for about 10 minutes, or until heated through.
- Make sure the turkey filling reaches 165°F internally.
- Sprinkle with additional chopped parsley and serve warm.
Video
Notes
Rice: ½ cup dry wild rice produces approximately 1½ cups cooked, although yield varies by variety.
Turkey: Ground turkey thigh stays juicier than breast meat during the second bake.
Apple: Use a firm, tart variety such as Granny Smith for the best sweet-savory balance.
Dairy-free: Use dairy-free butter or olive/avocado oil.
Nut-free: Replace walnuts or pecans with pumpkin or sunflower seeds.
Make ahead: Assemble the squash earlier in the day and refrigerate. Bake for approximately 15–20 minutes when starting cold.
Storage: Refrigerate leftovers for up to 3–4 days.
Nutrition
Serving: 1stuffed squash half | Calories: 485kcal | Carbohydrates: 66g | Protein: 18g | Fat: 20g | Fiber: 8g | Sugar: 25g
