Stuffed Acorn Squash

Dish type


  • 2 whole acorn squash cut in half
  • 1 tablespoon Our Family olive oil
  • 1 lb Open Acres ground turkey or ground beef
  • 1-1/2 cups baby bella mushrooms chopped cups baby bella mushrooms chopped
  • 1 cup honey crisp apples peeled + chopped in small pieces
  • 1/2 cup Our Family chicken stock
  • 2 teaspoons fresh rosemary chopped finely
  • 1 teaspoon Our Family pepper
  • 1/2 teaspoon Our Family salt
  • 1 teaspoon Our Family garlic powder
  • 1 teaspoon Our Family onion powder
  • 1 cup Our Family shredded mozzarella cheese


  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking.
  3. Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil.
  4. Bake the squash for 20 minutes, until it is tender when pierced with a fork.
  5. While the squash cooks – heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown.
  6. While the turkey is cooking, chop mushrooms, apples + herbs.
  7. Add in chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes.
  8. 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.
  9. Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in.
  10. Scoop the turkey/squash mixture back into the squash + top with cheese of choice.
  11. Bake them at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheesy gets crispy.