Stuffed acorn squash

    1 hour 20 min

    Acorn squash lends itself particularly well for stuffing but if you cannot find it, other small squashes like a mini butternut squash may be used as well. If you have stuffing left over, put it in a small baking dish, cover with buttered tin foil and bake alongside the squashes.


    Pennsylvania, United States
    1 person made this

    Serves: 4 

    • 2 to 4 large acorn squash, depending on size
    • olive oil for brushing
    • 450g turkey mince
    • 1 tablespoon olive oil
    • 1 onion, minced
    • 1 celery stick, minced
    • 1 to 2 garlic cloves, minced
    • 150g spinach leaves
    • 1 bunch flat leaf parsley, leaves only, minced
    • 125g cooked rice
    • 2 tablespoons roasted peppers in oil, minced
    • salt and pepper to taste
    • 1/4 teaspoon chilli powder

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Remove the stem and cut the squash in half. Scrape out the seeds with a spoon. Brush each half with olive oil and place on a baking tray cut side down.
    3. Bake in the preheated oven until the squash is easily pierced with a sharp knife, 30 to 40 minutes.
    4. While the squash is in the oven, place the mince in a large nonstick frying pan. Fry over medium to high heat until lightly browned, breaking up any lumps. Remove from the pan and transfer to a bowl. Let cool.
    5. Add 1 tablespoon olive oil to the pan and cook the onion and celery until soft. Add garlic and cook until fragrant, 1 more minute. Add spinach and parsley and cook until parsley and spinach are wilted.
    6. In a bowl crumble the turkey. Add rice, the content of the pan and peppers with oil. Season well with chilli, salt and pepper.
    7. Turn the squash halves over and generously distribute the filling among the cavities. As the rice is already cooked, it won't swell so you can pack the filling in there.
    8. Reduce the oven temperature to 180 C / Gas 4. Bake in the preheated oven until the filling is piping hot and lightly browned, about 20 minutes.


    The squash also tastes good reheated in the oven in a covered dish at 180 C / Gas 4, or in the microwave.

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