Acorn squash is a seasonal favorite that makes the perfect vessel for hearty fillings.
This recipe incorporates ground turkey with lentils and wild rice to create a balanced and flavorful stuffing.
Ideal as a wholesome dinner, it's cozy and satisfying for cooler months.
Why You’ll Love This Recipe
- The acorn squash halves serve as edible bowls, making an attractive rustic presentation.
- Ground turkey provides lean protein while lentils and wild rice add fiber and a chewy texture contrast.
- The blend of herbs and spices adds warmth and complements the natural sweetness of the squash.
Lentil and Wild Rice Turkey Stuffed Acorn Squash
This wholesome stuffed acorn squash combines lean ground turkey, protein-rich lentils, and nutty wild rice for a cozy, nutritious fall meal.
- Prep time
- 15 minutes
- Cook time
- 55 minutes
- Servings
- 4
- Yield
- 4 stuffed acorn squash halves
Ingredients
- 2 medium acorn squash (about 2 lbs / 900 g total)
- 1 tablespoon olive oil, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 12 oz (340 g) ground turkey
- 1 cup cooked green or brown lentils (about 190 g)
- 1 cup cooked wild rice (about 160 g)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt, or to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare the Acorn Squash Preheat your oven to 400°F (205°C). Cut the acorn squash in half lengthwise, scoop out and discard the seeds. Brush each half with half the olive oil and season lightly with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30 minutes until tender but still holding shape.
- Cook the Filling While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until translucent, about 3-4 minutes. Add the ground turkey and cook until browned and no longer pink, about 6-8 minutes, breaking it into small pieces with a spoon. Stir in the cooked lentils, wild rice, thyme, sage, black pepper, and salt. Cook another 2 minutes until heated through.
- Assemble and Bake Remove the squash from the oven and flip cut side up. Spoon the turkey and lentil mixture evenly into each acorn squash half. Sprinkle each with Parmesan cheese if using. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and slightly golden.
Helpful Tips
- Ensure the ground turkey reaches an internal temperature of 165°F (74°C) for food safety.
- Use cooked lentils and rice from scratch or store-bought pre-cooked for convenience.
- Optional Parmesan cheese adds a subtle savory note but can be omitted for a dairy-free option.
Storage and Make-Ahead
Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven at 350°F (175°C) until warmed through or microwave in short increments.
This dish is best consumed fresh; freezing may change the texture of the squash.
Frequently Asked Questions
Can I prepare the filling ahead of time?
Yes, you can cook the turkey filling a day in advance. Store it separately in the refrigerator and stuff the squash just before baking.
What if I don’t have wild rice?
You can substitute wild rice with brown rice or quinoa for a similar nutty flavor and texture.
How can I make this recipe vegetarian?
Replace the ground turkey with extra lentils, mushrooms, or a plant-based meat alternative for a vegetarian version.
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