Turkey-Stuffed Acorn Squash Recipe
Turkey-Stuffed Acorn Squash Recipe photo by Taste of Home
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Turkey-Stuffed Acorn Squash Recipe

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We stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. —Cindy Romberg, Mississauga, Ontario
Recommended: Baking with Squash
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 4 servings


  • 2 medium acorn squash (about 1-1/2 pounds each)
  • 1 small onion, finely chopped
  • 2 cups cubed cooked turkey
  • 2 cups cooked stuffing
  • 1/2 cup whole-berry cranberry sauce
  • 1/3 cup white wine or chicken broth
  • 1/2 teaspoon salt

Nutritional Facts

1 stuffed acorn squash half: 502 calories, 12g fat (3g saturated fat), 71mg cholesterol, 875mg sodium, 73g carbohydrate (20g sugars, 9g fiber), 27g protein.


  1. Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes.
  2. Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stuffing, cranberry sauce and wine.
  3. Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, 25-30 minutes longer or until heated through and squash is easily pierced with a fork. Yield: 4 servings.
Originally published as Turkey-Stuffed Acorn Squash in Taste of Home Christmas Annual Annual 2015, p170

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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