Stuffed Acorn Squash

I made this stuffed squash recipe recently on a rainy day and thankfully the air conditioner was on due to the high humidity, otherwise this is usually a better winter recipe. It’s also one of my husbands favorite’s, my son on the other hand,would not even consider eating this.

I found this recipe in a Weight Watchers Magazine years and years ago. Even though I did not follow the Weight Watchers plan, I found a lot of their recipes quite appetizing. I have changed it up quite a bit from the original recipe, but I am sure you can make the changes that will be appropriate for your family also.

Stuffed Acorn Squash

1lb of ground turkey

1/4 tsp of ground pepper

1/2 small onion, chopped

1 cup frozen peas

1 14.5 oz diced fire roasted tomatoes-drained

1 tsp. Italian seasoning

1-2 acorn squash-halved and seeded

2 Tbsp. low fat butter spread

1/4 cup bread crumbs


Preheat your oven to 450. Prepared a baking pan by covering it with tin foil and non stick spray, for easier clean up.

Next, take your squash and scrub it clean. Cut it in half and spoon out the seeds with a spoon.

Place the squash cut side down and bake for about 45 minutes or until tender.

In the mean time, brown your ground turkey with the chopped onion, Italian seasoning and pepper. Add the can of drained tomatoes and the peas when the meat is no longer pink. Heat through.


While this is heating melt the butter, and add it to the bread crumbs, mix until crumbly.


Spoon the meat mixture into the hollowed out squash center, and top with your desired amount of bread crumbs. Replace back into the over 5-7 minutes until the bread crumbs are brown.



Serve and enjoy.

NOTE: This meat mixture makes plenty of filling for two (four halves) squash. Either freeze the remaining mixture and add to a casserole at another time. For one squash, cut the meat mixture in half.

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