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Turkey & Cranberry Stuffed Acorn Squash

Pin Recipe
Thanksgiving, but easy.
Course: Dinner
Keyword: dairy-free, egg-free, gluten-free, grain-free, nut-free, paleo, soy-free
Servings: 4 servings
Author: Maya Rose, MS, CNS


  • 2 large acorn squash cut in half and de-seeded
  • 2 tablespoons extra virgin olive oil or ghee
  • 1 leek thinly sliced
  • 1 pound ground turkey*
  • 2 stalks celery finely chopped
  • 2 cups kale finely chopped
  • 1/3 cup dried cranberries
  • 1 tablespoon fresh sage minced
  • 1 medium sprig rosemary stem removed & leaves minced
  • 1/2 teaspoon sea salt plus 1/4 - 1/2 teaspoon more to taste, if desired
  • Freshly ground black pepper


  • Preheat oven to 400 degrees F. Place squash cut-side down on a parchment-lined baking sheet.
  • Cook for 30-40 minutes, or until squash is tender when pierced with a fork.
  • Meanwhile, prepare the turkey filling. Over medium-high heat, add the oil or ghee to a large skillet, then the leeks. Sauté until the leeks soften.
  • Add turkey and celery. Break up meat and cook until no pink remains.
  • Add in the kale, cranberries, herbs, and salt, and sauté for another 3-4 minutes, or until kale is wilted. Taste and add more salt if needed.
  • When squash are cooked, remove from oven and stuff with turkey filling. Serve hot!**


*If you're vegetarian or vegan, you can substitute quinoa, tempeh, or Beyond Meat for the turkey here! If using quinoa, cook separately first. Saute all the filling vegetables, then add cooked quinoa at the very end.
**If you tolerate dairy, feel free to top stuffed squash with cheese (such as feta, goat cheese, or Parmesan) or a gluten-free breadcrumb topping. If you do this, turn up oven to 450 degrees F and return stuffed squash to oven for 5-10 minutes until cheese is melted.
You can also pour gravy over these if that's your thing! :)