Recipe of the Week: Turkey Chili Stuffed Acorn Squash

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Turkey Chili Stuffed Acorn Squash


  • 2 acorn squash, halved, seeded
  • 1 pound 93% lean ground turkey
  • ½ tsp kosher salt
  • 1/3 cup onion, chopped
  • 2 cloves garlic, crushed
  • 10 oz can Rotel mild tomatoes with green chilies
  • ½ cup canned tomato sauce
  • ½ cup water
  • ¾ tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • 1 bay leaf
  • 6 tbsp shredded sharp cheddar cheese (omit for Whole 30 and dairy free)
  • Fresh cilantro, for garnish




  • Preheat oven to 400F. Spray a baking sheet with nonstick spray.
  • Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
  • Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
  • When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
  • Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika and bay leaf.
  • Cover and simmer over medium-low heat about 25 minutes stirring occasionally.
  • Remove bay leaf, flip the squash over and fill each half with ¾ cup chili.
  • Top with cheese and bake until melted, about 5 minutes. Top with cilantro.



  • I used plain diced tomatoes instead of the Rotel tomatoes.
  • It would also be good if you added beans or other cut up veggies such as green or red bell peppers.