Nutrition Notes: Savory & Delicious Stuffed Acorn Squash

With fall season in full swing, I thought it would be a good idea to share my favorite healthy and absolutely delicious fall recipe with you all! These sweet and savory squash bowls are nutritiously filled with Vitamin A, Vitamin C, Magnesium, and Potassium. And if all that isn’t enough to convince you to indulge in this healthy vegetable, acorn squash is also a good source of dietary fiber – yay!

Recipe: Italian Sweet and Savory Squash Bowls

Duration: 45-50 minutes

Italian Sweet and Savory Squash Bowls

2 small to medium acorn squash (the halves should be the size of a small bowl)
16 ounces 98% lean ground turkey
1-2 tablespoons olive oil (divided)
2 cloves garlic, minced
1/3 cup yellow onion, chopped
1/2 cup sauteed mushrooms, diced
1/2 teaspoon Italian herb mix dried oregano, thyme, basil, parsley (I prefer fresh if I have it)
1/4 cup reconstituted sun dried tomatoes


Fresh whole wheat bread crumbs
1/2 cup of feta cheese, crumbled

Wash, halve and scrape the inside of the squash. Preheat oven to 350 degrees Fahrenheit. Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up, brush with olive oil, then bake for 20 more minutes.

In a large pan, fry crumbled turkey sausage, olive oil, onions, garlic, and dry herbs on medium heat. When turkey is almost thoroughly cooked, add sun-dried tomatoes. Continue cooking turkey until it is fully cooked. Add 1/4 cup water if it seems dry. Taste for seasoning and add salt as needed. Remove from heat.

Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves. Coat the filled squash with fresh breadcrumbs and sprinkle with a thick layer of feta cheese. Broil just until cheese is lightly browned. Serve and enjoy! Yum!