1 Ingredient 3 Ways: Acorn Squash {Stuffed}

1 Ingredient 3 Ways: Acorn Squash {Stuffed}




Do you ever get stuck in a food rut?  You know what I mean.  You cook chicken the same way over and over.  Or you eat the same thing for dinner for a week.  It happens to all of us.  Don’t feel bad.

I am here to save you by posting THREE different ways to cook a single, simple ingredient: acorn squash.

I know, I know…acorn squash is a winter squash.  Yet, here we are in June, and I am planning to present three different ways to serve this vegetable…out of season.  I’m sorry.  Will you forgive me?


Turkey and Apple Stuffed Acorn Squash


  • 1 medium acorn squash, halved and seeded
  • 1/2 granny smith apple, grated
  • 1 slice turkey, chopped
  • 1/8 teaspoon sage
  • 1/8 teaspoon oregano
  • 1/8 teaspoon basil
  • Chopped pecans


  • Preheat oven to 350 degrees Fahrenheit
  • Pour about 1/2 inch of water in a medium baking dish
  • Place the squash, cut side down, in the pan
  • Bake for 30 minutes
  • Meanwhile, mix together the apple, turkey, spices, and pecans
  • Once the squash has baked for 30 minutes, turn the cut side upwards, and fill it with the apple-turkey mixture
  • Return to oven and bake an additional 30-45 minutes, until squash is soft
  • Remove from oven, let cool, eat, and enjoy


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