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Turkey chili stuffed acorn squash arranged on a blue plate
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Turkey Chili Stuffed Acorn Squash Recipe

Roasted acorn squash halves filled with thick turkey chili and finished with melted cheddar.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 squash halves
Course: Main Course
Cuisine: American
Calories: 363
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 acorn squash halved and seeded; about 1 kg edible flesh total; 1000 g
  • 1 pound 93% lean ground turkey 454 g
  • 1 teaspoon olive oil 4.5 g
  • 1/3 cup chopped onion 53 g
  • 2 garlic cloves minced; 6 g
  • 1 10-ounce can diced tomatoes with mild green chiles undrained; nutrition uses canned tomatoes; 283 g
  • 1/2 cup plain tomato sauce 120 g
  • 1/2 cup water 120 g
  • 3/4 teaspoon ground cumin 1.5 g
  • 1/4 teaspoon paprika 0.55 g
  • 1/4 teaspoon chili powder mild blend; 0.5 g
  • 1/4 teaspoon fine salt 1.5 g
  • 6 tablespoons shredded cheddar 42 g
  • 2 tablespoons chopped cilantro 4 g

Equipment

  • 1 Rimmed sheet pan
  • 1 Large skillet
  • 1 Sturdy knife
  • 1 Instant-read thermometer

Method
 

  1. Heat oven to 400°F. Halve the squash carefully on a stable cutting board and scoop out seeds. Rub the cut sides with the oil and place cut-side down on a parchment-lined rimmed sheet pan.
  2. Roast 30–40 minutes, until a fork passes easily through the thick flesh. Larger squash may need longer; keep roasting until tender rather than relying on the clock.
  3. Meanwhile brown turkey in a large skillet over medium-high heat, breaking it into small pieces. Add onion and garlic and cook 3 minutes. Stir in canned tomatoes, tomato sauce, water, cumin, paprika, chili powder and salt.
  4. Simmer the filling uncovered or partly covered for 20–25 minutes, stirring occasionally, until thick rather than watery. Confirm the ground turkey reaches 165°F.
  5. Turn the squash halves cut-side up using tongs and an oven mitt. Divide chili among all four cavities, allowing it to mound. Sprinkle with cheddar and bake 5 minutes to melt. Add cilantro and serve one half per portion.

Video

Notes

Nutrition is an estimate per one-quarter of the recipe, excluding accompaniments. Calculated from listed edible weights using ANSES Ciqual 2025 and the additional sources noted below. Carbohydrate values are available carbohydrate (excluding fiber); US label and USDA values are adjusted by subtracting fiber for consistency. Trace values and analytical bounds add rounding uncertainty. Turkey uses the JENNIE-O lean-ground-turkey label (170 kcal per 112 g); squash uses USDA SR28 acorn squash data. Plain canned tomato and paprika data are proxies for tomatoes with chiles and chili powder. Saturated fat and sugars are not reported where data are incomplete.
Cost is an illustrative USD 14.00 ingredient allowance for four servings, not verified local shelf prices. Contains milk from cheddar.
Related turkey-chili stuffed squash demonstration; use written quantities. Follow this card's quantities. Refrigerate cooked leftovers in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below, use within 3–4 days and reheat to 165°F.