Leftover Turkey Stuffed Acorn Squash

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings


  • 1 acorn squash, halved
  • 1 cup turkey, cubed
  • 3/4 cup mushrooms, diced
  • 1/2 cup apple, diced
  • 1/4 cup dried cranberries
  • 1/4 cup onions, diced
  • 1/4 cup gravy
  • 2 tbsp chicken stock
  • 1 tbsp olive oil
  • 1/2 tsp rosemary, dried
  • 1/2 tsp pepper, divided
  • 1/2 tsp salt, divided
  • 2 cloves garlic


  1. Preheat the oven to 400 degrees.

  2. Cut your acorn squash in half. Scoop out the seeds and discard. Drizzle 1/2 tbsp olive oil, 1/4 tsp salt and pepper between the 2 halves.

  3. Place squash on a lined baking sheet with the "flesh" side facing down. 

  4. Bake for 20-25 minutes until tender.

  5. While the squash is cooking, heat 1/2 tbsp olive oil in a frying pan over medium heat.

  6. Add onions and sauté for 2-3 minutes. Next add mushrooms and cook for 2-3 minutes. Finally add garlic and sauté for 1 minute until fragrant.  

  7. Lower heat to simmer then add apples and turkey. Cook for 3-4 minutes until begins to warm.

  8. Add chicken stock, rosemary, salt and pepper to the pan. Give all ingredients a good stir and allow to simmer for 5-6 minutes.

  9. When squash is cooked remove from oven and allow to cool. If squash is cool enough to touch, scoop out the middle of the squash and place onto a cutting board.

  10. Roughly chop your squash so that it is in smaller pieces. Add 1/4-1/2 cup worth of squash into frying pan and stir everything together. 

  11. Finally divide your "stuffing" into the 2 hollowed out squash halves and add back into oven. 

  12. Bake for 5 minutes. Heat up your gravy.

  13. Remove from oven & allow to cool. Drizzle gravy on top, serve & enjoy!