Roasted Acorn Squash Bowls Stuffed with Turkey Ragù and Parmesan
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 45 min
- Cost
- $21.00
- Nutrition
- 480 cal · 38g protein
🍳 2 pans · Picky-eater safe bet: cheese
Roasted Acorn Squash Bowls Stuffed with Turkey Ragù and Parmesan is a Italian-American weeknight dinner that serves 4 and is on the table in about 57 minutes, for around $21 in groceries. You'll need 2 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ground turkey
- 2 count acorn squash
- 1 jar marinara sauce
- 3 cloves garlic
- 1 bunch fresh basil
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Halve acorn squash, scoop seeds, brush cut sides with 1 tablespoon olive oil, place cut-side down on a sheet pan, and roast at 425°F about 40 minutes, until fork-tender.
- During the last 15 minutes of roasting, heat remaining olive oil in a large skillet over medium-high heat; add ground turkey and minced garlic, cook 5 minutes until turkey reaches 165°F, breaking meat into small pieces.
- Stir in marinara sauce and torn basil, simmer 3 minutes, then taste and season with salt and pepper.
- Flip roasted squash halves cut-side up, fill each with turkey ragù, top with parmesan and a basil leaf, and serve hot.
- Picky eater tip: serve the roasted squash plain with a little parmesan on the side.
- Make ahead: roast the squash and cook the ragù up to 2 days ahead, store separately in the fridge, then reheat the ragù to 165°F and fill.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fiber
- 7 g
- Sugar
- 8 g
- Fat
- 16 g
- Saturated fat
- 5 g
- Sodium
- 750 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Fr0ggy5 / Unsplash