Turkey and Vegetable Stuffed Acorn Squash


This is a spin off of one of my existing recipes on the website and it's finally perfected! It's a perfect blend of savory and sweet with zero guilt. Win!

This meal is fun to prepare, satiating and full of nutrients. The bonus: kids will love this colorful and tasty dish.

Serves 4


  • 2 medium acorn squash cut in half lengthwise
  • 1lb ground turkey
  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 1 small pepper chopped
  • 2 cloves garlic, minced
  • 4 teaspoons nutritional yeast* divided
  • 1 tablespoon FlavorGod(R) Everything seasoning OR season with salt, garlic powder, paprika and pepper to taste


  1. Lightly spray cut sides of squash with oil and place cut sides down on baking sheet. Bake at 350 for about 30 minutes or until soft (but not mushy).
  2. Heat olive oil in large skillet on medium high heat. Place garlic and onions in skillet and sauté for about 5 minutes, or until onions are translucent. Add peppers and sauté for another 5-7 minutes.
  3. Add ground turkey and all seasonings (with the exception of the nutritional yeast) to vegetables in pan. Cook until turkey is cooked through with no pink.
  4. When acorn squash is cooked, let it cool before scooping out seeds (it'll be very hot!).
  5. Divide turkey and vegetables evenly and place into cavity of acorn squash.
  6. Top with 1 tsp of nutritional yeast each and serve.

* Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. It's inactive yeast, not to be confused with baking yeast or brewer's yeast. Nutritional yeast comes with tons of B-vitamins, folic acid, selenium, zinc, and protein. It is low fat, contains no sugar or preservatives. The best part is that the taste is savory and cheese-like!