High-Protein Turkey & Mushroom Ragu-Stuffed Acorn Squash Recipe - Clean Eating Magazine

Turkey & Mushroom Ragu-Stuffed Acorn Squash

Acorn squash is at its peak in the fall, and we like it with stuffed with this delicious mixture of spicy ground turkey, mushrooms and a zesty ragu for a nutritious, high-protein meal.
Turkey & Mushroom Ragu-Stuffed Acorn Squash recipe

Turkey & Mushroom Ragu-Stuffed Acorn Squash

  • Duration
  • Prep Time
  • 4Servings


  • 2 acorn squash, halved and seeded

    2 tbsp avocado oil

    1 cup chopped yellow onion

    3½ oz shiitake mushrooms, chopped

    5 oz cremini mushrooms, chopped

    Pinch each sea salt and

    ground black pepper

    1 lb lean ground turkey

    2 tbsp unsalted tomato paste

    2 tbsp chopped fresh thyme

    1 tsp smoked paprika

    1½ cups marinara sauce

    1 tbsp coconut aminos

    1 tbsp balsamic vinegar

    1 bay leaf

    ¼ cup + 1 tbsp nutritional

    yeast, divided

    ¼ cup sliced fresh basil


1. Preheat oven to 400ºF. Wrap each squash half in foil and place on baking sheet. Bake until squash flesh is soft when poked with a fork, about 45 minutes.

2. Meanwhile, in a large, deep skillet on medium-high, heat oil. Add onion, shiitake and cremini mushrooms, salt and pepper and sauté for 5 minutes. Add turkey and cook for 5 minutes, breaking up with a wooden spoon. Add tomato paste, thyme and smoked paprika. Stir to combine and cook for 3 minutes more.

3. Stir in marinara, coconut aminos and vinegar. Add bay leaf, cover, reduce heat to low and simmer for 25 minutes. Stir in ¼ cup nutritional yeast. Remove bay leaf.

4. To serve, divide turkey mixture among roasted squash halves. Top with remaining 1 tbsp nutritional yeast and basil.

NOTE: If following our meal plan, refrigerate roasted acorn squash halves and turkey mixture separately and reheat when called for.

Nutrition Information

  • Serving Size: ½ squash and 1 cup ragu
  • Calories: 442
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 84 mg
  • Fat Content: 18 g
  • Fiber Content: 9 g
  • Protein Content: 33 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 444 mg
  • Sugar Content: 10 g