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.

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Prep Time
25 min
55 min


  • 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
  • 1 tsp smoked paprika
  • 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