Taco Stuffed Acorn Squash

The Thanksgiving leftovers are long gone and we have a few weeks until Christmas. While it may be tempting to make meals of charceuterie and Christmas cookies for every meal, I generally feel better when I mix in something a bit healthier. Let’s take advantage of the season’s acorn squash and stuff them with seasoned ground turkey, fresh tomatoes, cilantro, avocado, and a chipotle Greek yogurt sauce. These are so flavorful and delicious, and they’re filling without weighing you down. A veggie and protein-packed meal that also takes advantage of in season produce is just what we need in this season typically filled with a lot of rich foods. Don’t get me wrong, I love those foods too, but these taco stuffed acorn squash bowls make me feel like I have a bit of balance.

Ingredients for Taco Stuffed Acorn Squash

• Acorn squash: Of course, we are going to use acorn squash here! But if you can’t find that, carnival or delicata squash will also work. Even sweet potatoes can be cut in half and roasted for the base of these taco boats.
• Ground turkey: Ground chicken or ground beef can be used, but I always have ground turkey on hand because it’s inexpensive.
• Seasonings: Salt, pepper, smoked paprika, cumin, oregano, chili powder, garlic powder, and onion powder are all used to take plain ground turkey and make it delicious. Smoked paprika is also used in our chipotle sauce.
• Olive oil: Since ground turkey is leaner, a little olive oil is needed while cooking. We will also use some olive oil to coat the acorn squash before roasting.
• Fresh tomatoes: I love the combination of the fresh tomatoes with the acorn squash, but you can also use pico de gallo for more flavor. I prefer a fresh option over a jarred salsa to keep everything bright!
• Cilantro: Optional, but I love fresh cilantro on top of this dish.
• Avocado: You can sub guacamole or leave it off, but taco bowls just call for the most toppings possible.
• Plain Greek yogurt: I’m using mostly Greek yogurt in the chipotle sauce for extra protein.
• Apple cider vinegar or lime juice: A little acidity works wonders for the creamy sauce.
• Mayonnaise: mayo and Greek yogurt is the dream team base for creamy sauces and dressings like the chipotle sauce that we have here.
• Chipotle peppers: a little goes a long way! One pepper is plenty for me but if you really like something spicy, you can use two. Chipotle peppers come in a can and when I don’t need them all, I like to freeze them flat in a freezer bag so I can break them off one by one when I need them for a recipe.

How to Make Taco Stuffed Acorn Squash

• First, preheat your oven to 375 degrees and cut your squash in half. Scoop out the seeds, then rub the inside with olive oil and sprinkle with salt and pepper. Roast for about 30-40 minutes until tender while you get started on the rest of the meal.
• Heat some olive oil in a skillet and add the ground turkey. Add the salt, pepper, onion powder, garlic powder, smoked paprika, cumin, chili powder, and oregano. Cook until browned, baking into pieces as it cooks.
• Add the yogurt, mayo, smoked paprika, and chipotle pepper to a food processor and blend until very smooth. Taste and add salt if needed.
• Serve your squash topped with the taco meat, tomatoes, avocado, cilantro, and a drizzle of your creamy chipotle sauce.

These taco stuffed acorn squash bowls are easy to make and a great healthy weeknight meal!