Turkey · Italian · 35 min
Turkey Bolognese Stuffed Acorn Squash with Parmesan & Basil
- 35 min
- 2–6 servings
- 578 kcal / serving
This meal features squash boats stuffed with turkey bolognese and a sprinkle of Parmesan. The tender squash and savory filling make a cozy weeknight option with a bright basil finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1acorn squash
- 2 stickscelery
- ½ small pkgfresh basil
- ¾ lbground turkey
- ½ (24 oz) jarmarinara sauce
- ¼ cupParmesan cheese, shredded
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
Shopping list by aisle
Produce
- 1acorn squash
- 2 stickscelery
- ½ small pkgfresh basil
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- ¼ cupParmesan cheese, shredded
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| acorn squash | 1 | 2 | 3 |
| celery | 2 sticks | 4 sticks | 6 sticks |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 500°F and position a rack in the center. Line a baking sheet with foil if you like easier cleanup.
- Rinse and dry the acorn squash, then cut each one in half lengthwise. Scoop out the seeds, rub the insides with a little oil, and season with salt and pepper; place the halves cut-side down on the sheet.
- Roast the squash until the flesh is tender and a knife slides through easily, about 20–25 minutes. Remove from the oven and set aside.
- While the squash roasts, rinse and dice the celery. Heat a nonstick skillet over medium-high heat and swirl in a bit of oil.
- Add the celery, ground turkey, and Italian seasoning to the skillet. Break the meat apart as it cooks until browned and crumbly, about 4–5 minutes.
- Wash and finely slice the basil; chop it and keep half for garnish.
- Stir in half of the basil and the marinara sauce with the turkey mixture. Bring to a simmer, then reduce heat and cook 2–3 minutes until the sauce thickens slightly. Cover to keep warm.
- To serve, divide the squash halves onto plates, fill with the turkey bolognese, and top with grated Parmesan and the remaining basil.
Two tips
- Make-ahead: roast the squash earlier in the day and rewarm with the filling just before serving.
- Serving idea: if you have extra Parmesan or a sprinkle of fresh basil, finish each plate with a bit more before eating.
Nutrition per serving
- Calories
- 578 kcal
- Protein
- 44 g
- Carbs
- 48 g
- Fat
- 27 g
- Fiber
- 14 g
- Sodium
- 1096 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.