Turkey Enchilada-Filled Acorn Sqaush

Turkey Enchilada-Filled Acorn Squash

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Roasted acorn squash, filled with a turkey, corn and black bean filling in homemade enchilada sauce. Topped with cheese and sour cream.
Print Recipe


  • 2 acorn squash cut in half, with seed and pulp removed
  • 1 Tbsp butter
  • Salt and pepper


  • 1 Tbsp oil
  • 1/2 cup onion diced
  • 1/4-1/3 cup jalapeno diced, seeds removed
  • 1 clove garlic, chopped chopped
  • 1 1/2 cups passata strained tomatoes in jar canned crushed tomatoes
  • 1 Tbsp tomato paste optional
  • 1 Tbsp fresh cilantro chopped, or flat leaf parsley
  • 1 tsp cumin
  • 2 tsp chilli powder
  • 1/4 tsp oregano
  • pinch cinnamon
  • Salt and pepper
  • 3/4 cup canned corn kernels or thawed frozen corn
  • 3/4 cup canned black beans drained and rinsed
  • 1 1/2 cups shredded cooked turkey or chicken


  • 1 1/2 cups shredded cheese (I used half mozzarella half cheddar)
  • Sour cream, to serve
  • Chopped jalapeno or cilantro, for garnish


  • Preheat oven to 400 F.  Place squash halves cut side down on a baking sheet and roast in preheated oven for about 40-45 minutes, or until tender (flip them over and test with a fork).
  • When squash is done, remove from oven and increase oven heat to 425 Carefully flip the squash over on the baking sheet so the cut side is up. Brush with a bit of butter, then generously season with salt and pepper. Allow to stand on the baking sheet while you prepare the filling.
  • Prepare the filling: Heat oil in a skillet over medium heat. Add onion and jalapeno and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, another 30-45 seconds. Add passata, tomato paste, cilantro, cumin, chilli powder, oregano, cinnamon and salt and pepper. Stir to combine. Add corn, black beans and turkey. Reduce heat to medium-low and cook, stirring regularly, for 4-5 minutes, or until beans and corn are heated through. Taste and add additional salt and pepper, as necessary.
  • Place warm filling in to the roasted squash on baking sheet, dividing it between the 4 squash halves. Top with grated cheese. Place in to 425 oven until cheese is melted and bubbly, about 10 minutes. Serve with a dollop of sour cream and garnish with diced jalapeno or cilantro.


Calories: 425kcal | Carbohydrates: 44g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 588mg | Potassium: 1525mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2185IU | Vitamin C: 44.1mg | Calcium: 329mg | Iron: 5mg