Curry Stuffed Acorn Squash

Stuffed Acorn Squash is a fall meal that feels all at once comforting and light. Its low carb, gluten free and absolutely delicious. I stuff mine with curried ground chicken (or turkey) for the perfect balance of sweet and spice.

When it comes to squashes that can just as easily lean sweet as they do savory, I’m almost always going to go for a savory recipe. So here we are with this fun, easy, super tasty stuffed acorn squash recipe. The natural sweetness of acorn squash pairs perfectly with the warm spices in curry.

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Ingredient notes

I keep the ingredients super simple for the curry and you still get big flavor.

• Acorn squash – When at the grocery store, be sure to pick a squash that is nice and heavy, as it will likely have more moisture inside and will result in a fork tender texture.
• Ground chicken – I prefer ground chicken for its milder flavor but you can also use ground turkey.
• Coconut oil – Coconut oil adds flavor that makes this curry taste more authentic, although I am by no means a curry-making expert, I am a curry-eating expert!
• Onion – I usually go for white or yellow onion in this recipe but you can also use red or shallots.
• Red bell pepper – Feel free to use any kind you have, I just like using red for their color and slightly sweeter flavor.
• Garlic – A must for good depth of flavor.
• Ginger – Fresh ginger adds the best flavor, I don’t like using ground ginger in this recipe.
• Cornstarch – to thicken the sauce
• Curry powder – Not only does the earthy flavor of curry go amazingly with squash, its just perfect for a comforting fall meal.
• Canned full-fat coconut milk – This adds a more creamy, saucy consistency to the stuffing as well as a hint of sweetness and rounds out the curry’s flavor.
• Lime juice and zest – another layer of flavor!
• Parsley – Fresh herbs always add to the presentation, of course, but its not critical for flavor if you don’t have it

How to make it

Roast the acorn squash

Roasting acorn squash is simple. Cut each squash in half with a very sharp knife cross-wise, remove and discard seeds, then evenly coat with oil, and sprinkle with salt and pepper. I place each squash half cut-side (hollow side) down on the baking sheet to get those golden brown edges.

Cook the filling

While the acorn squash roasts, cook that tasty curry stuffing! Start by sautéing the peppers and onions in a large skillet over medium heat and enjoy that amazing smell! 

Then in goes the garlic and ginger for just a second. 

Next add the ground meat and use a wooden spoon to break it up and incorporate with the veggies. 

Add the curry powder, salt, pepper and cook until the chicken is just about done. 

Here is where the magic happens! Add the coconut milk, cornstarch and lime, bring to a gentle simmer and you’re ready to stuff those acorn squash halves.

Fill the squash halves with the chicken mixture, top with fresh parsley and enjoy!

Storage Instructions

Have some leftover stuffed acorn squash? Simply place your entire cooked (and fully cooled) stuffed squash into a large airtight container and store it in the fridge for up to 3-4 days.

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More of my favorite recipes with squash

• Spaghetti squash boats with marinara sauce are another way to enjoy your own squash bowls for a fun, easy (and healthy) dinner. 
• This butternut squash quinoa salad makes for a great side dish at fall holiday get-togethers! 
• With its creamy, hearty sauce, butternut squash alfredo is a no-brainer.

More poultry-centric easy dinners

• Baked Saucy Chicken
• Crockpot Chipotle Chicken
• Chicken Tortilla Soup

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!