Roasted Cauliflower, Turkey and Black Rice Stuffed Acorn Squash


This week for Sunday Supper we aim to lighten up some autumn harvest flavors as we head into the holidays…and what could be more autumnal than squash and turkey?  So much flavor without any guilt. 

I’m always looking for heathy swaps and lower calorie cooking ideas, so I was excited to create something for this week’s round up. There are so many indulgences heading into the Thanksgiving, why not lighten up when you can?  This is a great all in one meal and although there are a few steps, you can always make much of it ahead.

If you consider making this after Thanksgiving (or another holiday meal where you serve Turkey) you can always swap in leftover turkey for the browned ground turkey listed in the recipe. Use the same amounts, just chop up into quarter inch sized (or smaller) pieces. 

For roasting, preheat the oven to 350 and halve the squash and empty out seeds, spritz with olive oil, salt and pepper and place face down on a foil lined baking sheet, making a dome over cloves of garlic. Roast for about 45min at 350 or until tender to the touch


Roast the cauliflower on a lined baking sheet. Cut in half and place cut side on a lightly oiled baking sheet, spritz the top and sides with olive oil spray and roast at 400 until golden brown on bottom.  When roasted and cool enough to handle, chop one half of the cauliflower into small pieces. (Use the other half of the cauliflower for a salad or toss into some pasta, you won’t need it for this. It would also be great to use for soup.)


I used Forbidden Black Rice from Lotus Foods, it has a richer, nuttier flavor that other rice varieties. I prefer to cook rice with chicken broth for richer flavor. You will need one cup cooked rice, so follow the directions according to the package. 

(All of these steps can be done the night before.)

Brown the ground turkey over medium heat in a well heated pan with a thin later of olive oil. Just before done, splash with white wine. Season with garlic salt and pepper. 

Roasted Cauliflower, Turkey and Black Rice Stuffed Acorn Squash
Serves 2
A light and flavorful stuffed squash recipe.
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Prep Time
45 min
Cook Time
25 min
Prep Time
45 min
Cook Time
25 min
  1. 1 Acorn Squash- halved and roasted
  2. 1 Cup cooked Forbidden Black Rice
  3. 1 Cup Roasted Cauliflower Chopped
  4. 1 Cup Browned Ground Turkey
  5. 1/2 Cup Freshly Shredded White Cheddar
  6. 1/2 Cup Freshly Shaved Parmigiano
  7. 1 Egg
  8. 1/4 Cup Bread Crumbs
  9. Splash White Wine
  10. Salt and Pepper
  1. Scoop out squash leaving about 1/4" wall.
  2. Preheat oven to 350. Line baking sheet with foil and place squash shells on it to be filled.
  3. In a large bowl combine rice, squash, ground turkey and chopped roasted cauliflower. In a small bowl mix together the egg, 1/4 cup Parm and 1/4 cup White Cheddar, set the rest aside for topping the squash once stuffed.
  4. Let turkey cool slightly before adding egg mixture. Sprinkle in the bread crumbs, then add in cheese and egg mixture and mix well.
  5. Put half of the stuffing in each shell, top with remaining cheese. Bake in oven for 25 min. The cheese on top should be well melted and starting to brown.











What do you do to lighten up your meals leading into the holiday season? 



Appetizer or starter

Main Dishes

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