Instant Pot Acorn Squash {Stuffed Acorn Squash}

Name: Instant Pot Acorn Squash {Stuffed Acorn Squash}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup water; 2 acorn squash, sliced in half and seeds scooped out; 1 tbsp olive oil; 1 lb ground turkey; 1 tbsp fennel seeds (`); 1 tbsp onion powder; 1 red onion, diced; 1 red pepper, diced; 2 cloves garlic, minced; 1/2 tsp each salt & pepper; 1 cup kale, chopped

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This Instant Pot Acorn Squash is stuffed with turkey sausage, red pepper, red onion and kale for a healthy and festive fall dinner idea!

Ingredients and substitutions

Acorn squash – substitute for another winter squash like hubbard or buttercup squash.

Squash stuffing

Olive oil – or another neutral cooking oil like avocado or canola oil.
Ground turkey – ground chicken, pork or extra-lean ground beef would also work well for this recipe.
Fennel seeds – sage and rosemary would also be good here.
Onion powder – use garlic powder or another spice of your choice.
Red onion – white onion, yellow onion or shallots can be used but will have a milder flavour.
Red pepper – use any colour bell pepper of your choice.
Garlic – I prefer freshly minced garlic, but jarred minced garlic will work as well.
Salt & pepper – to taste.
Kale – swap out for another dark leafy green like spinach.

How to cook acorn squash in the Instant Pot

Step 1: Microwave the squash.

Microwave squash for 2 minutes to soften it – this will make it easier to cut.

Step 2: Cut in half.

Slice acorn squash in half lengthwise.

Step 3: Remove the seeds.

Scoop out the seeds.

Step 4: Add a trivet to the pot.

Place trivet on the bottom of Instant Pot and pour in water. Add acorn squash halves on their sides.

Step 5: Cook on high pressure.

Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.

Step 6: Drain the water.

Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Remove acorn squash with gloves and drain water from pot. Serve and enjoy, or continue by making stuffing with instructions below.

How to make stuffed acorn squash

Step 1: Cook the squash.

Follow the instructions above for cooking acorn squash in the Instant Pot.

Step 2: Sauté the ground turkey.

Add olive oil to Instant Pot and set to saute. Add ground turkey, fennel seeds and onion powder, sauteeing 3-4 minutes until browned.

Step 3: Add in the veggies.

Add onions, red pepper, garlic, salt & pepper.

Step 4: Cook until soft.

Cook until veggies soften, about another 3-4 minutes.

Step 5: Stir in the kale.

Stir in kale then cook another 2 minutes.

Step 6: Stuff the squash and serve.

Stuff each squash half with stuffing, then serve and enjoy!

What to serve with stuffed acorn squash

I personally like serving this Instant Pot stuffed acorn squash on its own since it’s super filling and has everything you need in a meal. If you’re looking for more side dish ideas, here are some ideas:

Rice or cauliflower rice for a low-carb option
Beet salad
Steamed veggies
Baby potatoes

Frequently Asked Questions

Do you need to remove the skin from an acorn squash before cooking?

You’ll need to leave the skin on for this Instant Pot acorn squash recipe. Since you’ll be stuffing the squash, the skin keeps a shell around the squash that turns it into a kind of boat for all the yummy fillings.

How do you soften it before cutting?

If you try and cut into the skin of a raw acorn squash, you’ll notice it’s pretty tough. I suggest microwaving the acorn squash for 2 minutes before you try and cut into it. This will soften the skin so it’s a lot easier to cut into. From there, cook the rest of this acorn squash Instant Pot recipe according to the instructions for perfectly-cooked and softened squash!

Can you use another kind of squash?

You could try making this recipe using another variety of winter squash, like hubbard squash or butternut squash. You could also try out my stuffed butternut squash or Instant Pot spaghetti squash!

Storing and reheating

Store any leftovers of this acorn squash in the fridge for up to 5 days. It’s a great meal prep recipe – just divide the squash halves into four meal prep containers and you’ll have your meals for the week!

You can reheat your stuffed squash in the microwave or in the oven. Reheat it for 2-3 minutes in the microwave, stirring the filling halfway through, or reheat in the oven at 350° Fahrenheit for about 15 minutes.

If you haven’t made the recipe yet and just want to store the raw squash, you can keep the uncut squash in a dark, dry place at room temperature for up to a month. If you’ve already cut the squash in half, wrap it tightly and store it in the fridge for up to 2 weeks.

Can you freeze acorn squash?

You sure can! This Instant Pot acorn squash can be frozen in airtight glass containers or Ziploc bags for up to 3 months! You can also freeze the stuffing separately for up to 3 months, then add it to freshly cooked squash halves.

To reheat, let the squash defrost in the fridge overnight then reheat it in the oven at 400° Fahrenheit for 10 minutes. You can reheat in the microwave for 2-3 minutes if you’re in a pinch, I just find that reheating the squash in the oven prevents it from getting soggy.

More fall Instant Pot recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
I get all my free-range ground turkey from Butcher Box, conveniently delivered to me frozen.
Use these Ziploc bag holders if you’re freezing the filling.
Freeze this recipe in glass microwave-safe bowls up to 3 months.