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Instant Pot Acorn Squash
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4.63 from 8 votes

Instant Pot Acorn Squash {Stuffed Acorn Squash}

This Instant Pot Acorn Squash is stuffed with turkey sausage, red pepper, red onion and kale for a healthy and festive fall dinner idea!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American
Keyword: acorn squash, fall, kale, stuffed squash, turkey sausage
Servings: 4 people
Calories: 283kcal
Author: Taylor Stinson

Ingredients

  • 1 cup water
  • 2 acorn squash, sliced in half and seeds scooped out

Squash stuffing

  • 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

Instructions

  • Microwave squash for 2 minutes to soften it - this will make it easier to cut. Slice acorn squash in half lengthwise and scoop out seeds. Place trivet on the bottom of Instant Pot and pour in water. Add acorn squash halves on their sides.
  • 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.
  • 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.

Stuffing

  • Add olive oil to Instant Pot and set to saute. Add ground turkey, fennel seeds and onion powder, sauteeing 3-4 minutes until browned. Add onions, red pepper, garlic, salt & pepper and cook until veggies soften, about another 3-4 minutes.
  • Stir in kale then cook another 2 minutes. Stuff each squash half with stuffing, then serve and enjoy!

Video

Notes

Try making this recipe with another kind of winter squash like hubbard or butternut squash.
Swap out the ground turkey for ground chicken, pork or beef.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes or in the oven at 350° F for 10 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat.

Nutrition

Calories: 283kcal | Carbohydrates: 30g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 79mg | Potassium: 1309mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3425IU | Vitamin C: 84.6mg | Calcium: 130mg | Iron: 3.2mg