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close up of taco stuffed acorn squash with fork taking out a bite of melted cheese
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4.60 from 5 votes

Taco-Stuffed Acorn Squash (Low Carb Meal Prep)

This taco stuffed acorn squash recipe makes an easy low carb meal prep lunch or dinner that will shake you out of your meal prep rut! Simple to prep and delicious to eat!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 293kcal


  • 2 acorn squash
  • ¾ lb lean ground turkey
  • 2 tablespoons taco seasoning of choice
  • 1 ⅓ cup cheese shredded


  • Heat oven to 425°F. Line a large baking sheet with parchment and set aside.
  • Cut two acorn squash in half and scoop out all of the seeds. Spray with oil, season with salt and pepper, and place face down on the baking sheet.
  • Roast for 30 minutes, then flip and roast for 10-15 more minutes, until they are starting to brown and are easily pierced with a fork.
  • While squash is roasting, cook taco meat: Cook turkey over medium heat, tossing in the taco seasoning and breaking it up as you cook. Cook for 10 or so minutes, until cooked through.
  • Top acorn squash with ½ cup ground turkey and ⅓ cup shredded cheese.
  • Either return to the oven or store for a meal prep lunch or dinner. *Note: you may want to keep the cheese separate until just before serving.


  • Store in a sealed container in the fridge for up to 4 days.

To re-heat:

  • Heat in the microwave on low power for several minutes until squash is heated through in the middle. Add the cheese fresh for ooey-gooey goodness.


Serving: 1acorn squash half | Calories: 293kcal | Carbohydrates: 24g | Protein: 23g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 521mg | Fiber: 3g