Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans

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Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans

Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans

Stuffing squash is something that looks like it takes a lot of time, preparation and fancy skills, but it’s actual one of the simplest, kinda-laziest ways to prepare a meal.

Why? Well, all you do is roast a squash while you prepare the stuffing. By the time the stuffing’s done, the squash is roasted and all you have to do is spoon scoopfuls into the center of the squash.

Doesn’t that sound easy? Is it just Monday?

Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans

But really, stuffing squash rocks – my favorites to stuff are spaghetti squash, acorn squash, delicata squash and believe it or not, zucchini.

You get so much more flavor in every bite when the vehicle for the stuffing is a squash – every forkful melts into the squash and every bite is a flavor explosion, really.

Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans

Plus, it beats chopped the squash into cubes, roasting it and then eating alongside the “stuffing” or a simple protein.

I love to stuff rice into a roasted squash, primarily because of the texture – it’s hearty, it’s filling and it’s easy to manage. Now, with Inspiralized rice, you can pack in even more veggies, while avoiding the processed carbs in “real” rice.

I chose turnips because of the beautiful white color but also because they marry well with the roasted flavors of the acorn squash. Turnips are a winter veggie and they take on seasonings well, such as the rosemary and parmesan here with this recipe.

Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans

What would a fall or winter dish be without some crushed pecans? The pecans give an amazing crunch – you could even toast them beforehand or drizzle them with honey and roast for 5-7 minutes along with the acorn squash for some added sweetness.

When you stuff the turnip “rice” into the acorn squash, you can first scoop out the roasted flesh of the acorn squash and combine it with the stuffing in a separate bowl, mix and then stuff back into the acorn squash. That will really ensure that every bite has equal amounts of acorn squash and stuffing.

Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans

However, I kind of like to do that myself, as I’m eating. It’s total preference – feel free to adapt this recipe to your liking!

Have you ever tried stuffing acorn squash?

Nutritional Information & Recipe


Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 2


  • 1 small acorn squash
  • 1 large turnip or 2 medium
  • 2 garlic cloves
  • 1/3 cup whole pecans
  • 3 cups spinach
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh rosemary
  • 1/4 cup grated parmesan cheese


  • Preheat the oven to 400 degrees. Slice the acorn squash in half, scoop out the seeds and then place cut-side down on a baking tray and bake until easily pierced with a fork and tender, about 35 minutes.
  • Ten minutes after you put the squash into the oven, prepare the rest of the ingredients for the stuffing. Peel and spiralize the turnip, using Blade C. Place the turnip noodles into a food processor and pulse until rice-like, careful not to over-pulse. Pour the rice into a medium bowl and place next to the sink, along with a medium empty bowl. Using your hands, squeeze the excess moisture out of the turnip rice (over the sink) and then place into the empty bowl. Continue with all of the turnip rice and set aside. Peel and mince the garlic. Crush the pecans with the side of a knife or back of a wooden spoon (or however you’d like to crush pecans.) Set all aside.
  • Then, place a large skillet over medium heat and add in the spinach. Cook until wilted, about 3 minutes. Set aside the cooked spinach, leaving the skillet over medium heat. After cooking the spinach, immediately add in the olive oil. Once oil heats, add in the garlic and cook for 30 seconds or until fragrant. Then, add in the turnip rice, rosemary and season with salt and pepper. Stirring frequently, cook for about 5 minutes or until turnip is cooked through and no longer crunchy. Take the skillet off the heat and fold in the parmesan and spinach and stir until parmesan melts into the turnip rice and becomes creamy. Fold in the crushed pecans and stir to combine.
  • Place an acorn squash half on a plate (cut side up) and stuff with turnip “risotto.” Serve immediately.

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Victoria says:
Oh I love this! And your site! I just blogged about it since I just got my spiralizer a few days a go. You have so much inspiration on this site! I love it! Thank you.
Thanks for the kind words, Victoria!
just bought 3 acorn squashes! this is perfect!
I made this dish today and it was awesome! Sprouts had the acorn squash 2 for $1.
I'm so glad you gave it a try and I'm glad you liked it!
Lesley says:
Acorn squash is my favorite squash! I haven't tried stuffing it yet though, I usually just roast it in the oven with cinnamon. I need to try stuffing it this week!
Hannah says:
Seriously?! How do you keep coming up with all these amazing ideas!
Dianne Packer says:
My husband thinks he is a "meat and potato" man, but he loved this recipe. I do not think he knew the rice was a turnip. Hey, if I am not asked, I don't tell!
That's the name of the game! Amazing work :)
Anonymous says:
could i sub daikon radish for the turnip?

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