Acorn Squash Turkey Boat

  • Yield: 2 servings
  • Prep: 30 mins
  • Cook: 35 mins


1 acorn squash
Salt and pepper
1cup barley
1pound ground turkey
1small onion
2teaspoons rosemary garlic seasoning
2cloves garlic
3tablespoons capers
1can black olives
1can diced tomatoes


  1. Preheat oven to 400F.
  2. Cut  acorn squash into halves and  remove seeds. (To can save the seeds, wash and dry them, season with salt and pepper and bake with the squash on a baking sheet. I use as garnish.) Rub squash with olive oil and bake about 30 minutes.  It will be done when your fork pierces it easily.  
  3. Bring chicken broth to a boil. Add  barley and reduce heat. Simmer 15 to 20 minutes.  
  4. Place turkey in a large skillet and cook over medium heat, breaking up with a spoon, until no longer pink. Remove to a plate and drain excess fat.
  5. Saute  onion with salt and pepper and seasoning.  Add  garlic, capers, olives and tomatoes.  Heat until just warm. Add turkey and barley.  Remove squash from oven and fill centers with turkey mixture.  Top with squash seeds, if using. 

Note: Leftover turkey mixture can be used on a bun like a sloppy joe.