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Stuffed Acorn Squash with Ground Beef

Stuffed Acorn Squash with Ground Beef

Stuffed Acorn Squash with Ground Beef is a hearty and comforting fall-inspired main course featuring tender roasted acorn squash filled with savory seasoned ground beef, onion, bell pepper, garlic, and herbs. Optional rice, quinoa, vegetables, and melted cheese make the filling even more satisfying.
The natural sweetness of the roasted squash balances beautifully with the rich, savory beef, making this an easy and customizable family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Main Course
Cuisine: American
Calories: 475
Ingredients Method

Ingredients
  

  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound ground beef preferably 85% lean
  • 1 small yellow onion diced
  • 1 small bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked rice or quinoa optional
  • 1 cup chopped spinach mushrooms, or other vegetables, optional
  • 1/2 cup shredded cheese optional
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Preheat the oven: Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Wash and dry the acorn squash. Carefully cut each squash in half from stem to bottom. Scoop out the seeds and stringy pulp.
  3. Season the squash: Brush the cut sides with olive oil and season lightly with salt and black pepper.
  4. Roast the squash: Place the squash halves cut-side down on a baking sheet. Roast for 30–40 minutes, or until the flesh is tender and easily pierced with a fork.
  5. Brown the beef: While the squash cooks, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through. Drain excess grease if necessary.
  6. Cook the vegetables: Add the diced onion and bell pepper to the skillet. Cook for 4–5 minutes, until softened.
  7. Add garlic and seasonings: Stir in the minced garlic, paprika, thyme, sage, salt, and black pepper. Cook for about 1 minute, until fragrant.
  8. Add optional ingredients: Stir in the cooked rice or quinoa and additional vegetables such as spinach or mushrooms. Cook until everything is hot and well combined.
  9. Stuff the squash: Remove the roasted squash from the oven and carefully turn the halves cut-side up. Divide the ground beef mixture evenly among the four squash halves.
  10. Add cheese: If using, sprinkle the shredded cheese over each stuffed squash half.
  11. Bake again: Return the stuffed squash to the oven and bake for 8–10 minutes, until the filling is hot and the cheese has melted.
  12. Garnish and serve: Remove from the oven and let the squash cool for a few minutes. Sprinkle with fresh parsley and serve warm.