Stuffed Acorn Squash

This hearty acorn squash dish turns an ordinary winter veggie into a full meal that hits the spot for both comfort food lovers and health nuts. The rich beef mixture tucked inside sweet roasted squash balances all the flavors perfectly, while gooey melted cheese on top gives it that can't-resist golden finish.

I whipped this up the first time while trying to get my veggie-hating partner to give squash a chance. The tasty beef and cheese combo won them over right away, and now they ask for it whenever acorn squash shows up at our farmers market.

What You Need

• Acorn squash: Picked for its sweet taste and perfect single-serving size. Grab ones with unmarked skin and firm all around.
• Ground beef: Go with 5% fat for taste without too much grease. Grass-fed gives you better nutrients.
• Onion and garlic: These create the flavor foundation for the filling. Don't skip fresh garlic—it really matters.
• Carrot: Brings some natural sweetness and crunch that works well with the meat.
• Paprika and cumin: Add warmth and richness without going overboard. Heat them briefly to bring out more flavor.
• Tomato paste: Packs in savory richness. Try the double-thick kind for best results.
• Beef or chicken stock: Adds moisture and blends all flavors together. Homemade tastes best if you've got it.
• Frozen peas: Give nice color and sweet pops. Just toss them in frozen.
• Cheddar and mozzarella cheeses: Team up for perfect taste and melt. Grate them yourself instead of buying pre-shredded for smoother melting.

How To Make It

Get The Squash Ready:

Slice your acorn squash down the middle through the stem using a good sharp knife on a steady cutting board. Grab a spoon and dig out all the seeds and stringy stuff. For a steady base, cut a tiny bit off the rounded bottom of each half so they sit without tipping. This keeps your filling from spilling out later.

Oil And Bake:

Mist the cut sides with olive oil and sprinkle salt and black pepper all over. Put them cut-side up on a paper-lined baking tray and cook at 200°C (400°F) for 40-45 minutes until you can easily poke the flesh with a fork. Look for slightly browned edges for extra flavor.

Make Your Filling:

While the squash bakes, cook the ground beef in a pan over medium heat. Toss in the chopped onion, carrot and smashed garlic once the meat starts browning. Keep cooking until meat isn't pink anymore and veggies feel soft, about 8-10 minutes. Break the meat into tiny even bits as you go for better cooking.

Amp Up The Taste:

Mix the paprika, cumin and tomato paste into your meat mixture, stirring the whole time for about a minute to wake up the spices and brown the tomato paste. This step really makes the filling taste amazing. You'll know it's right when it smells great and looks a bit darker.

Get The Right Texture:

Add your stock and frozen peas, and stir everything together. Let it bubble uncovered for 5-7 minutes until the liquid cooks down to just coat everything lightly. Your filling should be moist but not swimming in liquid. Add salt and pepper until it tastes just right.

Put It All Together:

When your squash halves feel tender, pile each one high with your meat mixture, making a small mound on top. Scatter your grated cheddar and mozzarella cheeses evenly over them. Pop back in the oven for 15-20 minutes until the cheese melts completely and gets some golden spots.

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Acorn squash doesn't get enough credit in this dish. While lots of folks walk right past these modest veggies at the store, their sweetness gets even better when roasted, making them the perfect holder for your filling. My grandma always told me acorn squash was nature's ready-made bowl, and every time I make this recipe, I see she was right.

Keeping Leftovers

Any extra stuffed squash will stay good in your fridge for up to three days. Just wrap each half separately in plastic or keep them in sealed containers. When you want to reheat them, put them in a 350°F oven for around 15 minutes until they're hot all the way through. You can use the microwave if you're in a hurry, but your squash might end up a bit mushier than it was the first time.

Switch It Up

This dish is super flexible and works with whatever you've got on hand. You can swap in ground turkey or chicken instead of beef if you want something lighter. Vegetarians can use cooked lentils or fake meat products. Try mixing up your veggies by adding chopped bell peppers, mushrooms, or spinach to the filling. For different tastes, go for Italian herbs with parmesan cheese or Mexican spices with pepper jack cheese.

What To Serve With It

Show off these stuffed squash halves as the main attraction at your fall or winter dinner party. They go great with a basic green salad and vinaigrette dressing. For a holiday meal, add some cranberry sauce for a bright, tangy contrast to the rich filling. In summer when fresh herbs are everywhere, sprinkle some chopped parsley, basil or chives on top right before serving to add fresh flavor and color.

Where It Comes From

This dish takes ideas from traditional stuffed veggies found all over Mediterranean and Middle Eastern cooking. Many cultures have their own versions of stuffed veggies using what's in season as containers for meat and grain mixtures. This version mixes North American acorn squash with European-style seasonings, creating a blend that honors different food traditions while staying simple enough for everyday cooking.

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Frequently Asked Questions

→ What's the first step with the squash?

Cut it in half, scoop out the seeds, season lightly, and bake until soft.

→ What type of meat fits the filling?

Ground beef works great, but turkey, chicken, or plant-based options work too.

→ How can I make it vegetarian?

Use lentils or plant-based crumbles instead of beef for a meat-free version.

→ What cheese options work best?

Mozzarella and cheddar grated together create a melty, golden topping.

→ Can I prep the filling ahead?

You bet! Keep the stuffing in the fridge up to two days, then fill and bake.