Description
A comforting fall recipe featuring acorn squash stuffed with savory ground beef and vegetables.
Ingredients
Scale
- 2 Acorn Squashes
- 1 pound Ground Beef (or turkey or sausage)
- 1 cup Diced Vegetables (bell peppers, onions, or zucchini)
- 1 cup Cooked Rice or Quinoa (optional)
- 1 tablespoon Olive Oil
- Salt and Pepper to Taste
- Herbs and Spices to Taste (garlic powder, thyme, rosemary, smoked paprika)
Instructions
- Preheat oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- In a skillet over medium heat, add olive oil and ground beef. Cook until browned, about 5-7 minutes.
- Add diced vegetables to the skillet and sauté until softened, about 5 minutes.
- If using, mix in the cooked rice or quinoa.
- Season with herbs and spices and mix well.
- Flip the roasted squash and fill each half with the beef mixture, packing it down slightly.
- Return stuffed squashes to the oven and bake for another 10-15 minutes.
- Let cool slightly before serving, garnished with fresh herbs if desired.
Notes
To prevent burns, allow the stuffed squash to cool slightly before serving. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg