Simple Stuffed Acorn Squash

Name: Simple Stuffed Acorn Squash
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 2 Acorn squash; 1 lb Halal 93% lean ground beef; 1 red bell pepper, diced; ½ small red onion, diced; 2-3 cups tomatoes on the vine, sliced; 1 can great northern beans, drained and rinsed; ½ cup shredded parmesan; Chopped walnuts (optional); 6 sage leaves, finely chopped; 1 tbsp fresh rosemary, finely chopped; 1 tbsp Italian seasoning; ½ tsp red pepper flakes; ½ tsp pumpkin pie spice; Olive oil; Salt and pepper, to taste; 1 tsp paprika

Part of what makes Fall cooking so great is all the tasty seasonal ingredients that are available and stuffed acorn squash is a personal favorite of mine this time of year. It’s a savory blend of ground beef, veggies, and seasonings along with the rich and nutty flavors from the squash that make this the perfect cozy night-in recipe.

Preparing the Squash

We’ll be scooping out the seeds and pulp from the squash along with some of the flesh to mix into the filling and to make a nice bowl. Squash is pretty tough, so it needs to bake for a bit beforehand to make it soft enough to scoop out.

The stringy bits along with the seeds can be discarded, or the seeds can be oven-roasted with some oil and seasonings for a crispy and delicious fall snack! Then when you scoop out the actual flesh of the squash, save it for the filling, and leave about one quarter to half an inch of squash inside the skin to retain its shape. If you remove too much, the squash will soften too much in the oven later and lose its structural integrity.

The Filling

For the actual stuffing of the stuffed acorn squash, we make a mix of Halal ground beef, sliced tomato, red bell pepper, red onion, and the squash. This is an awesome and classic combination of beefy flavor with fresh and crisp veggies that soften perfectly as it cooks, and the reintroduction of the squash adds that fall nuttiness to the recipe.

These are good, but the right seasonings are what will make this filling great. To me, nothing says fall, and especially winter cooking, like rosemary. It’s a quintessential seasonal favorite of mine along with fresh chopped sage, Italian seasoning, and pumpkin pie spice that will have your house smelling amazing.

Build The Bowls

Fill the squash bowls with the filling, top it with some shredded parmesan cheese and walnuts, then toss it back into the oven to bake until hot and melty.

I mentioned how this recipe makes your kitchen smell like all the best flavors of fall and it’s true. These don’t need to bake for long, but while they do, you’re getting all the scents form the seasonings along with the beef, veggies, and squash. Fall cooking hits so different because there’s just something about staying in on a chilly night and knowing you’ve got a hot and delicious meal that’s almost done in the oven.

Time To Dive In

If you want to dive into these straight out of the squash bowl, give them a chance to cool a bit then get in there! This is a classic fall comfort food recipe that’s absolutely packed with flavor and doesn’t take long to make.

A couple squash is all it takes to feed the whole family, and we think you’ll love it when you do. Give this a try or let us know some of your favorite Fall ingredients or seasonings, and share this recipe with a fellow Fall cooking enthusiast.

Simple Stuffed Acorn Squash

Evan L

Servings

Prep Time

20 minutes

Cook Time

1 hours

Cuisine

American

Ingredients

2 Acorn squash
1 lb Halal 93% lean ground beef
1 red bell pepper, diced
½ small red onion, diced
2-3 cups tomatoes on the vine, sliced
1 can great northern beans, drained and rinsed
½ cup shredded parmesan
Chopped walnuts (optional)

Seasoning

6 sage leaves, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp Italian seasoning
½ tsp red pepper flakes
½ tsp pumpkin pie spice
Olive oil
Salt and pepper, to taste
1 tsp paprika

Directions

Start by carefully slicing the squash in half, then lay them out on a baking sheet, flesh side facing up. Cover the flesh in 2 tbsp of olive oil and season with salt and pepper, then bake them at 400 degrees for 40-45 minutes.
When the squash has softened, scoop out the seeds and pulp from the center and discard. Scoop out the flesh from around the sides, leaving about ¼ of an inch, set the flesh aside for later.
In a large pot, cook the ground beef in 2tbsp of olive oil till browned, then remove the beef with a slotted spoon. Set heat to low, then mix in the rosemary, sage, Italian seasoning, red pepper flakes, and pumpkin pie spice in the remaining oil to bloom them until fragrant.
Mix in the red pepper, red onion, and tomatoes until they star to soften, then pour in the beans and mix in the paprika. Mix in the parmesan until melted, then add the beef and squash back into the pot and mix until incorporated. Taste test the mix and adjust your seasoning as needed.
Scoop this filling into the squash bowls, then top with walnuts and more parmesan, then bake them at 400 degrees for another 10 minutes until hot and melty.