Stuffed Baked Acorn Squash

This stuffed acorn squash recipe transforms a humble vegetable into a satisfying, complete meal. The natural sweetness of the roasted squash pairs perfectly with the savory, spiced beef filling, while the cheesy topping adds a delicious golden finish that will have everyone reaching for seconds.

I first made this stuffed acorn squash when looking for a way to use seasonal fall produce that would satisfy my family's appetite for comfort food. What began as an experiment has become a requested favorite throughout the cooler months in our home.

Ingredients

• Acorn squash: Provides a naturally sweet flavor and edible bowl for serving. Look for squash that feels heavy for its size with smooth skin and no soft spots.
• Olive oil spray: Helps the squash roast evenly without adding excessive fat. A quality extra virgin adds subtle flavor.
• Ground beef: Adds satisfying protein. The 5% fat version provides flavor without excess grease.
• Onion garlic and carrot: Create the aromatic flavor base. Choose firm onions and carrots for best texture.
• Paprika and cumin: Bring warmth and depth to the filling. Fresh spices will provide the most vibrant flavor.
• Tomato paste: Concentrates umami richness. Look for double concentrated versions for extra flavor.
• Stock: Moistens and binds the filling while adding savory notes. Homemade provides the best flavor.
• Frozen peas: Add color sweetness and texture. No need to thaw before adding.
• Cheese: Creates that irresistible golden topping. Freshly grated melts more smoothly than pre packaged.

Step-by-Step Instructions

Prepare the squash:

Cut the acorn squash in half from stem to bottom using a sturdy chef's knife. Rock the knife gently back and forth rather than forcing it through. Scoop out the seeds and stringy flesh with a spoon, creating a smooth cavity. For stability, slice a small piece from the rounded bottom so each half sits flat without wobbling.

Season and roast:

Spray the cut flesh generously with olive oil to prevent drying and promote caramelization. Season with salt and black pepper, then place cut side up on a parchment lined baking sheet. Roast in a preheated oven at 200°C or 400°F for 40 to 45 minutes until the flesh yields easily when pierced with a fork.

Prepare the filling:

While the squash roasts, heat a large frying pan over medium heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. Add the diced onion, carrot, and garlic immediately with the meat. Cook together for 7 to 10 minutes until the meat is browned and vegetables are softened.

Add flavor layers:

Sprinkle the paprika and cumin over the meat mixture, stirring constantly for 30 seconds to bloom the spices. Add tomato paste and stir to coat everything, cooking for another minute until it darkens slightly. This step develops richer flavors in the filling.

Finish the filling:

Pour in the stock and add frozen peas, stirring to combine. Simmer gently for 8 to 10 minutes until the liquid reduces and thickens enough to coat the meat but remains slightly saucy. Taste and adjust seasoning with salt and pepper as needed.

Stuff and bake:

When the squash is tender, remove from oven and fill each half generously with the meat mixture, mounding it slightly. Combine the grated cheddar and mozzarella, then sprinkle evenly over the filled squash. Return to the oven for 15 to 20 minutes until the cheese melts and develops golden brown spots.

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The acorn squash is truly the star of this dish. I discovered its versatility one autumn when my garden produced more than we could eat fresh. Its natural sweetness develops beautifully during roasting, creating a perfect complement to the savory filling that my children surprisingly love despite their usual vegetable skepticism.

Make Ahead Options

This dish excels as a make ahead meal. You can roast the squash up to two days in advance, prepare the filling separately, and refrigerate both components. When ready to serve, simply reheat the squash in a 350°F oven for 10 minutes, warm the filling in a skillet, then assemble and finish baking with cheese until bubbly. This approach makes weeknight dinners much more manageable while preserving all the flavors.

Ingredient Substitutions

While this recipe specifies acorn squash, you can easily adapt it to other winter squash varieties. Butternut works beautifully though you might need to adjust the cooking time as it often roasts more quickly. For a vegetarian version, replace the ground beef with cooked lentils or a plant based meat alternative and vegetable stock. The cheese can be substituted with dairy free alternatives or nutritional yeast for a vegan option that still provides savory flavor.

Serving Suggestions

Serve these stuffed squash halves as a complete meal on their own or with a simple side salad dressed with vinaigrette to balance the richness. For heartier appetites, a slice of crusty sourdough bread makes an excellent accompaniment for sopping up any extra filling. During fall gatherings, I like to arrange these on a large platter garnished with fresh herbs and pomegranate seeds for a stunning presentation that celebrates seasonal bounty.

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A wholesome and easy-to-make dish perfect for cooler months and cozy family dinners. Double the recipe to enjoy leftovers during the week!

Frequently Asked Questions

→ How do I prepare the acorn squash for baking?

Slice the squash in half, remove the seeds, and optionally trim the base so it sits flat. Spray the flesh with olive oil, season with salt and pepper, and roast until tender.

→ Can I substitute ground beef with another protein?

Yes, you can use ground turkey, chicken, or plant-based ground meat as a substitute for ground beef in this dish.

→ What makes the filling flavorful?

The filling is seasoned with paprika, cumin, and tomato paste, and simmered with beef or chicken stock to create a rich, savory flavor. Fresh veggies like onion, carrot, and peas add depth.

→ How do I know when the squash is fully baked?

The squash is ready when the flesh is soft and can be easily pierced with a fork. It typically takes 40-45 minutes in the oven.

→ Can I make this dish vegetarian?

Yes, replace the ground beef with lentils, mushrooms, or crumbled tofu for a vegetarian version. Use vegetable stock instead of beef or chicken stock.