Stuffed Baked Acorn Squash

This stuffed acorn squash transforms a simple winter vegetable into a complete meal that satisfies both comfort food cravings and nutritional needs. The savory beef filling nestled in sweet roasted squash creates a perfect balance of flavors while the melted cheese topping adds that irresistible golden finish.

I first made this recipe when trying to convince my vegetable-skeptical partner to enjoy squash. The addition of seasoned beef and cheese won them over instantly, and now it's requested whenever acorn squash appears at our local market.

Ingredients

• Acorn squash: Chosen for its natural sweetness and perfect individual serving size. Look for squash with smooth skin and no soft spots.
• Ground beef: Using 5% fat provides flavor without excess grease. Choose grass-fed for better nutrition.
• Onion and garlic: Form the aromatic base for the filling. Fresh garlic makes a noticeable difference.
• Carrot: Adds natural sweetness and texture to complement the meat.
• Paprika and cumin: Create warmth and depth without overwhelming the dish. Toast briefly for enhanced flavor.
• Tomato paste: Concentrates umami richness. Double-concentrated varieties offer best flavor.
• Beef or chicken stock: Creates moisture and melds the flavors together. Homemade provides best results.
• Frozen peas: Add bright color and fresh sweetness. No need to thaw first.
• Cheddar and mozzarella cheeses: Work together for perfect flavor and melt. Freshly grated melts more smoothly than pre-shredded.

Step-by-Step Instructions

Prepare the Squash:

Cut your acorn squash in half through the stem end using a sharp chef's knife on a stable surface. Scoop out the seeds and stringy bits with a spoon. For better stability, slice a small piece off the rounded bottom of each half so they sit flat without wobbling. This prevents filling spillage later.

Season and Roast:

Spray the cut surfaces generously with olive oil and season well with salt and black pepper. Place cut-side up on a parchment-lined baking sheet and roast at 200°C (400°F) for 40-45 minutes until the flesh yields easily when pierced with a fork. The edges should show slight caramelization for best flavor.

Prepare the Filling:

While the squash roasts, brown the ground beef in a skillet over medium heat. Add the diced onion, carrot and crushed garlic once the meat begins to brown. Cook until the meat is fully browned and vegetables have softened, about 8-10 minutes. Breaking the meat into small, consistent pieces ensures even cooking.

Build Flavor:

Add the paprika, cumin and tomato paste to the meat mixture, stirring constantly for about 1 minute to toast the spices and caramelize the tomato paste. This critical step develops deep flavor throughout the filling. The mixture should become fragrant and slightly darker.

Create Saucy Texture:

Pour in the stock and add frozen peas, stirring to combine. Simmer uncovered for 5-7 minutes until the liquid reduces to just coat the meat mixture with a light sauce. The filling should be moist but not watery. Season with salt and pepper to taste, adjusting until the flavors pop.

Assemble and Finish:

Once the squash halves are tender, fill each cavity generously with the meat mixture, mounding slightly over the top. Sprinkle evenly with the grated cheddar and mozzarella cheeses. Return to the oven for 15-20 minutes until the cheese melts completely and develops golden brown spots.

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The acorn squash is truly the unsung hero of this dish. While many people pass by these humble vegetables at the market, their natural sweetness intensifies during roasting, creating a delicious vessel for the filling. My grandmother always said acorn squash was nature's perfect serving bowl, and this recipe proves her right every time.

Storage and Reheating

Leftover stuffed squash keeps wonderfully in the refrigerator for up to three days. Cover the halves individually with plastic wrap or store in airtight containers. For best reheating results, place in a 350°F oven for about 15 minutes until heated through. Microwaving works in a pinch but may make the squash slightly softer than the original version.

Easy Variations

This recipe welcomes creative adaptations based on what you have available. Try ground turkey or chicken instead of beef for a lighter option. Vegetarians can substitute cooked lentils or a plant-based ground meat alternative. Switch up the vegetables by adding diced bell peppers, mushrooms, or spinach to the filling. For different flavor profiles, try Italian herbs and parmesan cheese or Mexican spices with pepper jack cheese.

Seasonal Serving Suggestions

Serve these stuffed squash halves as a stunning centerpiece for a fall or winter dinner party. They pair beautifully with a simple green salad dressed with vinaigrette. For a complete holiday meal, include cranberry sauce as a bright, tangy complement to the rich filling. During summer months when fresh herbs are abundant, garnish with chopped parsley, basil or chives just before serving for a pop of fresh flavor and color.

Cultural Context

This recipe draws inspiration from traditional stuffed vegetables found throughout Mediterranean and Middle Eastern cuisines. Many cultures have versions of stuffed vegetables using seasonal produce as vessels for meat and grain mixtures. This particular version combines North American acorn squash with a Western European approach to seasoning, creating a fusion dish that honors multiple culinary traditions while remaining accessible for everyday cooking.

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Frequently Asked Questions

→ How do I prepare the acorn squash?

Slice the squash in half, remove the seeds, season with salt and pepper, and bake until tender.

→ What type of meat works best for the stuffing?

Lean ground beef is ideal, but you can also use turkey, chicken, or a plant-based alternative.

→ Can I make this dish vegetarian?

Yes, swap the ground beef for a plant-based substitute or use lentils for a vegetarian option.

→ What cheese should I use for topping?

A combination of grated cheddar and mozzarella works best for a gooey and golden topping.

→ Can I prepare the stuffing ahead of time?

Yes, prepare and refrigerate the stuffing up to 2 days in advance. Fill the squash right before baking.