Stuffed Baked Acorn Squash

This savory stuffed acorn squash transforms a humble winter vegetable into a complete meal that satisfies both comfort food cravings and nutritional needs. The tender roasted squash creates a natural bowl for a flavorful ground beef filling, all crowned with bubbly melted cheese for the perfect finish.

I first created this recipe during a fall harvest season when my farmers market was overflowing with squash varieties. The combination of sweet acorn squash with savory filling has since become our go-to meal for impressing dinner guests without spending hours in the kitchen.

Ingredients

• Acorn squash: Chosen for its natural bowl shape and sweet nutty flavor
• Olive oil spray: Helps develop caramelization on the squash without excess oil
• Ground beef: For hearty protein; invest in grass-fed for better flavor if possible
• Onion, carrot, and garlic: Build the aromatic foundation; ensure they're diced small for even cooking
• Paprika and cumin: Provide warmth and depth; toast briefly to maximize flavor
• Tomato paste: Adds concentrated umami richness and helps thicken the filling
• Stock: Creates moisture and melds the flavors together; homemade elevates this dish significantly
• Frozen peas: Bring color and sweetness; always keep some in your freezer
• Cheddar and mozzarella cheese: Create the perfect textural contrast between sharp flavor and stretchy melt

Step-by-Step Instructions

Prepare the squash:

Cut the acorn squash in half lengthwise using a sharp sturdy knife. The skin is tough so take your time. Scoop out the seeds and stringy bits with a spoon. For better stability, trim a small slice from the bottom of each half creating a flat surface. This prevents your stuffed squash from wobbling on the plate.

Season and roast:

Spray the flesh side generously with olive oil and season well with salt and freshly ground black pepper. Place cut side up on a parchment-lined baking sheet. Roast in your preheated 400°F oven for 40-45 minutes until the flesh yields easily when pierced with a fork. The edges should show light caramelization.

Prepare the filling:

While the squash roasts, make your filling. In a large skillet over medium heat, cook the ground beef, onion, carrot, and garlic together, stirring frequently to break up the meat. Cook until beef is no longer pink and vegetables have softened, about 8 minutes. Drain excess fat if necessary.

Develop flavors:

Add paprika, cumin, and tomato paste to the meat mixture, stirring to coat everything evenly. Let the spices and paste cook for about 30 seconds to bloom their flavors. This step transforms the filling from basic to complex.

Create sauce:

Pour in the stock and add frozen peas. Allow mixture to simmer gently until liquid reduces and just coats the meat, about 5-7 minutes. Season with salt and pepper, tasting as you go. The filling should be moist but not soupy.

Stuff and bake:

When squash is tender, remove from oven and fill each cavity with your meat mixture. Mound it slightly as it will settle. Top generously with both cheeses and return to the oven for 15-20 minutes until cheese is completely melted with golden spots appearing.

Serve:

Allow the stuffed squash to rest for 5 minutes before serving. This helps set the filling and prevents burning your mouth on too-hot cheese.

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The paprika is actually my secret weapon in this recipe. I discovered its transformative power while experimenting with different spice combinations one winter. My grandmother always said a dish needs something sweet, earthy, and a touch of heat, and paprika delivers all three in one ingredient.

Make It Your Own

Turning this recipe vegetarian is remarkably simple and equally delicious. Replace the ground beef with a mixture of cooked quinoa and black beans for protein. The texture contrast between the creamy squash and hearty filling remains satisfying while creating a completely plant-based alternative. Keep the spice profile identical as the cumin and paprika work wonderfully with beans.

Seasonal Variations

Summer brings opportunities to lighten this dish while maintaining its charm. Try substituting zucchini for some of the ground beef and incorporating fresh herbs like basil or oregano. In autumn, incorporate diced apple and sage for a seasonal twist that complements the squash beautifully. Winter versions benefit from heartier additions like chopped mushrooms for extra umami depth.

Perfect Pairings

This stuffed squash stands beautifully on its own but shines alongside simple accompaniments. A crisp green salad dressed with lemon vinaigrette provides brightness that balances the savory filling. For heartier appetites, crusty whole grain bread allows for scooping up any escaped filling. Wine enthusiasts will appreciate how a medium-bodied red like Merlot complements the earthy squash and savory filling.

Quick Meal Prep

The beauty of this recipe lies in its flexibility for busy schedules. Roast the squash and prepare the filling up to two days ahead, storing them separately in the refrigerator. When ready to serve, simply reheat the squash briefly in the oven, fill with the warmed filling, and continue with the cheese-melting step. This approach cuts active dinner preparation time to under 30 minutes.

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Frequently Asked Questions

→ Can I use a different type of squash?

Yes, you can substitute with butternut squash or another similar variety, but cooking times may vary slightly.

→ Can I make the stuffing vegetarian?

Absolutely! Replace the ground beef with lentils or plant-based protein options, and use vegetable broth instead of beef or chicken stock.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ What other cheeses can I use for topping?

You can try gouda, parmesan, or a dairy-free cheese alternative if preferred. Choose one that melts well.

→ Can I prepare this dish ahead of time?

Yes, you can roast the squash and cook the stuffing in advance. Assemble and bake just before serving for the best texture and flavor.