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Beef Stuffed Acorn Squash

Beef Stuffed Acorn Squash: A Hearty Fall Delight!

Enjoy a seasonal favorite with Beef Stuffed Acorn Squash, a nutritious and customizable dish that beautifully combines flavors.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 pieces Acorn Squash Alternatively, butternut or spaghetti squash can be used.
For the Filling
  • 1 tablespoon La Tourangelle Walnut Oil Replace with olive oil if desired.
  • 1 medium Onion
  • 2 cloves Minced Garlic
  • 1 pound Ground Beef Can replace with ground turkey or chicken.
  • 8 ounces Baby Bella Mushrooms Use preferred mushroom variety.
  • 6 pieces Dried Figs Dried cranberries or raisins can be substituted.
  • 1 cup Chicken Stock
  • 1 tablespoon Fresh Rosemary Chopped.
  • 1 tablespoon Fresh Sage Chopped.
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1/2 cup Pecans Omit for nut-free option.
  • 1 cup Shredded Cheddar Cheese Use dairy-free cheese for a dairy-free option.

Equipment

  • Oven
  • baking sheet
  • Skillet
  • Parchment Paper
  • Spoon
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Lightly grease with walnut oil.
  2. Carefully halve the acorn squash lengthwise and scoop out the seeds. Place cut-side down on the baking sheet and bake for about 20 minutes until tender.
  3. In a large skillet, heat walnut oil and sauté chopped onions and minced garlic for about 3 minutes until translucent.
  4. Add ground beef to the skillet and cook for about 10 minutes, breaking it apart until fully browned.
  5. Stir in baby bella mushrooms and dried figs, then add chicken stock, salt, pepper, rosemary, and sage. Sauté for another 5 minutes.
  6. Once the squash is roasted, scoop out some flesh to create a 'boat' and mix with the beef filling.
  7. Fill each acorn squash half with the beef mixture and top with shredded cheddar cheese. Bake for an additional 5-10 minutes until cheese is bubbly.
  8. Broil for 2-3 minutes for a crispy top. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 1200IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For meal prep, consider preparing the filling in advance. You can also prepare the acorn squash beforehand and assemble later.

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