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Stuffed Acorn Squash Recipe

Stuffed Acorn Squash Recipe photo by Taste of Home

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This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. This is a "must" for our family when our garden squash is in bloom. --Ruth Stone, Lindsay, Nebraska

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Stuffed Acorn Squash Recipe

Prep: 55 min. Bake: 15 min.

Yield: 4 Servings

55 15 70

Ingredients

2 large acorn squash, halved and seeded
1 cup water
3/4 pound ground beef
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With Johnsonville Italian Sausage.
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1 celery rib, chopped
1 small onion, chopped
1 medium tart apple, chopped
1 cup cooked rice
1/4 cup sunflower kernels
1 teaspoon curry powder
1 egg, beaten
5 teaspoons brown sugar, divided
1-1/4 teaspoons salt, divided
4 teaspoons butter

Directions

Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender.
Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt.
Place squash cut side up on a baking sheet. Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture.
Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 4 servings.

Acorn squash are easier to cut in half if you first soften them in the microwave for a few minutes. Always pierce squash with a fork before microwaving to allow steam to escape.

Originally published as Stuffed Acorn Squash in Taste of Home Ground Beef Cookbook , p174

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Reviews for Stuffed Acorn Squash

Stuffed Acorn Squash

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(1-9) of 9 reviews

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Reviewed on Feb. 04, 2013 by Mlejnek

This is an awesome meal! I like to eat mostly vegetarian meals, so will try substituting mushrooms for the meat.

Reviewed on Nov. 28, 2012 by kmarqui

I was surprised at the delicious flavor and my 2 and 4 year old ate all their dinner for once! Easy to make dish. Made no changes.

Reviewed on Nov. 21, 2011 by mollyque

The stuffing was delicious! I forgot roast the squash before stuffing (it was one of THOSE dinner prep nights) so we ended up microwaving the squash and then dumping the stuffing on top. It worked. I can't wait until next time when I make it the *right* way!

Reviewed on Jan. 09, 2011 by gregorym42

This was absolutely delicious and easy to make

Reviewed on Oct. 29, 2010 by delalee

New family favorite. Absolutely delicious.

Reviewed on Mar. 12, 2010 by KarenLiz

This recipe is so delicious with its unique flavors. It has made itself into my "permenant rotation" of recipes.

Reviewed on Jan. 07, 2010 by maggieaw

We really enjoy stuffed squash, this recipe was close to another we enjoy- I love the combination of the baked apple and spices and warming delicious squash. Ahhh great fall winter dish! My husband thinks I am such an accomplished cook when I serve things like this.

Reviewed on Oct. 11, 2009 by crimmps49

Wonderful recipe. I had brown rice leftover with corn, so I used that instead, and I also added Parmesan before serving. I would make it again, but I would vary the recipe and add garlic, possibly tomatoes, and a little "hot" like pepper flakes. It is a recipe that you could do so many ways--love it and think of all the veggies you are getting. My husband really liked it too!!!

Reviewed on Oct. 09, 2009 by tkarinas

I think it's awesome and would definitely make it again.