Beef-Stuffed Acorn Squash Recipe
Beef-Stuffed Acorn Squash Recipe photo by Taste of Home

Beef-Stuffed Acorn Squash Recipe

Read Reviews
4.5 8 10
Publisher Photo
My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!—Jean Gaines, Bullhead City, Arizona
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES: 4 servings


  • 2 small acorn squash, halved and seeded
  • 1/2 cup water
  • 1/2 pound ground beef
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 3/4 cup milk
  • 1/2 cup cooked rice
  • 1/4 cup shredded cheddar cheese

Nutritional Facts

1 each: 276 calories, 9g fat (5g saturated fat), 42mg cholesterol, 408mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 16g protein


  1. Invert squash in an 11-in. x 7-in. baking dish. Add water and cover with foil. Bake at 375° for 50-60 minutes or until tender.
  2. Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice.
  3. Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Beef-Stuffed Acorn Squash in Country Ground Beef 1993, p41

Reviews for Beef-Stuffed Acorn Squash

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 20, 2014

"I have been making this recipe for the last few years and it is a favorite of my husband and I in the Fall. I have tried others and keep going back to this one. I am making this tonight for a nice Fall dinner!"

Reviewed Jan. 8, 2013

"This is our absolute favorite filling for acorn squash! I return to it over and over. I follow the recipe exactly."

Reviewed Nov. 17, 2012

"Tastey, but not my favorite."

Reviewed Jun. 12, 2012

"My family LOVED this recipe! I had to change a few things though. My daughter is lactose intolerant so I used almond vanilla milk and I think that helped make the beef sweeter to match the sweetness of the squash. I also didn't have rice so I used bread crumbs instead. Great recipe!"

Reviewed Mar. 6, 2011

"To be honest, my family did not care for this recipe. I did not have rubbed sage so substituted poultry seasoning. Maybe that was an issue. I personally did not care for how the filling and squash fit. Karen"

Loading Image