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

Beef-Stuffed Acorn Squash Recipe

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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

Ingredients

  • 2 small acorn squash, halved and seeded
  • 1/2 cup water
  • 1/2 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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 serving (1 each) equals 276 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 408 mg sodium, 36 g carbohydrate, 4 g fiber, 16 g protein.

Directions

  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

Nutritional Facts

1 serving (1 each) equals 276 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 408 mg sodium, 36 g carbohydrate, 4 g fiber, 16 g protein.

Reviews for Beef-Stuffed Acorn Squash

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Nov. 17, 2012

Tastey, but not my favorite.

MY REVIEW
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!

MY REVIEW
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

MY REVIEW
Reviewed Nov. 18, 2010

We all thought the filling in this was excellent, but hubby and kids didn't think it went well with the sweetness of the acorn squash. Personally, I liked it.

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