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

Ground Beef Stuffed Acorn Squash Recipe

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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
TOTAL TIME: Prep: 55 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 55 min. Bake: 15 min.
MAKES: 4 servings


  • 2 large acorn squash, halved and seeded
  • 1 cup water
  • 3/4 pound ground beef
  • 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

Nutritional Facts

1 stuffed squash half equals 496 calories, 20 g fat (7 g saturated fat), 115 mg cholesterol, 886 mg sodium, 62 g carbohydrate, 8 g fiber, 23 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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 1999, p174

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Reviewed Nov. 2, 2013

"This is an amazingly tasty dish and healthy too! I used wild rice and sliced toasted almonds,,,yum yum . Thank you Ruth"

Reviewed Feb. 4, 2013

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

Reviewed Nov. 28, 2012

"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 Nov. 21, 2011

"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 Jan. 9, 2011

"This was absolutely delicious and easy to make"

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