Beef-Stuffed Acorn Squash
Total TimePrep: 15 min. Bake: 1 hour 20 min.
Instead of halving the acorn squash I got two that were more pumpkin shaped and could mostly stand up on their own. Cut off the stem end and stood them up in crocks. Hollowed them out as if I were carving a pumpkin and filled. Each filled one was 2 servings, so 550 calories-a respectable dinner. As for the filling, I added fresh jalapeños garlic and omitted the sage. Most of the recipes similar to this call for sausage instead so I figured that would work flavor wise.
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!
This is our absolute favorite filling for acorn squash! I return to it over and over. I follow the recipe exactly.
Tastey, but not my favorite.
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!
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
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.
husband suggested microwaving the acorns, scooping out the pulp and mixing it with ground beef and seasonings and baking it in a casserole dish. Both ways were very tasty.
I have made this recipe several times, and each time, it has turned out great. I made this for my family like it is written and received many compliments on it.