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Beef-Stuffed Acorn Squash

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

Ingredients

  • 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

Directions

  • Invert squash in an 11x7-in. baking dish. Add water and cover with foil. Bake at 375° for 50-60 minutes or until tender.
  • 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.
  • 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.
Nutrition Facts
1 each: 276 calories, 9g fat (5g saturated fat), 42mg cholesterol, 408mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 16g protein.
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Reviews

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Average Rating:
  • Justine
    Nov 1, 2018

    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.

  • Paige-Markie
    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!

  • r.hoefert
    Jan 8, 2013

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

  • mrs.mark
    Nov 17, 2012

    Tastey, but not my favorite.

  • ainnieannie
    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!

  • castlek
    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

  • angelasandoval
    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.

  • maratha
    Jun 1, 2010

    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.

  • cherylynnb
    Oct 10, 2009

    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.