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Curried Beef-Stuffed Squash

Total Time

Prep: 35 min. Bake: 20 min.


6 servings

Updated: Sep. 09, 2022
My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. — Edna Lee, Greeley, Colorado


  • 3 medium acorn squash (about 1 pound each), halved and seeded
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon beef bouillon granules
  • 1/2 cup hot water
  • 1/2 cup cooked rice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon orange juice concentrate
  • 1 teaspoon brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt


  1. Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender.
  2. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
  3. Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture.
  4. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.

Nutrition Facts

1/2 each: 209 calories, 10g fat (4g saturated fat), 50mg cholesterol, 270mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 16g protein.

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