{"id":119831,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/beef-stuffed-acorn-squash\/"},"modified":"2024-10-09T11:11:03","modified_gmt":"2024-10-09T16:11:03","slug":"beef-stuffed-acorn-squash","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/beef-stuffed-acorn-squash\/","title":{"rendered":"Stuffed Acorn Squash"},"content":{"rendered":"
A warm, satisfying and homey meal, stuffed acorn squash is the cozy sweater of comfort food. The tender, sweet squash hosts a savory mix of beef, rice and veggies, all topped with a gooey cheddar blanket. Stuffed acorn squash recipes are hearty enough to stand alone but humble enough to share the plate with a salad or other roasted vegetables.<\/p>\n
After finding a quality acorn squash (thankfully, they’re quite abundant during the fall and winter months), this dish doesn’t require much effort\u2014but it does take some time. That’s because you need to roast the squash before filling it, then bake it again for the filling to set and the cheese to melt. This stuffed acorn squash recipe is customizable (you can add lots of extra veg) and great for meal prep (it freezes like a dream), making it one of our favorite winter squash recipes<\/a> of all time.<\/p>\n Preheat your oven to 375\u00b0F. Place the halved acorn squash cut sides down in an 11×7-inch baking dish. Add 1\/2 cup water to the dish and cover it with foil. Bake for 50 to 60 minutes or until the squash is tender.<\/p>\n Editor’s Tip:<\/em> Placing the squash cut side down in the pan allows steam to accumulate, preventing the squash from drying out. This method ensures the flesh becomes soft and tender.<\/p>\n Meanwhile, in a pan over medium heat, cook the ground beef, onion and celery until the meat is no longer pink. Drain off any excess fat.<\/p>\n Stir in the flour, salt and sage until well blended.<\/p>\n Gradually add the milk and bring the mixture to a boil. Cook and stir for two minutes, until the sauce is thick and bubbly. Stir in the cooked rice to complete the filling.<\/p>\n After the squash is tender, remove it from the oven and turn the oven down to 350\u00b0. Transfer the squash to a baking sheet and fill each cavity with the beef mixture. Bake for an additional 30 minutes.<\/p>\n Remove the squash from the oven and sprinkle shredded cheddar cheese on top. Bake for three to five minutes or until the cheese melts.<\/p>\n In the unlikely event of leftovers, refrigerate the acorn squash stuffed halves in an airtight container.<\/p>\n Stuffed acorn squash will last up to four days in the fridge.<\/p>\n These freeze up exceptionally well and are an exciting discovery when you have run out of dinner ideas and find them behind a frozen pizza. Allow the stuffed squash halves to cool completely, wrap them tightly, and store them in an airtight container or freezer-safe bag. They’ll last up to three months in the freezer.<\/p>\n If they just came out of the fridge, throw them in the oven at 350\u00b0 for 15 to 20 minutes. To reheat squash halves from frozen, allow them to thaw in the refrigerator overnight, then reheat them in the oven. Microwaving may cause your squash to get too soft.<\/p>\n You bet! Follow the recipe through Step 2, but store the roasted squash and filling separately in the refrigerator; they will last up to four days before assembling and cooking. When you are ready to serve, stuff your squash and bake it the second time, finally adding the cheese at the end.<\/p>\n To cut an acorn squash, use a sharp chef’s knife and carefully cut through the squash lengthwise from stem to tip. Scoop out the seeds with a spoon. Acorn squash can have tough skin, so stabilizing the squash on a cutting board and slicing carefully is key. If it’s too difficult to pierce, microwave the squash for 10 to 15 seconds to soften the outer flesh.<\/p>\n Butternut squash and spaghetti squash make amazing vessels for a savory filling. You can also use this filling in summer squash, like zucchini. Each is roasted a little bit differently, according to size, but you can make the stuffing mixture the same way. Note: Butternut squash and spaghetti squash take about 40 minutes to roast, while your zucchini might not need any preroasting.<\/p>\n If you are low-carbing, this recipe is for you! For side dish options, garlic bread<\/a> and a warm wilted lettuce salad<\/a> would complete the meal. You can always kick things off with a cocktail: A Manhattan<\/a> is always great with a rich, savory beef main dish.<\/p>\n\n","protected":false},"excerpt":{"rendered":" This stuffed acorn squash recipe has everything: a savory meat and rice filling, melted cheese on top and an edible vessel (the squash). It’s a perfectly cozy meal for colder months.<\/p>\n","protected":false},"author":7061,"featured_media":2061195,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307773,307308,304328,304292,304338,307320,303887,306848,304268,307307,324623,307579,307559,307769,303883,307614,307594],"categories-v2":[310736,310347,308984,308305,308992,310362,308478,309603,259483,310342,309177,310563,310541,310734,308476,310591,339211],"coauthors":[343320],"recommended_recipes":[{"post_title":"Turkey-Stuffed Acorn Squash","post_link":"\/recipes\/turkey-stuffed-acorn-squash\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps170128_THCA153054D12_03_8b-3.jpg"},{"post_title":"Apple-Stuffed Acorn Squash","post_link":"\/recipes\/apple-stuffed-acorn-squash\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26369_CFT10529D19C-6.jpg"},{"post_title":"Sausage-Stuffed Acorn 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Squash","post_link":"\/recipes\/stuffed-butternut-squash\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9249_TH10010C45A.jpg"},{"post_title":"Acorn Squash 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Squash","datePublished":"2018-01-01","dateModified":"2024-10-09","prepTime":"PT15M","cookTime":"PT01H20M","totalTime":"PT01H35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Stuffed-Acorn-Squash_EXPS_THVP24_5848_MR_09_23_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This stuffed acorn squash recipe has everything: a savory meat and rice filling, melted cheese on top and an edible vessel (the squash). It's a perfectly cozy meal for colder months.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Roast the squash","text":"Preheat your oven to 375\u00b0F. Place the halved acorn squash cut sides down in an 11x7-inch baking dish. Add 1\/2 cup water to the dish and cover it with foil. Bake for 50 to 60 minutes or until the squash is tender. Editor's Tip: Placing the squash cut side down in the pan allows steam to accumulate, preventing the squash from drying out. This method ensures the flesh becomes soft and tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Acorn-Squash_THVS24_5848_MR_09_23_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the filling","text":"Meanwhile, in a pan over medium heat, cook the ground beef, onion and celery until the meat is no longer pink. Drain off any excess fat. Stir in the flour, salt and sage until well blended. Gradually add the milk and bring the mixture to a boil. Cook and stir for two minutes, until the sauce is thick and bubbly. Stir in the cooked rice to complete the filling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Acorn-Squash_THVS24_5848_MR_09_23_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stuff the squash and serve","text":"After the squash is tender, remove it from the oven and turn the oven down to 350\u00b0. Transfer the squash to a baking sheet and fill each cavity with the beef mixture. Bake for an additional 30 minutes. Remove the squash from the oven and sprinkle shredded cheddar cheese on top. Bake for three to five minutes or until the cheese melts.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Acorn-Squash_THVS24_5848_MR_09_23_5.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Kate McKiernan"}],"nutrition":{"@type":"NutritionInformation","calories":" 276 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"42mg cholesterol","sodiumContent":"408mg sodium","carbohydrateContent":"36g carbohydrate (8g sugars","fiberContent":"4g fiber)","proteinContent":"16g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6363635,"reviewCount":11,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CoffeeQueen74"},"reviewBody":"My family thoroughly enjoyed this recipe! I've made it several times, have even substituted ground turkey for the ground beef. So good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"r.hoefert"},"reviewBody":"This is our absolute favorite filling for acorn squash! I return to it over and over. I follow the recipe exactly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Paige-Markie"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ainnieannie"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JustineLore"},"reviewBody":"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 jalape\u00f1os garlic and omitted the sage. Most of the recipes similar to this call for sausage instead so I figured that would work flavor wise.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Toni"},"reviewBody":"I've been using this recipe for a few years now, (my mom and I LOVE it) never bothering to write it down as I have it saved on Pinterest. Imagine my surprise when I went to make this today, and a couple of things are missing from the ingredients list (rice, milk). Luckily, I have a good recollection of approximately how much of each, but seriously? 5? for the original recipe, 1? for the jacked version that's on here now...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cherylynnb"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maratha"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angelasandoval"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"castlek"},"reviewBody":"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","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrs.mark"},"reviewBody":"Tastey, but not my favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"5848","romance_copy_dek":"This stuffed acorn squash recipe has everything: a savory meat and rice filling, melted cheese on top and an edible vessel (the squash). 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","NoOfRatings":11,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Beef-Stuffed-Acorn-Squash_EXPS_THVP24_5848_MR_09_23_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Beef-Stuffed-Acorn-Squash_EXPS_THVP24_5848_MR_09_23_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Beef-Stuffed Acorn Squash"}},"analytics":[],"yoast_head":"\nIngredients for Stuffed Acorn Squash<\/h2>\n
\n
Directions<\/h2>\n
Step 1: Roast the squash<\/h3>\n
TASTE OF HOME<\/span><\/span><\/p>\n
Step 2: Make the filling<\/h3>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
Step 3: Stuff the squash and serve<\/h3>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
Stuffed Acorn Squash Variations<\/h2>\n
\n
How to Store Stuffed Acorn Squash<\/h2>\n
How long does stuffed acorn squash last?<\/h3>\n
Can you freeze stuffed acorn squash?<\/h3>\n
How do you reheat stuffed acorn squash?<\/h3>\n
Can you make stuffed acorn squash ahead of time?<\/h3>\n
Stuffed Acorn Squash Tips<\/h2>\n
TASTE OF HOME<\/span><\/span><\/p>\n
How do you cut an acorn squash?<\/h3>\n
Can you stuff other types of squash?<\/h3>\n
What else can you serve with stuffed acorn squash?<\/h3>\n