Stuffed Acorn Squash

Lisa
The Cook
4 Servings
10 Ingredients
11 Comments
The flavors of fall collide in this hearty comfort food. Tender cooked squash topped with cinnamon laced beef create a combination that will truly set the table for fall.
4 Servings
10 Ingredients
11 Comments

Ingredients

  • 2 individual Squash, Acorn
  • 1 tablespoon Coconut Oil
  • ¾ cups dice Onion
  • ⅔ cups grate Carrot
  • ½ pounds Ground Beef
  • ½ teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
Serving Day Ingredients
  • ¼ cups Beef Bone Broth/Stock

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut squash into halves and scrape the strings and seeds from inside, discarding the stringy pulp.
  2. Place squash cut side down in a glass baking dish and bake at 350 degrees for 20 minutes.
  3. Meanwhile, in a large pan, heat coconut oil and saute onions and carrots until slightly tender.
  4. Add beef, cinnamon, nutmeg, salt and pepper and continue to cook over medium heat until beef is browned.
  5. Remove squash from oven, turn over and divide between 8x8 foil baking pans. (4 squash halves per pan)
  6. Divide beef mixture evenly among the squash halves, pressing down slightly.
  7. Cover pans in foil, label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Pour beef broth on top of squash.
  3. Bake at 350 for 30 minutes or until squash is tender.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut squash into halves and scrape the strings and seeds from inside, discarding the stringy pulp.
  2. Place squash cut side down in a glass baking dish and bake at 350 degrees for 20 minutes.
  3. Meanwhile, in a large pan, saute onions and carrots until slightly tender.
  4. Add beef, cinnamon, nutmeg, salt and pepper and continue to cook over medium heat until beef is browned.
  5. Remove squash from oven, turn over and divide beef mixture evenly among the squash halves.
  6. Return to oven and bake for 30 more minutes or until squash is tender.

Nutrition Facts

Servings Per Recipe
4 Servings
Calories
1222
Total Fat
4g
Total Carbohydrates
29.7g
Protein
43.2g 19.5g
THM Meal Type
E

11 Comments

Join the discussion
    1. Paula – I have been stocking up as I have noticed price decline of at least $.50 per pound over the last few weeks! Enjoy!

  1. This was terrible. It smelled good and taste ok when I first made the filling. I defrosted and baked last night and it was awful. The squash dried out and the cinnamon was way too intense. It went straight into the trash and we had leftovers for dinner. So disappointed.

    1. Marla – I am sorry this didn’t work for you. Acorn squash is one of our favorites, and we have been enjoying this dish this fall. We appreciate your feedback.

  2. I made this tonight and the ground beef mixture turned out amazing! The flavor was great and it was a truly delicious mixture. However, the acorn squash was not cooked at all when I took it out of the oven… I ended up eating the ground beef mixture alone and then putting the squash back in the oven. That was a bit of a bummer… Not sure how I would do it differently next time. Maybe cook the acorn squash longer before hand? With a little experimentation it could be great!

    1. Olivia, I’m sorry to hear this didn’t work out. Thank you so much for letting us know so we can review and make any needed changes. 🙂

  3. Yum!! Really good and tasty. For youngertaste buds, I would cut back on the spices, but leave it all in for the adults!!! Terrific! And to have a scoop of acorn squash with the meat, even better!! Thanks for a great recipe!

  4. I found a half of an acorn squash at a produce shop. I neglected to save the recipe, but put one together on my memory: 1 lb. Sweet Italian sausage, 1 link of chicken chorizo, 1/4 cup commercial bread crumbs, 1/4 t. Paprika, 1/4 t. Red pepper flakes, 1 t. Whole fennel seeds. Mix together (I used my hands). Stuff tightly in acorn squash halves. Bake at 400 degrees (covered in a casserole dish) for 60-90 minutes or until temperature of stuffing reaches 165 degrees F. Serve hot.

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