Freezer Meal Recipes / Dinner / Stuffed Acorn Squash

Stuffed Acorn Squash

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 Meet The Cook Print
Stuffed Acorn Squash

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 Serving: 222 Calories
  • 4g Fat
  • 29.7g Carbs
  • 43.2g 19.5g Protein
  • THM Meal Type- E

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.

Freeze For Later Serving Day Directions

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

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

6 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. 🙂

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