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
- ¼ cups Beef Bone Broth/Stock
Containers
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?
- Cut squash into halves and scrape the strings and seeds from inside, discarding the stringy pulp.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cut squash into halves and scrape the strings and seeds from inside, discarding the stringy pulp.
- Place squash cut side down in a glass baking dish and bake at 350 degrees for 20 minutes.
- Meanwhile, in a large pan, saute onions and carrots until slightly tender.
- Add beef, cinnamon, nutmeg, salt and pepper and continue to cook over medium heat until beef is browned.
- Remove squash from oven, turn over and divide beef mixture evenly among the squash halves.
- Return to oven and bake for 30 more minutes or until squash is tender.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 stuffed squash halve Amount Per Serving
- Calories
- 238
- Total Fat
- 10g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 37mg
- Sodium
- 337mg
- Total Carbohydrates
- 27g
- Fiber
- 4g
- Sugar
- 2g
- Protein
- 14g
- WW Freestyle
- 4
11 Comments
Join the discussionThis is perfect since acorn squash is 69 cents at Aldi’s this week.
Paula – I have been stocking up as I have noticed price decline of at least $.50 per pound over the last few weeks! Enjoy!
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.
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.
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!
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. 🙂
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!
Thanks for your feedback! We’re so glad you liked this recipe!
Turned out great! Loved it! Will make it again!
Awesome, we’re so glad to hear it!
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.