Baked Stuffed Acorn

This hollowed-out acorn squash dish turns a simple veggie into a full, hearty meal. The sweet roasted squash goes amazingly with the rich, flavorful beef stuffing, while the melted cheese on top creates a tasty golden crust that'll make everyone want more.

I started making these stuffed squashes when I needed something to do with all my fall veggies that would also hit the spot as comfort food. What started as just trying something new has turned into a family favorite we can't get enough of when the weather gets cold.

Ingredients

• Acorn squash: Gives that natural sweetness and works as an edible container. Go for ones that seem heavy with smooth skin and firm all over.
• Olive oil spray: Helps brown the squash evenly without too much fat. Good quality oil adds a bit of flavor too.
• Ground beef: Gives you that filling protein hit. The 5% fat kind has enough taste without being too greasy.
• Onion garlic and carrot: Make up the flavor foundation. Pick firm veggies for the best bite.
• Paprika and cumin: Add that cozy depth to your filling. Fresh spices pack the most punch.
• Tomato paste: Brings that rich savory taste. Try to find the thick double stuff for extra flavor.
• Stock: Keeps everything juicy while adding taste. Make your own for best results.
• Frozen peas: Add pops of color and sweet crunch. Just toss them in frozen.
• Cheese: Makes that can't-resist golden top. Grate it yourself for smoother melting.

Step-by-Step Instructions

Prepare the squash:

Slice the acorn squash in half from top to bottom with a good sharp knife. Don't push too hard - just work the blade through slowly. Grab a spoon and dig out all the seeds and stringy bits to make a nice hollow. Cut a tiny bit off the round side so your squash halves won't roll around.

Season and roast:

Give the cut sides a good coating of olive oil spray so they won't dry out and will brown nicely. Sprinkle with salt and black pepper, then put them cut-side up on a baking sheet lined with parchment. Pop them in a hot oven at 200°C or 400°F for about 40-45 minutes until you can easily stick a fork in them.

Prepare the filling:

While that's happening, get a big pan hot over medium heat. Toss in your ground beef and break it up as it cooks. Right away add your chopped onion, carrot, and garlic with the meat. Let it all cook together for 7-10 minutes till the beef is browned and the veggies have softened up.

Add flavor layers:

Dust the paprika and cumin over everything and keep stirring for half a minute to wake up those spices. Add that tomato paste and mix it all in, cooking another minute till it gets a bit darker. This really brings out all the good flavors in your filling.

Finish the filling:

Now pour in your stock and add those frozen peas, stirring everything together. Let it bubble gently for 8-10 minutes until the liquid cooks down but still leaves the meat a bit saucy. Give it a taste and add more salt and pepper if needed.

Stuff and bake:

Once your squash is soft, take it out and load each half up with plenty of the meat mix, making little mounds. Mix your grated cheddar and mozzarella together and scatter it over your stuffed squash. Back in the oven they go for 15-20 minutes until that cheese gets all melty with some golden spots.

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The acorn squash really shines in this dish. I found out how useful it is one fall when my garden went crazy with squash. When you roast it, the sweetness comes out so nicely and goes perfectly with the savory filling - even my kids gobble it up despite usually turning their noses up at veggies.

Make Ahead Options

This meal works great when you need to plan ahead. You can roast your squash up to two days early, make the filling separately, and keep both in the fridge. When you're ready to eat, just warm the squash in a 350°F oven for 10 minutes, heat up the filling in a pan, then put it all together and bake until the cheese bubbles. This makes busy weeknight dinners so much easier and everything still tastes amazing.

Ingredient Substitutions

Though we call for acorn squash here, other winter squashes work great too. Butternut is a good choice but might cook faster so keep an eye on it. If you don't eat meat, swap the beef for cooked lentils or one of those plant meat products and use veggie stock instead. For folks who skip dairy, you can use non-dairy cheese or try some nutritional yeast for that savory flavor without the actual cheese.

Serving Suggestions

These stuffed squash halves make a meal all by themselves, but they're also great with a simple green salad with tangy dressing to cut through the richness. If you've got bigger appetites to feed, add some crusty bread on the side to mop up any extra filling. For fall get-togethers, I like to arrange them on a big plate with fresh herbs and some pomegranate seeds scattered around - it looks really fancy but isn't hard at all.

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A nourishing and simple dish that's perfect for chilly evenings and family meals. Make extra so you can enjoy the leftovers all week!

Frequently Asked Questions

→ What’s the best way to prep acorn squash?

Cut it in half, scoop out the seeds, and trim the bottom if needed so it doesn’t wobble. Brush with oil, season with salt and pepper, and bake to soften.

→ Can ground beef be swapped out?

Absolutely! You can use ground turkey, chicken, or plant-based meat instead for a twist on the filling.

→ How’s the filling packed with flavor?

It’s seasoned with bold spices like cumin and paprika, along with tomato paste for depth. Simmering these with stock and fresh veggies brings out a hearty taste.

→ When is the squash ready to eat?

It’s done when you can easily slide a fork through the flesh. Baking usually takes around 40 to 45 minutes.

→ Is there a vegetarian way to make this?

Sure! Swap the meat with lentils, mushrooms, or tofu, and use vegetable stock for a meat-free option.