**Beef Stuffed Acorn Squash: A Hearty and Flavorful Fall Dish**
As the weather turns cooler and the leaves begin to fall, it's time to start thinking about warm and comforting meals. This beef stuffed acorn squash recipe is the perfect dish for a cozy autumn dinner. Acorn squash is a delicious and versatile vegetable that can be stuffed with a variety of fillings. In this recipe, the squash is filled with a savory mixture of ground beef, rice, vegetables, and spices. The squash is then baked until tender and the filling is cooked through. The result is a hearty and flavorful dish that is sure to please everyone at the table. This recipe also includes instructions for making a vegetarian version of the dish, as well as a slow cooker version for those who are short on time. So whether you're looking for a quick and easy weeknight meal or a special dish for a holiday gathering, this beef stuffed acorn squash recipe is sure to be a hit.
BEEF-STUFFED ACORN SQUASH
My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!-Jean Gaines, Bullhead City, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 276 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 408mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
GROUND BEEF STUFFED ACORN SQUASH
This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. This is a "must" for our family when our garden squash is in bloom. --Ruth Stone, Lindsay, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender. , Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt. , Place squash cut side up on a baking sheet. Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture. , Bake, uncovered, at 375° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 496 calories, Fat 20g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 886mg sodium, Carbohydrate 62g carbohydrate (18g sugars, Fiber 8g fiber), Protein 23g protein.
STUFFED ACORN SQUASH WITH BEEF AND ONION
Found this recipe in a very old cookbook. Somewhat tweaked this recipe, and have tried it. Worth trying.
Provided by weekend cooker
Categories Onions
Time 1h15m
Yield 6 acorn squash halves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Invert squash in a greased 15x10x1 baking pan.
- Fill pan with hot water to a depth of 1/4 inch.
- Bake uncovered at 400 degrees for 30 minutes, or until tender.
- Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
- Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
- In a large bowl, combine the pulp, egg, salt, and pepper.
- Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
- In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
- Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
- Bake at uncovered at 400 degrees for 20 minutes, or until heated through.
BEEF: STUFFED ACORN SQUASH WITH GROUND BEEF RECIPE - (3.7/5)
Provided by Dski
Number Of Ingredients 8
Steps:
- Cut your squash in half and take out the seeds. Then place on a roasting pan and bake at 375 degrees for 30 minutes. While the squash is baking - saute the onions and ground beef on medium heat with the other dry ingredients until browned. Once the squash is ready, stuff the squash with the beef filling and bake for another 15 minutes. Serve and enjoy!
Tips for a Perfect Beef Stuffed Acorn Squash:
- Choose medium-sized acorn squash that are about the same size for even cooking. - Use high-quality ground beef for the filling, and season it generously with salt, pepper, and garlic powder. - Cook the beef filling until it is browned and cooked through, but not dry. - Use a spoon to carefully scoop out the seeds and pulp from the acorn squash, leaving a 1/2-inch border around the edges. - Fill the squash cavities with the cooked beef filling and top with a generous amount of shredded cheese. - Bake the stuffed squash in a preheated oven at 375°F for 30-35 minutes, or until the squash is tender and the cheese is melted and bubbly. - Garnish with fresh parsley or chives before serving.Conclusion:
Beef stuffed acorn squash is a delicious and hearty dish that is perfect for a fall meal. It is relatively easy to make and can be tailored to your own taste preferences. With its combination of savory beef filling, tender squash, and melted cheese, this dish is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying meal, give this beef stuffed acorn squash recipe a try. You won't be disappointed!
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