Roasted Acorn Squash Stuffed with Seasoned Ground Beef
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Yield
- 4 servings
- Level
- medium
Halved acorn squash roasted until tender, then filled with a savory ground beef and spinach mixture seasoned with rosemary and thyme. This one-pan dinner combines roasted vegetables with seasoned meat for a satisfying, low-carb meal. Perfect for weeknight dinners or meal prep, the squash halves serve as edible vessels that soften in the oven while the beef filling cooks separately on the stovetop before being combined for final baking.
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Method
13 steps- 1
Heat oven to 350 degrees Fahrenheit.
- 2
Cut acorn squash in half and scoop out seeds.
- 3
Place squash cut-side up on a baking sheet.
- 4
Roast squash for 45 minutes until flesh is very soft.
- 5
Heat oil in a skillet over medium heat.
- 6
Add onions and cook until slightly soft, about 5 minutes.
- 7
Add garlic and cook for about 1 minute.
- 8
Add ground beef and cook until no longer pink.
- 9
Add spinach and cook until wilted.
- 10
Season beef mixture with salt, pepper, rosemary, and thyme.
- 11
Remove squash from oven and divide beef mixture evenly among the 4 halves.
- 12
Return to oven for 10 minutes.
- 13
Let cool for 5 minutes before serving.
Tips
Scoop squash seeds carefully; reserve them for roasting separately with oil and salt as a crunchy snack.
Cook beef filling while squash roasts to save time and use only one oven and one stovetop.
Ensure squash is fully tender before filling so it holds the meat mixture without collapsing.
Good to Know
Cover and refrigerate cooked squash for up to 4 days. Reheat covered in a 350 F oven for 10-15 minutes.
Prepare filling up to 1 day ahead; store in an airtight container. Fill squash just before final bake.
Serve warm as the main dish with a simple salad or roasted vegetables on the side.
Common Mistakes
Do not skip scooping seeds thoroughly to avoid watery squash halves.
Do not overcook beef filling before adding to squash or it will dry out during final bake.
Do not skip the cooling period to avoid burns.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use a different type of squash?
Yes. Butternut, delicata, or kabocha squash work well. Adjust roasting time based on size; larger squash may need 50-60 minutes.
What if I don't have fresh onion and garlic?
Use 1/4 teaspoon garlic powder and 1/2 teaspoon onion powder mixed into the beef. Reduce flavor intensity slightly.
Can I freeze the stuffed squash?
Yes. Cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 350 F for 20-25 minutes.