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Stuffed Baked Acorn Squash

When you think of stuffed vegetables, your mind probably goes to peppers. For fall, switch your peppers out for squash and you have an equally delicious dish!

Stuffed Baked Acorn Squash (2 Servings)


  • 1 acorn squash

  • olive oil

  • salt and pepper, to taste

  • 1/2 lb ground beef

  • 1 small onion, diced

  • 1 clove garlic, minced

  • 1 carrot, diced

  • 1 tsp paprika

  • 1 tsp cumin

  • 2 Tbs tomato paste

  • 3/4 cup beef or chicken broth

  • 1/3 cup frozen peas

  • salt and pepper, to taste

  • 1/4 cup grated cheddar

  • 1/2 cup grated mozzarella


  1. Preheat oven to 400 degrees F. Slice acorn squash in half, remove and discard seeds. Brush both halve with olive oil, then season with salt and pepper. Place on a baking sheet lined with parchment paper and bake for 40-45 minutes until squash is soft and is fork tender.

  2. While the squash is baking, heat a pan over medium heat. Add the ground beef, onion, garlic, and carrot to the pan and cook until beef is browned. Add paprika, cumin, and tomato paste, then stir to coat. Add in broth and peas and bring to a simmer. Reduce heat and simmer until broth reduces and thickens, about 10-15 minutes. Season with salt and pepper to taste.

  3. Once the squash has finished baking, remove baking sheet from oven, then fill each squash half with meat mixture. Top with mozzarella and cheddar cheeses. Place baking sheet back in the oven for 15-20 minutes, or until cheese is melted and lightly golden. Remove and let cool for several minutes before serving. Enjoy!

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