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Ground Beef Stuffed Acorn Squash

Ground beef stuffed acorn squash baked until tender, with a savory beef-and-rice filling and a melty golden cheddar top. Roasting the squash first keeps it perfectly cooked before baking with the filling.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Acorn squash
  • 2 acorn squash, halved and seeded Use 2 medium squash; keep cut-side down while roasting.
Ground beef
  • 1 lb ground beef
Onion
  • 0.5 yellow onion, diced
Rice
  • 1 cup cooked rice Any cooked rice works; keep it warm for easier mixing.
Marinara sauce
  • 1 cup marinara sauce
Cheddar cheese
  • 1.5 cup shredded cheddar
Seasoning
  • 0.25 tsp Salt and pepper, to taste Season gradually and adjust to taste.

Equipment

  • 1 sheet pan

Method
 

Roast the squash
  1. Preheat the oven to 400°F, and place the acorn squash halves cut-side down on a sheet pan. Roast for 30 minutes until the flesh starts to soften at the edges.
  2. If cutting is hard, pierce the squash skin with a fork before roasting to help steam escape. Continue roasting at 400°F for the full 30 minutes.
Make the beef filling
  1. Brown the ground beef with the diced yellow onion in a skillet over medium-high heat, then season with salt and pepper to taste. Cook until the beef is no longer pink and the onion looks softened.
  2. Stir in the cooked rice and marinara sauce, mixing until the filling is evenly combined. Cook for 2 to 3 minutes so it heats through and looks cohesive.
Stuff and bake
  1. Flip the roasted squash halves and spoon the beef mixture into each cavity. Press gently so the filling sits level.
  2. Top each stuffed squash with shredded cheddar, creating an even layer. Bake at 400°F for 15 minutes until the cheese is bubbling and lightly golden.

Notes

For best results, keep the squash cut-side down during the first roast so it steams in the pan and turns tender without drying out. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until hot throughout. Freeze stuffed squash for up to 2 months, but expect the squash texture to soften slightly when thawed. For a lighter option, swap half the ground beef for lean ground turkey or use a plant-based ground meat and keep the marinara and cheese the same.