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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
  • Total Time
    Prep: 55 min. Bake: 15 min.
  • Makes
    4 servings

Ingredients

  • 2 large acorn squash, halved and seeded
  • 1 cup water
  • 3/4 pound ground beef
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 medium tart apple, chopped
  • 1 cup cooked rice
  • 1/4 cup sunflower kernels
  • 1 teaspoon curry powder
  • 1 egg, beaten
  • 5 teaspoons brown sugar, divided
  • 1-1/4 teaspoons salt, divided
  • 4 teaspoons butter

Directions

  • 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.
Acorn squash are easier to cut in half if you first soften them in the microwave for a few minutes. Always pierce squash with a fork before microwaving to allow steam to escape.
Nutrition Facts
1 stuffed squash half: 496 calories, 20g fat (7g saturated fat), 115mg cholesterol, 886mg sodium, 62g carbohydrate (18g sugars, 8g fiber), 23g protein.
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