How to Make Stuffed Acorn Squash

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro offers a nutty flavor and chewy texture, while brown rice is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is a cost-effective cheese alternative.

Cut the acorn squash in half and scoop out the insides.

Drizzle a little olive oil and season with salt and pepper on the squash.

Place the acorn squash and sweet potatoes in the oven at 400°F for about 40 minutes or until fork tender.

While the squash and sweet potatoes are cooking, brown the ground beef with an onion.

Season the meat with minced garlic, salt, pepper, Tony seasoning, onion powder, garlic powder, cinnamon, cloves, pumpkin pie spice, and rosemary.

If desired, drain the fat from the meat after cooking and add the seasonings afterward for better flavor.

Once the squash and sweet potatoes are done, scoop out the squash until about 1/4 inch is left around the edges.

Combine the scooped squash and sweet potatoes with the cooked meat filling, adding 1 cup of cranberries, a whole 4 oz container of feta cheese, and 1/4 cup of maple syrup.

Mix the filling together and taste to adjust seasoning, adding more salt and pepper if needed.

Fill the hollowed-out acorn squash with the meat and sweet potato filling.

Top with a little Parmesan cheese and return to the oven at 400°F for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens