Beef Stuffed Acorn Squash

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories without sacrificing taste.

Wash your hands and clean your preparation area.

Rinse acorn squash under cool running water to remove dirt and debris.

Preheat oven to 375°F.

On a cutting board, slice each acorn squash in half and cut a slice off the bottoms of each half so the squash rests inside pointing up.

Remove the seeds and fibrous strands from the squash.

Rest the six squash halves facing up on a baking sheet.

Distribute the olive oil over the flesh of the squash and sprinkle cinnamon over the halves.

Roast in the oven for 35 minutes.

While squash is roasting, in a large skillet over medium to medium-high heat, begin to brown the ground beef and discard any excess fat.

Add in the onion, garlic, and ginger and cook until the onion is soft.

Add the drained peas and carrots, and diced tomatoes plus their juices to the pan and begin to heat through.

Add in all of the spices and cook until flavors are combined.

Remove the squash from the oven and spoon the beef mixture into the centers of the squash halves.

Return the stuffed squash halves to the oven and cook for another 20 minutes, covering with foil if worried about the beef mixture drying out.

Remove and serve hot, discarding the skin of the acorn squash as you eat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens