Stuffed Baked Acorn Squash: A Hearty and Comforting Meal

Quick Benefits

Stuffed Baked Acorn Squash is a satisfying and nutritious dish that combines roasted acorn squash with a savory ground beef and vegetable stuffing. The melty cheddar and mozzarella topping makes it irresistibly delicious. Packed with protein, fiber, and vitamins, this recipe is perfect for cozy dinners or holiday gatherings.

Essential Ingredients

• 1 acorn squash
• Olive oil spray
• Salt
• Black pepper

For the Stuffing:

• 225g (8oz) of 5% ground beef
• 1 small onion, diced small
• 1 clove of garlic, crushed
• 1 small carrot, diced small
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 2 tablespoons of tomato paste
• 3/4 cup (180ml) of beef or chicken stock
• 1/3 cup (50g) of frozen peas
• Salt
• Black pepper
• 15g (0.5oz) of cheddar, grated
• 25g (1oz) of mozzarella, grated

Preparation Steps

1. Preheat oven to 200°C (400°F) or gas mark 6. Slice the acorn squash in half with a sharp knife, remove seeds, and discard. Optionally, trim a sliver from the bottom of each half so they sit flat. Spray the flesh side with olive oil spray, season with salt and black pepper, and place on a baking sheet lined with parchment paper. Bake for 40-45 minutes until the flesh is soft and easily pierced with a fork.
2. While the squash is baking, add ground beef, onion, carrot, and garlic to a frying pan. Fry until browned and softened. Add paprika, cumin, and tomato paste, stirring to coat the mixture. Then add stock and peas, simmering until the stock reduces and coats the meat. Taste and adjust seasoning with salt and black pepper as needed.
3. Remove the baked squash halves from the oven. Fill each half with the meat mixture. Top with grated mozzarella and cheddar. Place back in the oven for 15-20 minutes until the cheese is melted and lightly golden.
4. Remove from the oven and serve immediately.

Health Benefits

Acorn squash is rich in vitamins A and C, while ground beef adds protein and iron. The combination of vegetables boosts fiber and essential nutrients. Using lean ground beef keeps the dish lighter while still providing hearty flavor.

Serving Suggestions

Serve stuffed acorn squash as a standalone dish or pair it with a simple green salad. It also works well as a festive main course during fall and winter holidays.

Creative Variations

• Vegetarian Option: Replace ground beef with lentils or chickpeas for a plant-based version.
• Spicy Twist: Add a dash of chili flakes or cayenne for a bit of heat.
• Mexican-Inspired: Swap the cumin and paprika for taco seasoning and add black beans and corn.

Storage Tips

Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 15 minutes, or until heated through.

Pro Tips

• Choose acorn squash that feels heavy for its size and has smooth, dull skin.
• For a richer flavor, brown the beef thoroughly before adding the vegetables and spices.
• Grate the cheese finely for even melting and a golden finish.

Frequently Asked Questions

Q: Can I use other types of squash? A: Yes, butternut or kabocha squash work well too, though cooking times may vary.

Q: Can I make the filling ahead of time? A: Yes, the filling can be made and stored in the fridge for up to 2 days. Simply stuff the squash and bake when ready.

Q: Can I freeze stuffed acorn squash? A: Yes, cool the stuffed halves completely, wrap tightly, and freeze for up to 3 months. Thaw and reheat in the oven.

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