Ingredients for Beef Stuffed Acorn Squash
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stuffed Acorn Squash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Stuffed Acorn Squash
- Preheat oven to 350°F (175°C).
- Cut two medium acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
- Place the squash halves, cut-side down, in a 3-quart rectangular baking pan. Add about ½ inch of water to the bottom of the pan.
- Bake for 50-55 minutes, or until tender when pierced with a fork.
- While the squash is baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add 1 medium onion, chopped, and 2 celery stalks, chopped, to the skillet. Cook until softened, about 5 minutes.
- Stir in 2 tablespoons of all-purpose flour, 1 teaspoon salt, and ½ teaspoon dried sage. Cook for 1 minute.
- Gradually whisk in 1 cup of milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in 1 cup cooked rice.
- Once the squash is tender, carefully remove it from the oven and turn it cut-side up.
- Fill each squash cavity evenly with the beef mixture.
- Top each stuffed squash with 1/2 cup shredded cheddar cheese.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
3g
Fat
32g
Carbs
26g
