Savory Beef-Stuffed Acorn Squash Delight
Delight your taste buds with this savory beef-stuffed acorn squash recipe, perfect for a comforting dinner. The natural sweetness of roasted acorn squash pairs beautifully with a rich filling made from lean ground beef, vegetables, and fluffy rice, all seasoned with sage and topped with melted cheese. Ideal for chilly evenings, this dish is not only hearty but also nutritious, offering a delightful balance of flavors and textures. Serve as a main course, and watch as family and friends gather around the table to enjoy this deliciously wholesome meal!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Acorn squash
2 (medium, halved and seeded)
Lean ground beef
3/4 lb (raw)
Onion
1/4 cup (chopped)
Celery
1/4 cup (chopped)
Flour
3 tablespoons (all-purpose)
Salt
1/2 teaspoon (to taste)
Ground sage
1/4 teaspoon (seasoning)
Milk
1 cup (whole or your choice)
Cooked rice
3/4 cup (plain, any variety)
Colby or cheddar cheese
1/4 cup (shredded)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully cut each acorn squash in half and scoop out the seeds; set aside.
3
Place the squash halves, cut side down, in a 3-quart rectangular baking pan and bake for 50-55 minutes, or until they are tender when pierced with a fork.
4
While the squash is baking, in a large skillet, sauté the ground beef with the chopped onion and celery over medium heat until the meat is browned, breaking it apart as it cooks. Drain off any excess fat.
5
Stir in the flour, salt, and ground sage to the meat mixture, ensuring everything is well combined. Gradually add the milk while continuously stirring.
6
Cook the mixture over medium heat, stirring constantly, until it comes to a gentle boil and thickens into a creamy filling.
7
Once thickened, fold in the cooked rice until evenly distributed.
8
When the squash is done baking, carefully turn each half cut side up in the baking pan. Generously fill each cavity with the beef and rice mixture.
9
Return the stuffed squash to the oven and bake for an additional 30 minutes.
10
Just before serving, sprinkle shredded cheese over the top of each stuffed squash and bake for an additional 3 minutes, or until the cheese is melted and bubbly. Serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable in this dish?
The primary vegetable is medium-sized acorn squash.
How many acorn squashes do I need?
You will need two medium acorn squashes, halved and seeded.
What type of meat is used for the stuffing?
The recipe uses 3/4 lb of lean ground beef.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the squash bake initially?
The squash halves should bake cut side down for 50 to 55 minutes.
How do I know when the squash is cooked?
The squash is done when it is tender when pierced with a fork.
Which vegetables are sautéed with the beef?
Chopped onion and celery are sautéed with the ground beef.
What seasonings are used in the beef filling?
The filling is seasoned with salt and ground sage.
How is the filling thickened?
The filling is thickened using three tablespoons of all-purpose flour and one cup of milk.
What type of milk can be used?
You can use whole milk or your choice of milk.
When do I add the rice to the mixture?
Fold in the cooked rice once the meat and milk mixture has thickened into a creamy filling.
How much cooked rice is required?
The recipe requires 3/4 cup of cooked plain rice of any variety.
Do I need to drain the meat after browning?
Yes, you should drain off any excess fat after browning the beef with vegetables.
How do I arrange the squash for stuffing?
Turn each squash half cut side up in the baking pan before filling the cavities.
How long does the stuffed squash bake?
After stuffing, bake the squash for an additional 30 minutes.
What kind of cheese should be used as a topping?
The recipe recommends 1/4 cup of shredded Colby or cheddar cheese.
When should the cheese be added?
Add the cheese just before serving and bake for an additional 3 minutes.
What is the goal of the final 3 minutes of baking?
The final baking time is to ensure the cheese is melted and bubbly.
What size baking pan is needed?
A 3-quart rectangular baking pan is ideal for this recipe.
What are the flavor profiles of this dish?
The dish offers a balance of natural sweetness from the squash and savory richness from the beef filling.
Is this dish suitable for cold weather?
Yes, it is described as a comforting dinner ideal for chilly evenings and winter.
Can this be served as a main course?
Yes, it is designed to be served as a hearty and nutritious main course.
What is the preparation for the onion and celery?
Both the onion and celery should be chopped into 1/4 cup portions.
How much ground sage is used?
The recipe calls for 1/4 teaspoon of ground sage.
How much salt should I add?
Use 1/2 teaspoon of salt, or adjust to your taste.
Should the milk be added all at once?
No, gradually add the milk while continuously stirring the meat and flour mixture.
What tags are associated with this recipe?
Tags include beef, acorn squash, comfort food, healthy, dinner, and savory.
Is the beef raw or pre-cooked when starting?
The beef starts raw and is browned in a skillet during the squash's first bake.
What is the texture of the filling?
The filling becomes creamy and thick once the milk and flour are cooked together.
How should the dish be served?
It should be served warm, immediately after the cheese has melted.