Savory Ground Beef & Apple Stuffed Acorn Squash
Embrace the flavors of fall with this delightful recipe for Savory Ground Beef & Apple Stuffed Acorn Squash. The sweetness of baked acorn squash pairs perfectly with a hearty filling of seasoned ground beef, tart apples, and sweet raisins. This comforting dish not only showcases the bounty of autumn but also fills your home with a warm, inviting aroma. Prepare this recipe as a wholesome main course for family gatherings, potlucks, or cozy weeknight dinners. The squash is baked to tender perfection, creating a delicious balance of sweet and savory that your guests will love. Enjoy every bite of this elevated comfort food that’s not only satisfying but also visually stunning!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
acorn squash
2 (medium, cut in half, seeds and fibers removed)
lean ground beef
1 lb (cooked and drained)
salt
1.5 teaspoons (for seasoning)
cinnamon
1/2 teaspoon (ground)
apples
2 cups (pared and chopped)
raisins
1/4 cup (for filling)
brown sugar
4 tablespoons (packed, for topping)
margarine or butter
2 tablespoons (melted)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Cut each acorn squash in half and carefully remove the seeds and fibers.
3
Place the squash halves, cut side down, in an ungreased baking pan.
4
Add water to the baking pan until it reaches a depth of 1/4-inch. Bake the squash uncovered for approximately 30 to 40 minutes or until tender.
5
While the squash is baking, heat a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until browned. Drain any excess fat from the pan.
6
Remove the skillet from the heat and stir in the salt, cinnamon, chopped apples, and raisins until well combined.
7
Once the squash is cooked, carefully turn the halves so they are cut side up and transfer them to a platter. Drain any remaining water from the baking pan and pat the squash dry with a paper towel.
8
Using a spoon, scoop out the pulp from the acorn squash, leaving a 1/4-inch thick shell. Season the shells with salt to taste.
9
Mash the scooped-out pulp and mix it into the ground beef and apple mixture.
10
Spoon the filling back into the squash halves, generously piling the mixture high.
11
Sprinkle each stuffed squash half with 1 tablespoon of brown sugar and drizzle with melted butter.
12
Return the stuffed squash to the oven and bake uncovered for an additional 20 to 30 minutes, or until the filling is heated through and the apples are tender.
13
Serve hot and enjoy this deliciously comforting dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this stuffed acorn squash recipe?
The recipe uses one pound of lean ground beef, which is cooked and drained before being mixed with the other filling ingredients.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C) for both stages of baking.
How many acorn squashes are required for this recipe?
You will need two medium acorn squashes, which are cut in half to create four servings.
How long do the squash halves bake initially?
The squash halves are baked face down in 1/4 inch of water for approximately 30 to 40 minutes, or until they are tender.
Should the squash be baked covered or uncovered?
Both the initial bake and the final bake with the stuffing should be done uncovered.
How do I prepare the apples for the filling?
You should use two cups of apples that have been pared and chopped.
What sweetness is added to the filling mixture?
The filling gains sweetness from the addition of 1/4 cup of raisins and the chopped apples.
What spices are used to season the ground beef mixture?
The beef is seasoned with 1.5 teaspoons of salt and 1/2 teaspoon of ground cinnamon.
Do I throw away the squash pulp after scooping it out?
No, the pulp should be mashed and mixed into the ground beef and apple mixture to create the stuffing.
How much shell should be left when scooping out the squash?
You should leave a shell that is approximately 1/4-inch thick to hold the filling.
What is used to top the stuffed squash before the final bake?
Each squash half is sprinkled with 1 tablespoon of brown sugar and drizzled with melted butter or margarine.
How long is the second baking period?
The stuffed squash is returned to the oven for an additional 20 to 30 minutes until the filling is hot and the apples are tender.
What is the recommended way to place the squash in the pan for the first bake?
Place the squash halves cut side down in the baking pan with a small amount of water.
Can I use margarine instead of butter?
Yes, the recipe specifies that either 2 tablespoons of melted margarine or butter can be used.
Is it necessary to drain the fat from the beef?
Yes, after browning the lean ground beef in the skillet, you should drain any excess fat before adding other ingredients.
How do I ensure the squash doesn't slide on the platter?
After the first bake, you should drain any remaining water from the pan and pat the squash dry with a paper towel.
Should the squash shells be seasoned?
Yes, after scooping out the pulp, the recipe suggests seasoning the shells with salt to taste.
What kind of occasions is this dish suitable for?
It is ideal for family gatherings, potlucks, or cozy weeknight dinners, especially during the fall season.
Are the raisins cooked before being added to the mix?
No, they are stirred into the beef mixture after the beef has been browned and the skillet is removed from the heat.
What happens if I don't use water in the baking pan?
The water helps the squash steam and stay tender during the initial bake; without it, the squash might dry out or take longer to soften.
Is the brown sugar packed or loose?
The 4 tablespoons of brown sugar used for the topping should be packed.
Can this be considered a healthy recipe?
Yes, it is tagged as 'healthy eating' and uses lean ground beef and fresh squash and apples.
What texture should the filling have?
The filling is a hearty mixture of browned beef, mashed squash pulp, and tender cooked apples.
Do I peel the acorn squash?
No, the squash is baked in its skin, which acts as a natural bowl for the filling.
How do I remove the seeds from the squash?
After cutting the squash in half, use a spoon to carefully remove the seeds and fibers from the center.
Is the cinnamon flavor prominent?
With only 1/2 teaspoon of cinnamon, it provides a subtle warm aroma that complements the apples and beef without being overpowering.
Can I prepare this dish in advance?
While best served hot, you can prepare the filling and bake the squash shells ahead of time, then assemble and do the final bake just before serving.
Does this recipe contain any artificial sweeteners?
No, it uses natural sweetness from apples and raisins, along with traditional brown sugar for the topping.
How should the stuffed squash be served?
It should be served hot immediately after the second baking stage is complete.
What gives the dish its savory-sweet profile?
The combination of seasoned ground beef and salt with apples, raisins, and a brown sugar topping creates the savory-sweet balance.