• Stuffed Acorn Squash Recipe

    Stuffed Acorn Squash Recipe | stupideasypaleo.com

    As autumn is upon us, the selection and quality of hard squashes available in the store or the farmer’s market is rapidly increasing. No time like the present to pick one up and start rotating in some seasonal veggies. Seriously, it may be time to start backing away from tomatoes, zucchini and other summer veggies for a bit! (Get my free Fall Seasonal Produce Guide here.)

    This recipe is similar in concept to the Stuffed Delicata Squash that I blogged last year, yet the flavor profile is quite different. If you are going to use ground beef, try to opt for grass-fed and organic when possible. This recipe is very easy to double to give you leftovers for the week. Work smarter, not harder!

    Stuffed Acorn Squash Recipe | stupideasypaleo.com

    5.0 from 3 reviews
    Stuffed Acorn Squash Recipe
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 3 to 4
    • 1 large acorn squash
    • 1 pound (454 g) ground beef
    • 1 onion
    • 1 apple, any variety
    • 6 slices bacon
    • 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
    • 2 tsp dried thyme
    • 2 tsp fennel seeds
    • 1 tsp ground sage
    • 1 tsp black pepper
    • ½ tsp cinnamon
    • ½ tsp sea salt
    • ¼ tsp nutmeg
    1. Preheat oven to 375ºF (185ºC). Line a baking sheet or dish with foil or parchment paper.
    2. Cut the squash in half and scoop the seeds out. Place on the baking sheet and roast until the flesh is tender, approximately 45 minutes. Remove and allow to cool to the touch. **While the squash is baking, prepare the stuffing. Hint: You can always do this step ahead of time.
    3. Dice the apple and onion into medium-sized pieces. Slice the bacon into pieces.
    4. In a large skillet over medium heat, brown the bacon. Add the onion and cook for 5-10 minutes until softened and translucent. Add the apples and cook for another 5-10 minutes. Remove the bacon / onion / apple mixture to a large bowl.
    5. In the same skillet over medium-high heat, brown the ground beef. (Note: If the beef has yielded a lot of fat and is not grass-fed, you may want to drain it before adding the spices and herbs). Add all spices and herbs: rosemary, thyme, fennel seeds, sage, pepper, cinnamon, salt and nutmeg. Pour the ground beef into the same large bowl. Stir to combine.
    6. When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef.
    7. Use a spoon to fill the squash boats with the beef mixture.
    8. Return the squash to the oven and bake another 15 minutes at 375ºF (185ºC) until everything is heated through.

    You may recognize this recipe as an old one from 2012. Here’s the difference in the photos. If you want to know more about how I’ve improved my food photography—so much that I now work as a professional food photographer—see my free blog series on Food Photography Tips. Click for Part 1Part 2Part 3 and Part 4.

    Stuffed Acorn Squash Recipe detail | stupideasypaleo.com

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    Stuffed Acorn Squash Recipe | stupideasypaleo.com

    What’s your favorite fall squash recipe?

    Have a question about this Stuffed Acorn Squash Recipe? Leave it in the comments below!

    52 thoughts on “Stuffed Acorn Squash Recipe

    1. Just a suggestion about finding a less expensive source for your meat. We went to our nearest farmer’s market and asked around, and eventually found an organic farmer who was willing to sell us a side (half) or a quarter of grass-fed beef for between $3-$4/pound. You have to order it around October, before it gets too cold and they have to start supplementing the animal’s feed with grain. This will save lots of money over the year, as long as you have room in your freezer!

      1. That’s a really great suggestion, Louise! The local farmer’s market here has a few vendors that offer half or quarter sides and it’s indeed more reasonably priced. Most of the folks who raise beef here in SoCal still use grain to finish the animals so it can be hit or miss. Thanks for posting!

          1. Can you please clarify what you mean by, “…then the last thing to have in their stomachs is grains.” I don’t understand what you’re asking. Thanks!

    2. So, does each person get a half as an entree portion or is it supposed to be sliced or dipped out ? Have never fixed anything “stuffed” like this !

      1. I think it depends how hungry you are and how much you managed to stuff into each half but I’m usually full after eating a half. I usually eat the stuffing right out of it and then scrape up any remaining squash out of the shell.

    3. I made it with ground pork and added some fresh and dried sage. It was a perfect fall meal and very pretty. My kids liked eating squash boats. I have no idea what kind of squash I used, it was black and had a citrus flavor that went really well with the stuffing. Thanks for the recipe!

      1. I usually save them for 2-5 days and eat them fresh. I don’t freeze much so I’m not exactly sure how this would hold up though I suspect it would freeze okay.

      2. I have frozen these before. I like them but the family doesn’t so this way I can make up some an freeze (in the squash) and then I just take it out the night before work and leave it in the fridge. I noticed there’s a little bit of liquid in the bottom on the container but everything still tastes perfectly fine. Two to three mins or so in the microwave at work and lunch/dinner is served! 🙂

    4. I just purchased an acorn squash and had no idea what to do with it – this looks awesome!! Btw, Costco sells organic ground beef for $5/lb in a 4 lb package…

    5. made this once with ground beef. Second time with ground pork. Liked the pork better. Also used fresh rosemary, sage and Thyme from the garden. Awesome!

    6. I made this with sage-seasoned pork sausage, a sweet onion, and 2 granny smith apples, sans bacon, and added just thyme and S&P. It’s delicious and I’m giving you credit anyway!

    7. This is one of my absolute favourite recipes. I’ve made it a couple of times with ground beef from the store, and tonight is the first time I’ve been able to make it with grass-fed beef. So unbelievably good! Now that fall/winter is upon us, I’m adding this in to my weekly dinner rotation ^_^

    8. I made this today and LOVED it! I use grass-fed beef only and was interested in reading the comment about the minimal grease; I used my usual go-to 85/15% ground grass-fed beef which was perfect. Great to know and an awesome dish for me to have in the fridge for some leftovers, as I am cooking for one over the next few weeks.

    9. Steph – Looks delicious – I can’t wait to try this! How long do you think the filling would last in the fridge? I think I would prep the stuffing beforehand and make the squash day-of. Especially if I was eating the leftovers later in the week!

    10. It looks so delish!! I was wondering if you have the nutritional information.? I have to watch my carbs and sugar intake with a couple autoimmune issues. It would be so helpful if you did. Thanks

      1. Hi Judy,

        I don’t provide nutritional information because it’s a huge task that I unfortunately am not well equipped time-wise to tackle. The site has over 350 recipes.

        If you’re curious of the nutritional info, you can use an app like MyFitnessPal to get an idea of what the squash, meat, and apples/veggies would add to the nutritional profile (herbs and spices don’t count toward that total generally).

      2. Hi Judy,
        I wanted to tell you that I use My Fitness Pal and you can put her recipe URL and it imports and matches everything. It was super easy and you can even modify the servings. For example I added two squash and made the servings 4 because we each had one half of a squash.
        My results were (per serving):
        Calories: 649
        Carbs: 73
        Fat: 25
        Protein: 40
        Sodium: 605
        Sugar: 5

    11. I didn’t have a good apple, but I had a fennel bulb. I omitted the fennel seeds and used about a 1/4 of the bulb. I also used apple cider cured bacon-my new obsession. I just tasted the filling, and it is delicious!!!

    12. Hi Steph! Can you recommend a good fall inspired salad to compliment this? I’ve never been a fan of traditional turkey so I’m totally serving this to my family on Thanksgiving!

      1. Hi Ashley,

        Sure! How about a bed of mixed greens with some roasted beets, fruit such as pear or persimmon, and sprinkled with toasted almonds? I like your style!

    13. Making this for dinner tonight! Squash is in the oven right now. We love acorn squash and typically throw it on the grill with some brown sugar, butter and a drizzle of maple syrup. Alas – not Whole30 approved. I’ve done stuffed zucchini several times before so i’m sure this will be delicious! I’m also guessing we’ll be having it at least once a week for the next 4 weeks LOL. Thanks for the inspiration! I’ll be linking the recipe from my blog post tomorrow! Happy New Year!

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