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Ground Beef and Cheddar Stuffed Acorn Squash

Ground beef stuffed acorn squash is roasted until fork-tender, filled with a savory beef, rice, and tomato mixture, and topped with melted sharp cheddar. The squash halves make hearty individual servings with a golden, cheesy finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 3 acorn squash medium
  • 1 tbsp olive oil
For the filling
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 cup rice cooked long-grain white
  • 1 tbsp Worcestershire sauce
  • 0.75 tsp salt
  • 0.25 tsp black pepper
For the topping
  • 1 cup cheddar cheese shredded sharp

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet

Method
 

Prepare the squash
  1. Heat the oven to 400°F.
  2. Halve the squash lengthwise, scoop out the seeds, and brush the cut sides with olive oil.
  3. Arrange the squash cut-side down on an 18x13-inch rimmed baking sheet and roast for 35–45 minutes, until the flesh is easily pierced with a fork.
Cook the filling
  1. While the squash roasts, cook the ground beef in a 12-inch skillet over medium heat for 6–8 minutes, breaking it up, until browned and it reaches 160°F.
  2. Add the onion and cook for 4–5 minutes, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the tomatoes, rice, Worcestershire sauce, salt, and pepper; simmer for 3–5 minutes, stirring occasionally.
Assemble and bake
  1. Turn the squash cut-side up on the baking sheet and divide the beef mixture among the halves; sprinkle with the cheddar.
  2. Bake for 10–15 minutes, until the cheese is melted and the filling is hot.
  3. Let rest for 5 minutes before serving.

Notes

For the most tender result, roast the squash until a fork easily pierces the flesh. Refrigerate leftovers for up to 4 days; freeze them for up to 3 months. For a lower-carb option, use cauliflower rice in place of the cooked rice.