One the most valuable plants that can be grown in the garden is squash, in my opinion.
Squash plants normally produce abundantly, and as a bonus, they store really well. Keep them in a cool, dry, dark area and they’ll last for months in storage. Make sure to wash the outsides before storing, though!
The downside to squash is that because they have a vining habit (typically), sometimes limited space can be a factor. Honestly, I haven’t grown squash in the past few years for this reason.
However, I love supporting my local pumpkin patches in the Fall by purchasing squash from them! It’s a great way to support your community AND stock your pantry.
So while everyone else is heading out to the field in search of a big, bright orange Jack O’Lantern pumpkin, I’m searching for delicious spaghetti and acorn squashes.
About Acorn Squash
I love acorn squashes because the seeds scoop out so easily! I also like their size. It’s definitely easier to cut apart a small squash compared to a large squash with thick skin, like a butternut squash.
The “meat” of an acorn squash is also deliciously sweet. Sometimes squashes can taste a little bland, but I could honestly eat these squash without any seasonings. It has a nutty, sweet taste that’s hearty, in my opinion. They’re sweeter than butternut squash!
How to Prepare Stuffed Acorn Squash
First, preheat your oven to 400 degrees F. This is the standard temperature I use whenever roasting any type of squash, and this is the method you can use to roast any type of squash, too.
- Cut your squash in half and scoop out the seeds. I like to use an ice cream scooper for this.
- Brush the inside of the squash with olive oil.
- Sprinkle with seasoning salt or any seasoning of your choice.
- Flip squash over so that the inside is facing down on the pan.
- You can choose to pour a bit of water in your pan to help create a steamy atmosphere in the oven. I don’t typically do this with acorn squash, but I do with spaghetti squash.
- Roast for 30 to 50 minutes, depending on the squash. It doesn’t take as long for small acorn squashes, but with spaghetti squash I typically roast for 45 to 50 minutes.
- When the squashes are soft, take them out of the oven and flip them back over to fill them.
Prepare the Filling
Chop up your onions and mushrooms. Brown your ground beef with onion and set aside when finished. Then, saute your mushrooms with some butter or oil in the same pan until soft. Set those aside also.
Toss in your rice with some melted butter and cook for a minute or two, stirring frequently to coat the rice with butter. Add in your broth. First, only add in about a cup of broth. Let this cook down and then add more broth. Keep adding broth until your rice is fully cooked.
Add in the beef, onions, mushrooms, and seasonings with your rice. Add a little more broth if it’s too dry. Cook this mixture for a few minutes, then toss in your spinach. Let the spinach fully wilt and then turn off the heat.
Bake the Squash With Filling
Turn the oven down to 350 degrees F.
Fill your roasted squash with the beef filling mixture. Then, sprinkle some shredded cheese on top.
Bake the squash until the cheese is melted and a little crispy on top.
Enjoy your hearty meal!
I like this meal because you honestly don’t need a side. Eating one whole squash is perfect!
Allow the squash to cool a little before digging in. I like to take a knife and sort of chop up the squash, but you can just dive right in with a fork if you want.
You can also eat the skin of the squash, too!
I normally don’t eat the skin, but it’s perfectly fine to do so. Don’t forget to toss the skin into the compost if you don’t eat it!
Have you tried stuffed squash before?
Let us know if you like stuffed squash in the comments below!
Stuffed Acorn Squash
- 1 large cookie sheet
- 3 acorn squash
- 1 ½ lbs ground beef
- 8 oz fresh mushrooms, chopped
- 1 medium onion
- 1/2 cup white rice
- 2 cups beef broth use more if needed
- 1-2 cups spinach optional
- 1-2 cups shredded cheese
- 2 tbsp butter
- 2 tsp salt
- 1 tbsp garlic powder
- 1 tsp ground pepper
- olive oil
- Preheat oven to 400°F.
- Slice acorn squash in half and scoop out seeds.
- Brush squash with olive oil and sprinkle with seasoning salt.
- Flip squash so the inside is down on the cookie sheet. Bake for at least 30 to 40 minutes, or until soft.
- While squash is in the oven, brown your ground beef with chopped onion. Set aside when finished.
- In the same pan, saute chopped mushrooms until fully cooked. Set aside.
- Melt butter in pan and pour in uncooked rice. Cook for a minute, mixing the rice with the butter.
- Pour in 1 cup of broth with the rice, covering the pan with a lid. Continue to add in 1/4 to 1/2 cup of broth at a time until rice is tender.
- Add in beef, onions, and mushrooms with salt, pepper, and garlic powder. Cook for a few minutes. Add in spinach and cook until spinach has fully wilted.
- Once squash is done cooking, take them out of the oven and flip them over so the inside is facing up. Scoop beef mixture into the centers of the squashes. Cover with cheese.
- Turn oven down to 350°F.
- Bake squash in the oven for 20 minutes, or until cheese is melted.
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