Description
Savory stuffed baked acorn squash combines roasted autumn squash with a hearty quinoa and vegetable filling. Mediterranean-inspired ingredients create a nutritious, flavorful meal that satisfies seasonal cravings.
Ingredients
Scale
Main Ingredients:
- 1 acorn squash
- 225 grams (8 ounces) of 5% ground beef
- 1 small onion, diced small
- 1 small carrot, diced small
Seasonings and Spices:
- 1 clove of garlic, crushed
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- Salt
- Black pepper
Additional Ingredients:
- Olive oil spray
- 2 tablespoons of tomato paste
- 3/4 cup (180 milliliters) of beef or chicken stock
- 1/3 cup (50 grams) of frozen peas
- 15 grams (0.5 ounces) of cheddar, grated
- 25 grams (1 ounce) of mozzarella, grated
Instructions
- Preheat the oven to 400°F. Using a sturdy chef’s knife, carefully slice the acorn squash in half lengthwise. Scoop out and discard the seeds, creating a clean cavity. Trim a small portion from the bottom of each half to ensure stable placement on the baking sheet.
- Drizzle olive oil over the squash flesh, then generously season with salt and freshly ground black pepper. Arrange the squash halves cut-side up on a parchment-lined baking sheet. Roast for 40-45 minutes until the flesh becomes tender and easily pierced with a fork.
- While the squash roasts, heat a skillet over medium-high heat. Sauté ground beef with diced onions, carrots, and minced garlic until the meat browns and vegetables soften. Incorporate paprika, cumin, and tomato paste, stirring to distribute the spices evenly.
- Pour in stock and add peas, allowing the mixture to simmer until the liquid reduces and coats the meat. Taste and adjust seasoning with additional salt and pepper as needed.
- Once the squash is tender, remove from the oven and generously fill each half with the prepared meat mixture. Sprinkle a blend of mozzarella and cheddar cheese over the top.
- Return to the oven for 15-20 minutes, or until the cheese melts and develops a light golden color. Remove and serve immediately while hot and bubbling.
Notes
- Squash Selection Choose medium-sized acorn squash with smooth, uniform skin to ensure even cooking and optimal texture.
- Oil Alternative Coconut or avocado oil can replace olive oil spray for different flavor profiles and dietary preferences.
- Vegetarian Swap Replace ground beef with lentils, quinoa, or plant-based crumbles to create a delicious meat-free version.
- Cheese Options Experiment with goat cheese, feta, or dairy-free alternatives for unique flavor combinations and accommodating dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 397
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg