Ground Beef & Veggies Stuffed Acorn Squash

This stuffed acorn squash is the kind of cozy dish that makes winter feel downright delicious. The roasted squash — a seasonal favorite — becomes the perfect vessel for a savory filling of ground beef and vegetables. Smoky paprika, a zing of horseradish, and the earthy fragrance of fresh sage come together for the perfect bite.

Yield: 2

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Ground Beef & Veggies Stuffed Acorn Squash

The roasted squash becomes the perfect vessel for a savory filling of ground beef and vegetables. Smoky paprika, a zing of horseradish, and the earthy fragrance of fresh sage come together for the perfect bite.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

• 1 acorn squash
• Olive oil, enough to brush onto each half of squash before cooking it
• 1/2 pound ground beef
• 3/4 cup diced mushrooms
• 1/2 diced white or yellow onion
• 1/4 cup diced celery
• 3 large cloves garlic, minced
• 1 teaspoon fresh sage, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon horseradish powder
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400 (f).
2. Puncture squash with a fork several times. Put it into the microwave for 2 minutes. This makes it easier and safer to cut in half. Carefully cut the squash in half from the top (where you see the cut stem) to the bottom.
3. Clean the seeds out of each squash halve. Set squash halves cut side up on a baking sheet. Brush olive oil onto each half of squash and sprinkle with salt and pepper.
4. The squash will cook for about 40 minutes. It's done when you puncture the meat with a fork and the squash is fully softened. Remove from oven and let it cool before stuffing. Reduce oven temperature to 375 (f).
5. While the squash is cooking, brown the ground beef. You may need to drain the fat if your ground beef is less lean.
6. Add the mushrooms, onion and celery. Stir frequently for about 5-7 minutes, as the veggies soften.
7. Add the garlic, sage, seasonings and half the Parmesan cheese stirring for another 2-3 minutes.
8. Once the squash have cooled enough to handle, carve out some of the squash, but keep at least 1/4 inch in tact to keep the squash rigid. Cut into bite sized pieces and stir into the ground beef mixture.
9. Generously fill each half of squash with the beef mixture. Sprinkle the remaining Parmesan cheese over the top.

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