Beef Stuffed Acorn Squash is an easy, healthy dinner recipe the whole family will love. Packed with veggies & fall flavor, it’s delicious & simple to make. This post is sponsored by my friends at La Tourangelle Oils.
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If you’re looking for the ultimate fall meal, this Beef Stuffed Acorn Squash is it my friends! Ground beef, veggies, roasted acorn squash, melty cheddar cheese… yea, it’s kinda a dream come true.
This recipe has a few more steps than most of our recipes, but I promise you – it’s worth spending a few more minutes in the kitchen for this deliciousness, and I’ve got step by step instructions to show you just how easy it is to make!
This Turkey Stuffed Acorn Squash recipe has been so popular on the site over the years that I thought you guys would like to see another variation of one of my favorite meals.
I personally love making stuffed squash dishes in the fall for a few reasons: they’re easy, they feel super cozy, they’re great for meal prepping, and are an awesome way to get in lots of veggies in a fun fall way.
They’re also just downright delicious, and this recipe is especially filled with fall and earthy flavors thanks to the oil I cooked it with!
Ingredients for Stuffed Acorn Squash:
To make this recipe you’ll need minimal ingredients, many of which you already have at home. Here’s what you’ll need:
- La Tourangelle Walnut Oil
- ground beef (we like ButcherBox. Click here to get free ground beef!)
- dried figs
- chicken stock
- salt, pepper
- acorn squash
- cheddar cheese (optional)
- onions and garlic
You can find substitutions for all of these ingredients below in the green shaded box.
Once you have everything in place.. you’re ready to cook! There are also multiple substituions listed below!
This La Tourangelle Roasted Walnut Oil is one of my favorite oils to cook with. It has a rich, nutty flavor that pairs well in so many dishes, and it’s loaded with omega-3s.
I love it in dishes like this for adding more depth of flavor, but it is also so delicious as a drizzle on veggies or as a dressing on salad (it goes great with balsamic vinegar on this Strawberry Avocado Goat Cheese Salad!).
How to cut and prepare acorn squash:
To cut acorn squash:
- slice from the stem towards the pointed edge of the squash directly down the middle. Acorn squashes have ridges in them, so if you can find a ridge to guide the knife through it will be easier to cut
- Once the acorn squash is cut in half, scoop out the seeds. You can just use a regular spoon. Make sure you scrape the inside of the squash until it is smooth and not stringy. Discard the seeds.
- Your acorn squash is now ready to roast! We have step by step instructions showing how to cut spaghetti squash in this post. It’s a similar process for acorn squash!
How to make Stuffed Acorn Squash:
- Cut + prep your acorn squash.
- Place squash flat on a sheet greased with walnut oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork.
- While your squash is roasting, prep your beef + veggie filling.
- Scoop most of the squash out of the center + add to your beef filling mixture
- Fill the empty acorn squash shells with filling. Sprinkle with copious amounts of super sharp cheddar cheese (yum!)
- Return the stuffed acorn squash to the oven and bake for an additional 10 minutes until cheese melts.
After that, all that’s left to do is DIG IN! We’ve made these almost once a week since I came up with the recipe.. Tyler keeps requesting them, and I’m personally more than happy to eat them once a week.
They’re a fall staple for sure! I hope you love them as much as we do!
Substitutions for this Stuffed Acorn Squash Recipe:
Protein: You can make this with ground chicken or turkey for a leaner meal
Mushrooms: If you don’t like mushrooms you can omit them
Dried Fruit: If you don’t have figs dried cranberries or raisins would be delicious. You can also omit them from the recipe.
To make dairy free: omit the cheese
To make paleo/whole30: omit the cheese
Time Saving Tips for Stuffed Acorn Squash
Cook the acorn squash before. The squash takes the longest out of all of the steps. You can bake the squash the night before you want to have them for dinner and cook the filling so that you’re 30 minutes ahead of the game come dinner time!
Cook the filling ahead of time. The filling in this recipe requires the most prep work because of the chopping. You can cook it the night before you’d like to make the squash to save time (and get all those dishes out of the way!)
My favorite thing to do is prep everything per the directions up until step six. Then I just wrap the acorn squash in an oven safe dish and put them in the fridge for the next day so I can just take them out and bake for 12-15 minutes until the cheese is melty and they’re warm throughout!
Other healthy dinner recipes we love:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Beef Stuffed Acorn Squash
- 2 acorn squash halved
- 1 tablespoon La Tourangelle Walnut Oil
- 1/2 cup onion diced finely
- 1/2 tablespoon minced garlic
- 1 lb ground beef
- 1 1/2 cups baby bella mushrooms chopped
- 1/4 cup dried figs chopped
- 1/2 cup chicken stock
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh sage chopped
- 1 teaspoon pepper
- 1/2 teaspoon salt
- ½ cup pecans chopped
- 1 cup shredded cheddar cheese
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat baking sheet. Grease baking sheet lightly with walnut oil to prevent squash from sticking.
- Slice acorn squash in half, scoop out seeds and place flat on sheet greased with walnut oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork.
- While the squash cooks – heat La Tourangelle Walnut Oil in large pan. Sauté onions and garlic until translucent, about 3 minutes. Add in ground beef and cook for an additional 10 minutes until browned.
- Once meat is browned, add in chopped mushrooms, dried figs, chicken stock, pecans, herbs, pepper and salt to the pan with the beef. Sauté for an additional 5 minutes.
- When the squash is done, remove from the oven + scoop out most of the cooked center, leaving the mostly empty squash ‘boat’ on the baking sheet.
- Add the squash filling to the beef/veggie/mushroom mixture in the pan + stir until completely mixed in. Scoop the beef/squash mixture back into the empty squash + top with cheese.
- Bake them at 450 for 5-10 minutes until cheese melts, and then broil for 2-3 minutes so the cheesy gets crispy.
- Mushrooms: If you don’t like mushrooms you can omit them
- Dried Fruit: If you don’t have figs dried cranberries or raisins would be delicious
- To make nut free: omit pecans and use one of La Tourangelle’s other delicious oils like this one
- To make dairy free: omit the cheese
- To make paleo/whole30: omit the cheese
- Squash: If you don’t have acorn squash, this recipe would work well with spaghetti squash