Every year, I find myself longing for fall. Cooler weather, shorter days, and colorful leaves on the trees move me. And then there’s the food: pumpkin and squash! I just can’t get enough! To celebrate the first day of fall, I decided to make my one of my favorite go-to fall recipes: Acorn Squash with Ground Beef Stuffing. It’s comforting and colorful… just like my favorite season.
Now on to the recipe.. I only took one picture (finished product) but the ingredients and instructions are easy enough to follow. I’m waiting on my new iPhone 6 to arrive before I’ll bombard you all with picture posts!
Baked Acorn Squash with Ground Beef Stuffing
Ingredients:
- 2 medium sized acorn squash, halved
- 1/4 cup of olive oil
- 1 pound of lean ground beef (93% lean, or leaner)
- 1/2 medium yellow onion, diced
- 1/2 cup bell pepper (red or green), diced
- 3 cloves of garlic, minced
- 1 cup of fresh spinach leaves, washed
- 1/4 cup of beef broth
- 1 tablespoon of worcestershire sauce
- Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees. Scoop the seeds and stringy pulp out of the squash cavities and discard.
- Place squash on a baking sheet (lined with foil) cut side up. Drizzle with olive oil, salt, and pepper. Bake in the preheated oven for 50 minutes.
- Meanwhile, cook beef, onion, bell pepper, and garlic over medium for about 8-10 minutes. Pour off drippings. Add spinach, broth, and worchestire sauce. Stir to combine, turning off heat once spinach wilts.
- Spoon beef mixture evenly into squash halves. Bake uncovered for 10-15 minutes, until squash and beef are noticeably browned on top. Serve warm, with salt and pepper to taste.
I love this vegetable beef soup! You’ll have to come back and tell me what you think after you try it!
Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.
this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!
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This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!!