If you’re looking for an easy and filling fall dinner, look no further. This stuffed acorn squash recipe is one of my go-tos and works with nearly any protein and veggies that you have on hand. It’s a great way to use up any veggies that are starting to go bad.

I have made this recipe many times over the years and have loved creating filling based on the type of food I am craving, whether it’d be Indian, Mexican, Greek, or something simple. There are endless possibilities to fill this sweet squash, so have fun with it!

Check out my other fall themed recipes and other recipes created by Steph and I!

Stuffed Acorn Squash Recipe

The recipe below includes a more veggie focused option for the filling, but can include anything that sounds good. We have made these to include rice, beans, various protein options (including chicken, pork, and beef), zucchini, carrots, etc.

Ingredients

• 2 acorn squash, cut in half and seeds removed
• 2 cups shaved brussels sprouts
• 1 lb ground beef
• 1 onion, finely minced
• 5 cloves of garlic, minced
• 1 cup of tomatoes, finely diced
• 2 tsp oregano
• 1 tsp thyme
• 2 tsp chili powder
• salt and pepper to taste

Process

1. Clean and cut the acorn squash in half. Remove seeds and coat in approximately 1/2 tbsp butter per half. Salt and pepper to taste before placing in a 400 degree oven on a cookie sheet. Should take approximately an hour to cook through, add time as necessary until a fork easily moves through the flesh
2. chop all ingredients as noted above and sauté until cooked. In this recipe, we started with the brussels sprouts before adding the meat, onion, and garlic to the pan. Add the spices in as the meat is cooking.
3. Once all ingredients are cooked, stuff the filling into the squash and enjoy!

I hope you enjoy this recipe! – Hailey