Baked Stuffed Acorn Squash With Beef and Tomatoes

Stuffed Acorn Squash with Beef on plate
Diana Rattray
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
350 Calories
14g Fat
22g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 350
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 27%
Cholesterol 101mg 34%
Sodium 487mg 21%
Total Carbohydrate 22g 8%
Dietary Fiber 7g 25%
Total Sugars 4g
Protein 35g
Vitamin C 33mg 165%
Calcium 106mg 8%
Iron 5mg 29%
Potassium 1202mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This baked stuffed squash is a delicious alternative to sweetened squash and easy to prepare. The beef is lightly seasoned with tomatoes and a hint of cinnamon.

Serve the stuffed squash with a tossed salad or rice dish. Baked potatoes could be cooked in the same oven along with the squash.


  • 2 medium acorn squash

  • 1 pound lean ground beef, round or chuck

  • 1/4 cup coarsely chopped red or green bell pepper

  • 1/2 cup coarsely chopped onion

  • 1 dash freshly ground black pepper

  • 1/2 teaspoon salt

  • 1 (14.5 ounce) can diced tomatoes, drained

  • 1 tablespoon finely chopped fresh parsley

  • 1/4 teaspoon ground cinnamon, optional

Steps to Make It

  1. Line a 9 x 13 x 2-inch baking pan with foil; lightly grease the foil or spray with nonstick olive oil or cooking spray. Heat oven to 350 F.

  2. Cut the squash in half lengthwise and scoop out seeds. Spray the cut sides with olive oil spray or nonstick cooking spray and place, cut-side down, on the foil. Add about 1/2 inch of water to the pan then cover with foil. Bake for 45 to 55 minutes or until tender.

  3. In a large skillet over medium heat, sauté the ground beef with bell pepper and onion, stirring, until beef is no longer pink and vegetables are tender. Drain and discard excess drippings. Add pepper, salt, tomatoes, parsley, and cinnamon, if using. Cook, stirring, until hot and bubbly.

  4. Scoop the ground beef and tomato mixture into the squash shells. Arrange the stuffed squash in the baking pan.

  5. Bake in the preheated oven for about 20 to 25 minutes or until hot.


  • Add a topping of shredded mild cheddar or cheddar jack cheese to the stuffed squash about 5 minutes before it's done.

Recipe Variation

  • Tex-Mex Stuffed Acorn Squash: Reduce the ground beef to 1/2 pound; brown the ground beef, onion, and peppers and then add 1 can (15 ounces) of drained black beans and 1 can (12 ounces) of drained corn kernels. Season with salt and pepper and 1 1/2 teaspoons of chili powder. Add the tomatoes. Omit the cinnamon and replace the parsley with cilantro, if desired. Stuff the squash and bake as directed. Top with shredded cheddar, pepper jack, or a Mexican blend of cheeses about 5 minutes before it's done.