Cheesy Beef & Marinara Stuffed Acorn Squash
A comforting, hearty acorn squash half filled with seasoned ground beef, rich pasta sauce, and melted mozzarella. A perfect beginner-friendly meal.
Ingredients
- 1 medium acorn squash
Substitute: Butternut squash (halved, seeded)
- 1/4 tsp salt
- 1/2 tsp garlic powder
Substitute: 1 clove fresh garlic, minced
- 1/8 tsp black pepper
- 1/2 tsp onion powder
Substitute: 1/4 small onion, finely diced
- 3/4 cup pasta sauce
Substitute: Crushed tomatoes with Italian seasoning
- 1/2 lb (8 oz) ground beef 8020 lean
Substitute: Ground turkey or chicken
- 4 oz (about 1/2 cup chopped) mozzarella balls fresh or lowmoisture
Substitute: Shredded mozzarella or provolone
- 1 tbsp olive oil for squash
Substitute: Any neutral cooking oil
Equipment Needed
- • Baking sheet
- • Large skillet (oven-safe preferred, but not critical)
- • Chef's knife
- • Cutting board
- • Mixing spoon
- • Measuring cups
- • Measuring spoons
Nutrition (per serving)
Calories
600
Protein
40g
Carbs
45g
Fat
30g
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare your acorn squash by carefully cutting it in half lengthwise (from stem to base). Scoop out the seeds and stringy bits from the center using a spoon. (This makes space for the filling.)
⏱️ 5 minutes
Technique: preheating, preparing vegetables
- 2
Place the squash halves cut-side up on a baking sheet. Drizzle 1/2 tablespoon of olive oil over the cut sides, then sprinkle with 1/8 teaspoon of salt and a pinch of pepper. Flip the squash halves cut-side down on the baking sheet. Roast (cook with dry heat in the oven) for 25-30 minutes, or until fork-tender (easily pierced with a fork) but still holding its shape. Set aside.
⏱️ 30 minutes
Technique: roasting
- 3
While the squash roasts, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until it's fully browned (no pink visible). This takes about 7-10 minutes. Drain any excess grease from the skillet.
⏱️ 10 minutes
Technique: browning
- 4
Reduce the heat to medium. Stir in the garlic powder, onion powder, remaining 1/8 teaspoon of salt, and a pinch of pepper with the browned beef. Cook for 1 minute, stirring constantly, until fragrant (smelling strongly and pleasantly).
⏱️ 1 minute
Technique: sautéing
- 5
Pour in the pasta sauce and bring to a gentle simmer (bubble softly). Let it simmer for 3-5 minutes, allowing the flavors to meld (mix together well) and the sauce to thicken slightly.
⏱️ 5 minutes
Technique: simmering
- 6
Carefully remove the roasted squash halves from the oven. Spoon the beef and pasta sauce mixture evenly into the hollows of each squash half. Top each with the chopped mozzarella balls.
⏱️ 3 minutes
Technique: assembling
- 7
Return the stuffed squash to the oven and bake for another 10-12 minutes, or until the mozzarella is melted and bubbly (forming small, active bubbles) and slightly golden. Let cool for a few minutes before serving.
⏱️ 12 minutes
Technique: baking
⚠️ Common Mistakes to Avoid
- • Not draining excess grease from the ground beef, which can make the filling oily.
- • Overfilling the squash, causing the filling to spill out during baking.
- • Over-roasting the squash initially, making it too soft to hold the filling.
Why Easy?
✓ What makes it easier:
- • Simple ingredients and preparation steps.
- • Basic cooking techniques like browning meat and roasting vegetables.
- • Visual cues clearly indicate doneness for squash and cheese.
! What requires attention:
- • Cutting the acorn squash can be tricky; use a sharp knife and flat surface.
- • Ensuring the squash is roasted to the right tenderness (not too soft, not too hard).
