If you love taco night AND cozy fall dinners, you have to try this Stuffed Acorn Squash with Ground Beef! Roasted acorn squash filled with seasoned ground beef, creamy refried beans, and lots of melted cheese. SO GOOD!
And when I say cheesy, I mean CHEESY! Half of the cheese gets mixed right into the warm beef and bean filling, and the rest goes on top before baking. You get that delicious, melty cheese in every bite!
I made this recipe, and it turned out AMAZING! I love how the sweetness of the roasted squash goes with all those savory taco flavors. It's like eating a cheesy burrito, but instead of a tortilla, everything is tucked inside a little roasted squash bowl.
If you love my Easy Baked Beef Chimichangas, I think you're going to love this one too!
And don't forget the toppings! A little sour cream, avocado or simple guacamole, fresh cilantro, and salsa make it even better.
This is definitely a recipe worth saving for your next cozy fall dinner!
Jump to:
- Why You'll Love This Stuffed Acorn Squash Recipe
- Ingredients You'll Need
- How to Make Stuffed Acorn Squash with Ground Beef
- Best Tips for Stuffed Acorn Squash with Ground Beef
- Easy Variations to Try
- What to Serve with Stuffed Acorn Squash
- Can I Make Stuffed Acorn Squash Ahead of Time?
- How to Store and Reheat Leftovers
- Frequently Asked Questions
- More Easy Family Dinner Recipes You'll Love
- If You Make This Stuffed Acorn Squash with Ground Beef...
- 📖 Recipe
Why You'll Love This Stuffed Acorn Squash Recipe
There are so many things I love about this recipe, but here are a few reasons I think you'll love it too!
- It's cheesy and delicious! We mix cheese right into the beef filling AND add more on top. Because why not?!
- Easy to make. Nothing complicated here! Just roast the squash, make the filling, stuff, and bake.
- Perfect for fall. There's something so cozy about roasted squash fresh out of the oven.
- A fun way to switch up taco night. If your family loves my Best Smash Tacos, this is another fun dinner to try!
- Made with simple ingredients. Ground beef, refried beans, taco seasoning, and cheese. Nothing fancy!
- Everyone can add their favorite toppings. Which is always a win when you're feeding a family!
Ingredients You'll Need
You don't need anything fancy to make this cheesy stuffed acorn squash. Just a few simple ingredients that come together into one delicious dinner!
- Acorn squash: These become our little edible bowls! Look for squash that feel heavy for their size and have firm skin.
- Ground beef: I like using lean ground beef so there's less grease to drain. It's also delicious in my Homemade Nachos with Ground Beef.
- Refried beans: These make the filling extra creamy and hearty. Trust me, don't skip them!
- Onion: Adds so much flavor. I like using my veggie chopper to make chopping quick and easy.
- Taco seasoning: An easy way to add all those delicious taco flavors without measuring a bunch of spices.
- Shredded cheddar cheese: For that delicious cheesy flavor.
- Shredded mozzarella cheese: Makes everything extra melty and gooey!
- Olive oil: Just enough to brush the squash before roasting.
- Salt and black pepper: To season the squash.
Don't Forget the Toppings!
This is where you can really make it your own!
I love adding diced tomatoes, avocado, sour cream, fresh cilantro, and a little salsa.
You can also add shredded lettuce, sliced black olives, or jalapeños if you like a little heat.
And if you have a few extra minutes, make my Simple Guacamole Recipe with Jalapeño. It's SO good with this cheesy beef filling!
How to Make Stuffed Acorn Squash with Ground Beef
Don't let the stuffed squash fool you. This recipe is actually really easy to make!
The best part is that while the squash is roasting, you can get the beef filling ready. That means less time in the kitchen and more time enjoying dinner!
Step 1: Prepare the Acorn Squash
Preheat your oven to 400°F.
Carefully cut each acorn squash in half and scoop out the seeds with a spoon.
Brush the cut sides with a little olive oil and sprinkle with salt and black pepper.
Place the squash cut-side down on a parchment-lined baking sheet.
My tip: If your squash is really hard to cut, pop it in the microwave for 2–3 minutes to soften it just a little. Let it cool enough to handle before cutting. It makes things so much easier!
Step 2: Roast the Squash
Place the squash in the oven and roast for 25–30 minutes, or until it's starting to soften.
Don't worry if it's not completely tender yet! We're going to put it back in the oven after adding the filling.
Step 3: Cook the Ground Beef
While the squash is roasting, let's make that delicious filling!
Add the ground beef and chopped onion to a large skillet over medium heat.
Cook until the beef is browned and fully cooked, breaking it into small pieces as it cooks.
Drain any extra grease.
Quick kitchen tip: I love using my veggie chopper for the onion. It takes just a few seconds, and all the pieces come out nice and even. One less thing to spend time on!
If you love easy dinners with ground beef, you should also try my Easy Taco Salad Bowls. Another fun way to enjoy taco night!
Step 4: Add the Beans and Taco Seasoning
Now stir the taco seasoning and refried beans into the cooked beef.
If the mixture looks a little too thick, add a small splash of water.
Give everything a good stir and let it warm through for a couple of minutes.
It should be thick, creamy, and full of flavor!
Step 5: Make It EXTRA Cheesy!
Okay, this is my favorite part!
Add half of the shredded cheddar and half of the mozzarella right into the warm beef mixture.
Stir until all that cheese melts into the beef and beans.
Seriously, this filling is SO delicious! It's creamy, cheesy, and packed with all those yummy taco flavors.
Step 6: Stuff the Acorn Squash
Carefully take the squash out of the oven and flip each half over so the cut side is facing up.
Now spoon that cheesy beef and bean filling into each squash half.
Don't be shy with the filling! Divide it evenly between all six halves.
Step 7: Add More Cheese!
Sprinkle the remaining cheddar and mozzarella right over the tops.
Yes, more cheese!
This is what gives us that beautiful melted, bubbly topping when it comes out of the oven.
Step 8: Bake Until Bubbly
Return the stuffed squash to the oven and bake for another 10–15 minutes, or until the squash is fork-tender and the cheese is completely melted.
If you like those little golden spots on your cheese, you can broil it for the last minute or two. Just keep an eye on it because cheese can brown quickly!
Step 9: Add Your Favorite Toppings
Let the squash cool for a few minutes, then add all your favorite toppings.
I love a little sour cream, diced tomatoes, avocado, and fresh cilantro.
And that's it! Grab a fork and enjoy all that cheesy goodness!
Best Tips for Stuffed Acorn Squash with Ground Beef
Here are a few little things that will help your stuffed acorn squash turn out delicious every time!
- Choose squash that are about the same size. This way they'll roast evenly, and you won't have one that's still hard while the others are ready.
- Don't skip roasting the squash first. The beef filling cooks much faster than the squash, so giving the squash a head start makes everything come together perfectly.
- Use freshly shredded cheese if you can. It melts so nicely into the warm filling. But if you only have pre-shredded cheese, use it! It'll still be delicious.
- Don't add too much water to the filling. You want it creamy and thick, not runny. Remember, we're stuffing it inside the squash!
- Taste before stuffing. Some taco seasoning packets are saltier than others, so give the filling a little taste before adding more seasoning.
- Make it your own! Love spicy food? Add jalapeños. Have leftover corn? Toss it in! This is one of those recipes that's easy to change depending on what you have.
Easy Variations to Try
Don't have everything on the ingredient list? No worries! Here are a few ways to switch things up.
- Ground turkey instead of beef: Works great if that's what you have in the fridge.
- Add corn: A handful of corn adds a little sweetness and extra texture.
- Use black beans: If you don't have refried beans, black beans are delicious too. Just know the filling won't be quite as creamy.
- Make it spicy: Add diced jalapeños, hot sauce, or a pinch of red pepper flakes.
- Switch up the cheese: Monterey Jack, Colby Jack, or a Mexican cheese blend would all be delicious.
- Make it vegetarian: Skip the beef and use extra beans, corn, and sautéed veggies.
And if you have leftover taco-seasoned beef, you can always turn it into another dinner! My Homemade Crunch Wrap Supreme is another fun recipe to try.
What to Serve with Stuffed Acorn Squash
These cheesy stuffed squash halves are pretty filling on their own, so you really don't need much on the side.
But if you're like me and love having something fresh with dinner, here are a few recipes that go SO well with them!
- 10-Minute Avocado Corn Salsa – Fresh, colorful, and so good spooned right over the cheesy filling!
- Grilled Mexican Street Corn – If you love corn, you have to try this one!
- 10-Minute Mango Avocado Salsa – A little sweet, a little tangy, and so refreshing with the savory beef.
- Simple Guacamole Recipe with Jalapeño – Perfect for adding a little extra creaminess.
Can I Make Stuffed Acorn Squash Ahead of Time?
Yes! And I love that about this recipe because some days getting dinner on the table feels like a race against the clock!
You can roast the squash and prepare the beef filling up to 2 days ahead of time.
Keep them in separate airtight containers in the fridge.
When you're ready to eat, stuff the squash with the filling, sprinkle with cheese, and bake at 400°F until everything is heated through and the squash is tender.
It may need a little extra baking time since everything is coming straight from the fridge.
How to Store and Reheat Leftovers
To store: Let the stuffed squash cool slightly, then place it in an airtight container in the refrigerator within 2 hours. It'll keep for up to 3–4 days.
To reheat: Place it in an oven-safe dish, cover loosely with foil, and warm at 350°F until heated through. Or just pop an individual portion in the microwave for a quick lunch! Make sure the center reaches 165°F.
To freeze: You can freeze the assembled squash, but the texture may be softer once thawed. I prefer freezing the beef and bean filling separately for up to 2–3 months, then roasting fresh squash when I'm ready to make dinner.
Frequently Asked Questions
Yes! The skin is edible once it's cooked and tender. I usually just scoop out the soft squash with my fork and eat it along with the cheesy filling. So good!
Nope! That's one of the best things about this recipe. Just cut it in half, scoop out the seeds, and roast. The skin helps hold everything together like a little bowl.
Take a fork and poke the thickest part of the squash. If it slides in easily, it's ready! If it still feels firm, give it a few more minutes in the oven.
I love using ground beef because it tastes SO good with the naturally sweet roasted squash. Add taco seasoning, refried beans, and melted cheese, and you've got the most delicious filling! Ground turkey or chicken would also work if you want to switch things up.
Absolutely! This is such a great way to use it. Just warm your leftover taco meat with the refried beans, mix in the cheese, and stuff the roasted squash.
Yes! Small butternut squash halves work too. Just keep in mind they may need a little longer in the oven, depending on their size.
It can be! You've got ground beef, beans, cheese, and squash all in one delicious dinner. I love adding some fresh toppings and calling it a meal!
More Easy Family Dinner Recipes You'll Love
If you're always looking for something delicious to make for dinner without spending hours in the kitchen, here are a few more recipes I think you'll love!
- Beef Samosa Tortilla Pockets – Crispy tortillas filled with delicious seasoned beef. So good!
- Chicken Thighs and Rice Casserole – An easy, cozy dinner made in one baking dish.
- Chicken Lo Mein Recipe – Perfect for those nights when you're craving takeout!
- Creamy Oven Baked Chicken Thighs – Tender chicken in a delicious creamy sauce.
- 30-Minute Oven-Baked Boneless Skinless Chicken Thighs – One of my favorite easy dinners for busy weeknights!
If You Make This Stuffed Acorn Squash with Ground Beef...
I would LOVE to hear what you think!
Please leave a star rating and a comment below! It makes my day hearing from you, and your reviews help other families find my recipes too!
And if you take a picture, don't forget to tag me @munchkintimeblog on Instagram. I love seeing what you're cooking in your kitchens!
Save this recipe for your next cozy fall dinner, and send it to a friend who loves a good cheesy taco night!
Happy cooking! ❤️
— Love
📖 Recipe
Cheesy Stuffed Acorn Squash with Ground Beef
Equipment
Ingredients
- 1 large acorn squash cut in half
- 1 lb ground beef
- 1 small onion finely diced
- 1 packet taco seasoning about 3 tablespoons of taco seasoning
- 1 cup cheddar cheese shredded and divided
- 1 cup mozzarella cheese shredded and divided
- olive oil for brushing
- sea salt and pepper to taste
- splash water if needed
Optional Toppings
- tomatoes diced
- lettuce shredded
- avocado
- fresh cilantro
- sour cream
- salsa
- black olives
- jalapeno
Instructions
- Prep the squash. Preheat your oven to 400°F. Cut each acorn squash in half and scoop out the seeds. Brush with olive oil, sprinkle with salt and pepper, and place cut-side down on a parchment-lined baking sheet.
- Roast. Bake for 25–30 minutes, until the squash is starting to soften. We'll finish roasting it after adding the filling!
- Cook the beef. Meanwhile, cook the ground beef and chopped onion in a large skillet over medium heat until browned and fully cooked, about 7–10 minutes. Break the meat into small pieces as it cooks and drain any extra grease.
- Add the beans. Stir in the taco seasoning and refried beans. Add a little water if the mixture seems too thick, then cook for another 2–3 minutes until everything is heated through.
- Make it cheesy! Add half of the cheddar and half of the mozzarella right into the warm beef mixture. Stir until melted and creamy. SO GOOD!
- Stuff the squash. Carefully flip the roasted squash halves over and divide the cheesy beef filling evenly between them.
- More cheese! Sprinkle the remaining cheddar and mozzarella right over the tops.
- Bake until bubbly. Return to the oven for 10–15 minutes, or until the squash is fork-tender and the cheese is melted and bubbly. Add more time if needed.
- Add toppings and enjoy! Let cool for a few minutes, then add your favorite toppings. I love avocado, sour cream, diced tomatoes, and cilantro!
Notes
- Make chopping easier: Use a veggie chopper for the onion and toppings. It's quick, easy, and gives you evenly sized pieces.
- Cheese: Use 1 cup of each cheese for a lighter cheesy filling or 2 cups of each if you love it extra cheesy!
- Don't add too much water: You want the filling thick and creamy, not runny.
- Make ahead: Roast the squash and prepare the beef filling up to 2 days ahead.
- Storage: Refrigerate leftovers for up to 3–4 days.
- Reheating: Warm in the oven at 350°F or microwave until heated through to 165°F.
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