Cheesy Stuffed Acorn Squash with Ground Beef
Roasted acorn squash stuffed with seasoned ground beef, creamy refried beans, and lots of melted cheddar and mozzarella cheese. It's like a cheesy burrito tucked inside a roasted squash bowl! Such a delicious and easy fall dinner!
Servings: 4 servings
Calories: 541kcal
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.
Nutrition
Calories: 541kcal | Carbohydrates: 15g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 592mg | Potassium: 749mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1044IU | Vitamin C: 14mg | Calcium: 401mg | Iron: 3mg