Stuffed Acorn Squash

Stuffed Acorn Squash


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Grab a delicious squash and stuff it with fresh onion, celery, and melted cheese. This fall-inspired dish is a perfect meal to fill everyone's bellies.

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Time needed

15 min preparation + 1 1/2 hour cooking

Serving Size / Yield

4 servings


  • 2 small acorn squash, halved and seeded
  • 1/2 C. water
  • 1/2 lb. ground beef
  • 2 T. onion, chopped
  • 2 T. celery, chopped
  • 2 T. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. rubbed sage
  • 3/4 C. milk
  • 1/2 C. cooked rice
  • 1/4 C. cheddar cheese, shredded
  • 1/4 C. mozzarella cheese, shredded

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Invert squash in an 11-in. x 7-in. baking dish. Add water and cover with foil. Bake at 375 degrees Farenheit for about an hour or until tender.
Meanwhile, cook beef, onion, and celery over medium heat until no longer pink; drain. Stir in the flour, salt, and sage until blended. Add milk. Bring to a boil. Cook and stir for two minutes or until thickened and bubbly. Stir in rice.
Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350 degrees Farenheit for 30 minutes. Remove from oven; sprinkle with cheese and bake for five minutes or until cheese is melted

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