This comforting dish transforms humble winter squash into a hearty main course. The sweet, nutty flesh of buttercup or acorn squash provides the perfect vessel for a savory filling of browned ground beef, sauted onions, celery, and tangy oregano. A touch of Worcestershire sauce adds depth, while chopped raisins offer a subtle sweetness that complements the savory meat. Topped with melting cheddar cheese, these stuffed squash halves bake until tender and bubbly. Its a satisfying, home-style meal perfect for chilly evenings, family dinners, or when you want to use up seasonal produce. Simple to prepare yet impressive enough for guests, this recipe balances sweet and savory flavors beautifully.
Squash Stuffed With Beef
Description
This comforting dish transforms humble winter squash into a hearty main course. The sweet, nutty flesh of buttercup or acorn squash provides the perfect vessel for a savory filling of browned ground beef, sauted onions, celery, and tangy oregano. A touch of Worcestershire sauce adds depth, while chopped raisins offer a subtle sweetness that complements the savory meat. Topped with melting cheddar cheese, these stuffed squash halves bake until tender and bubbly. Its a satisfying, home-style meal perfect for chilly evenings, family dinners, or when you want to use up seasonal produce. Simple to prepare yet impressive enough for guests, this recipe balances sweet and savory flavors beautifully.Ingredients
Directions
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Preheat oven to 375F (190C).
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Cut squash in half and scoop out seeds and strings.
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Place squash halves cut-side down in a baking dish.
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Add 1/4 inch of water to the dish and cover tightly with foil.
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Bake for 45 minutes, until squash is almost tender when pierced with a fork.
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Meanwhile, melt butter in a skillet over medium heat.
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Saut onion and celery until softened, about 5 minutes.
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Add ground beef to the skillet and cook until browned, breaking it up with a spoon.
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Drain excess fat if necessary.
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Stir in salt, pepper, oregano, Worcestershire sauce, and raisins; mix well.
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Remove squash from oven and carefully turn halves over so they are cut-side up.
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Spoon the beef mixture into the hollowed centers of the squash halves.
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Top each half with shredded Cheddar cheese.
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Return to oven and bake uncovered for 15 minutes, until cheese is melted and squash is fully tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 15.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.8mg1%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 0.7g3%
- Sugars 1.7g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.
Substitutions: You can use ground turkey or chicken instead of beef for a lighter option. Substitute mozzarella or Monterey Jack for Cheddar if preferred.
Variations: Add diced bell peppers or mushrooms to the filling for extra texture and flavor. For a spicy kick, add a dash of cayenne pepper or hot sauce to the beef mixture.
Tip: If your squash is very large, you may need to bake it longer initially. Check for tenderness by inserting a knife into the flesh; it should slide in easily.
