Ground beef stuffed acorn squash brings together tender roasted squash and a savory wild rice filling. Onion, sage, and garlic give the beef a familiar, hearty flavor, while the rice makes each stuffed half satisfying as a main course.
The ingredients cook alongside one another before a short final bake brings the filling and squash together. Paying attention to how the squash sits and how moist the filling feels helps you get a dish that is easy to serve and enjoyable to eat.
Why these ingredients work together
Acorn squash has a gently sweet, earthy flavor that pairs well with browned ground beef and sage. The long-grain and wild rice blend adds a pleasantly varied texture: the grains give the filling structure, while the beef and onion keep it savory. Low-sodium beef broth seasons the rice and adds depth without making the filling depend on salt alone.
Olive oil coats the squash so its cut surface roasts evenly, and a little more helps the onion and beef cook in the skillet. Garlic goes in after the beef browns; its brief time in the pan adds flavor without letting it scorch. Salt and black pepper finish the rice and beef mixture, so taste and season with care as you work.
Coordinate the squash and rice
The squash and rice cook at the same time, which helps the process flow. Arrange the squash cut side down on a rimmed baking sheet so the cut surface meets the pan as it begins to soften. The rice cooks covered over low heat after coming to a boil; keep the lid on while it simmers so it can become tender without losing too much moisture.
Check the rice for tenderness before adding it to the skillet. If it is still firm, give it more time to cook rather than expecting the final bake to finish it. The squash should be beginning to soften after roasting, but it will get another chance to become fork-tender once filled.
Build a filling that stays savory
Cook the diced onion until softened before adding the ground beef and sage. Break the beef into small crumbles as it browns so it mixes evenly with the rice and fits neatly into the squash halves. Once the beef is browned, stir in the minced garlic briefly, then fold in the cooked rice and broth with the salt and pepper.
Aim for a filling that is moist enough to hold together without becoming soupy. Stirring the rice into the beef distributes the onion, sage, and seasoning throughout, rather than leaving the flavors in separate layers. If the squash halves wobble in the baking dish, trimming a thin slice from the rounded underside before roasting gives each one a steadier base.
Finish until tender
Turn the roasted squash cut side up in a baking dish and divide the filling among the halves. The final bake warms the filling and brings the flavors together while the squash continues to soften. Check the flesh with a fork: it should yield easily, and the filling should be hot throughout.
For easier serving, let each filled half rest securely in the dish while you portion it. The squash is tender when done, so use a broad spatula to support the bottom as you lift it. Keeping the halves upright also helps the beef and rice stay nestled inside.
Frequently Asked Questions
How can I tell when the acorn squash is done?
Check the flesh with a fork after the final bake. It should be fork-tender, not firm near the skin. The squash gets a head start roasting cut side down, then finishes cooking with the beef and rice filling inside.
What should I do if a squash half rocks in the dish?
Trim a thin slice from the rounded underside before roasting to create a flatter base. Set the half securely in the dish before filling it, which helps keep the beef and rice in place during the final bake.
Why does the recipe cook the squash and rice at the same time?
Roasting the squash while the rice simmers lets both components make progress together. The rice should be tender before it goes into the beef mixture; the final bake warms the filling and finishes softening the squash.
Ground Beef Stuffed Acorn Squash with Wild Rice
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes1
hour35
minutes580
kcal1
hour20
minutesTender roasted acorn squash halves hold a savory filling of browned ground beef, onion, sage, and wild rice. A short final bake warms the filling and brings the flavors together.
Ingredients
- Squash
2 medium acorn squash
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
- Wild rice
1 cup long-grain and wild rice blend
2 cups low-sodium beef broth
- Beef filling
1 tsp olive oil
1 small yellow onion, finely diced
1 lb 85% lean ground beef
1 tsp dried sage
2 garlic cloves, minced
1/4 cup low-sodium beef broth
1/2 tsp kosher salt
1/4 tsp black pepper
Directions
- Heat the oven to 400°F. Halve the squash lengthwise and scoop out the seeds. Rub the cut sides with olive oil and season with salt and pepper.
- Combine the wild rice blend and 2 cups beef broth in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook until tender, about 40 minutes total.
- While the rice cooks, arrange the squash cut side down on a rimmed baking sheet and roast for 30 minutes, until beginning to soften. The squash and rice cook at the same time.
- When the rice is tender and the squash has roasted, heat 1 tsp olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the ground beef and sage; cook for 7 minutes, breaking the beef into small crumbles, until browned and it reaches 160°F. Stir in the garlic and cook for 30 seconds. Add the cooked rice, 1/4 cup broth, salt, and pepper; stir for 30 seconds.
- Turn the squash cut side up in a baking dish and divide the beef and rice filling among the halves. Bake for 15 minutes, until the squash is fork-tender and the filling is hot.
Notes
- If a squash half rocks in the baking dish, trim a thin slice from its rounded underside before roasting so it sits flat.
