Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

From Taste of Home. We look forward to this dinner in the fall . The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a healthy entree and very flavorful - my kids enjoy eating fun-looking foods like this one.

Ingredients Nutrition


  1. Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake,uncovered, at 350 for 35-45 minutes or until almost tender.
  3. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
  4. Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture.
  5. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil.
  6. Bake at 350 for 20-30 minutes or until heated through.
  7. Yield: 6 servings.


Most Helpful

This was a delicious Autumn meal for DH and I, however I did make a number of changes. I used 2 extra garlic cloves, no beef boullion because of allergies but I added some homemade chicken stock for the water in the meat mixture and also cooked the rice in chicken stock to make it more flavourful. I first cooked the onions lightly in extra virgin olive oil before adding the ground beef out of preference. I used Recipe #104344 which is a sweet curry powder in more than double the amount. I sprinkled a little extra brown sugar over the squash before stuffing it and used sea salt for the salt. I added a dash of cinnamon and some freshly ground black pepper along with the other spices and a handful of dark raisins and some pine nuts to the meat when it was almost done. I would love to make this the same way again.

UmmBinat October 19, 2009

This is a flavorful recipe. I did use curry paste instead of powder because its what I had on hand but other than that made exactly as written. We enjoyed this a lot and will make again soon. Oh, I sprinkled a little extra brown sugar over the stuffed squash to carmalize during cooking too. Thank you.

Julie Tremmel January 31, 2008

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