Acorn Squash Stuffed with Curried Meat
Transform your dinner routine with this hearty and flavor-packed Acorn Squash Stuffed with Curried Meat recipe. Perfectly roasted acorn squash halves serve as edible bowls filled with a rich and aromatic mixture of curried ground beef or lamb, infused with spices like cumin, cinnamon, and curry powder. The natural sweetness of the squash pairs beautifully with the savory and slightly spiced meat filling, while a garnish of fresh cilantro and optional Greek yogurt adds a burst of freshness and creaminess. Ready in just over an hour, this comforting dish is not only visually striking but also packed with wholesome ingredients, making it a great option for a cozy weeknight dinner or an impressive addition to your fall menu. Perfect for fans of savory baked dishes and Indian-inspired flavors!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground beef or ground lamb
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 cup canned diced tomatoes
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup plain Greek yogurt (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender when poked with a fork.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion, minced garlic, and minced ginger to the skillet. Sauté for 3-4 minutes, or until the onion becomes translucent.
Add the ground beef or ground lamb to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 5-6 minutes. Drain any excess fat if necessary.
Stir in the curry powder, ground cumin, and ground cinnamon. Cook for another minute, allowing the spices to toast and become fragrant.
Add the canned diced tomatoes. Stir well, reduce the heat to low, and let the mixture simmer for 10 minutes. Taste and adjust seasoning with more salt or pepper, if needed.
Once the acorn squash is done roasting, remove it from the oven and carefully flip the halves over (cut side up).
Spoon the curried meat mixture evenly into each squash half, pressing gently to pack it in.
Return the stuffed squash to the oven and bake for an additional 10 minutes at 400°F (200°C).
Remove the squash from the oven and let it cool slightly. Garnish with chopped cilantro and a dollop of plain Greek yogurt if desired.
Serve warm and enjoy this hearty and flavorful dish!
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 83.4 g | 298% | |
| Total Sugars | 15.7 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1122 mg | 86% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 9657 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
