Curried Beef Stuffed Squash
Elevate your dinner table with this flavorful Curried Beef Stuffed Squash, a vibrant medley of tender roasted acorn squash filled with a richly spiced ground beef mixture. Perfectly seasoned with warming curry powder, cumin, and paprika, the filling is complemented by sweet bursts of peas, juicy diced tomatoes, and a touch of fresh cilantro. This easy yet impressive dish brings together the comforting heartiness of baked squash with the exotic flair of curried spices, all prepared in under an hour. Ideal for weeknight dinners or seasonal gatherings, this recipe can be served solo or enhanced with a cooling dollop of Greek yogurt. Packed with bold flavors and wholesome ingredients, it's a showstopping main course that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 large acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 cup diced tomatoes
- 0.5 cup frozen peas
- 2 tablespoons, chopped fresh cilantro
- 0.25 cup plain Greek yogurt (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Slice the acorn squashes in half lengthwise and scoop out the seeds to create a hollow cavity for stuffing.
Brush the cut sides of the squash halves 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 oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the curry powder, ground cumin, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1-2 minutes to toast the spices.
Mix in the diced tomatoes and frozen peas, and simmer for 5 minutes until the mixture is heated through and slightly thickened.
Remove the skillet from heat and stir in the chopped cilantro.
Turn the roasted squash halves cut-side up and carefully fill each cavity with the curried beef mixture.
Return the stuffed squashes to the oven and bake for an additional 10 minutes to heat through.
Remove from the oven and let cool slightly. Serve warm, optionally with a dollop of plain Greek yogurt on top.
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 389.5 g | 142% | |
| Dietary Fiber | 117.3 g | 419% | |
| Total Sugars | 17.2 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1326 mg | 102% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 12640 mg | 269% | |
*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.
