Dinner in a Squash Shell
Transform your dinner table with the cozy and flavorful magic of "Dinner in a Squash Shell." This hearty, all-in-one meal combines roasted acorn squash with a savory filling of seasoned ground beef (or turkey), tender vegetables, and perfectly cooked rice, all crowned with a golden layer of melted cheddar cheese. Packed with the warm, comforting spices of cumin, oregano, and paprika, this dish not only delivers on taste but also makes for an impressive presentation. The natural sweetness of roasted squash pairs beautifully with the rich, savory filling, creating a balanced and satisfying meal that's perfect for chilly evenings. Ready in just over an hour and brimming with wholesome ingredients, this recipe is ideal for busy weeknights or as a crowd-pleasing, gluten-free entree. Garnish with fresh parsley for a vibrant pop of color and extra elegance when serving. Cooking enthusiasts and health-conscious foodies alike will love this simple yet stunning dish!
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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 turkey
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, diced red bell pepper
- 1 cup cooked rice
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash 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 the prepared baking sheet. Roast in the oven for 30-35 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 for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef (or turkey) to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the diced red bell pepper, cooked rice, tomato paste, oregano, cumin, paprika, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 2-3 minutes until heated through and well combined.
Remove the roasted squash from the oven and carefully flip them over so the cut sides face up.
Spoon the meat and rice mixture evenly into each squash half, heaping it slightly if needed.
Top each filled squash half with shredded cheddar cheese.
Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1051 mg | 22% | |
*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.
