Ground Beef Apple Filled Acorn Squash Halves
Experience the perfect harmony of savory and sweet with Ground Beef Apple Filled Acorn Squash Halves—a cozy, fall-inspired dish that’s as delightful to eat as it is to serve. Roasted acorn squash provides a tender, caramelized base for a delectable filling of seasoned ground beef, sautéed onions, and garlic, paired with the tart sweetness of diced Granny Smith apple. A medley of warming cinnamon, earthy thyme, crunchy pecans, and tangy dried cranberries elevates this dish, creating a symphony of flavors in every bite. Top it with optional Parmesan for a touch of creamy richness. Ready in just over an hour, this recipe is a wholesome, gluten-free, and visually stunning centerpiece perfect for weeknight dinners or festive gatherings alike!
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Recipe Information
Ingredients
- 2 whole Acorn squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 medium Granny Smith apple, diced
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Dried thyme
- 0.25 cup Pecans, chopped
- 0.25 cup Dried cranberries
- 0.25 cup Parmesan cheese, shredded (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds with a spoon.
Brush the cut sides of the squash halves with 1 tablespoon of olive oil and season 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 30 minutes or until the flesh is fork-tender.
Meanwhile, 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 additional minute.
Add the ground beef to the skillet and cook until fully browned, breaking it up into small pieces with a wooden spoon as it cooks. Season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, cinnamon, and thyme.
Stir in the diced apple, chopped pecans, and dried cranberries. Cook for 3-5 minutes until the apple softens slightly.
Remove the squash halves from the oven and turn them cut side up. Evenly divide the ground beef and apple mixture among the four squash halves, packing it gently into the cavities.
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes to let the flavors meld together.
If using Parmesan cheese, sprinkle it over the tops of the squash halves during the last 5 minutes of baking.
Remove from the oven and let cool for 5 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 867 mg | 18% | |
*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.
