Lasagna Stuffed Acorn Squash
Stuffed acorn squash filled with ground beef, a simple and savory sauce, and three kinds of cheese you find in a classic lasagna will remind you of your favorite Italian comfort food recipe. But swapping the pasta in this acorn squash recipe, you’ll cut the carbs and turn it into a veggie packed dinner that’s quicker and easier than the original, plus it’s gluten free. With all the meaty, cheesy goodness you love in a healthy dinner recipe that’s ready in about 30 minutes, get ready to make this Lasagna Stuffed Acorn Squash.
Lasagna Stuffed Roasted Acorn Squash Recipe
Have you guys discovered the service at your grocery store where they will shop for you? Oh my goodness, game changer. I was totally against this for the longest time. I wanted to look at my meat, feel my fruits and veggies, the whole nine yards. Maybe it’s the food blogger thing, wanting food that is photogenic when I’m making and photographing, say, Maple Roasted Brussels Sprouts and Butternut Squash or Cereal and Yogurt Stuffed Apples.
Plus when I first tried it, I think it took me three times as long to place my order (their app was kind of glitchy), nevermind having to go and pick it up and haul it out to my car. But at the grocery store near my house now, get this, you place the order, drive up, hit a button outside, and they come and load it in your car. Swipe the credit card and you are done!
Plus, despite the fee, I think it really does save me money. First of all, since I do still like to see my meat, I tend to buy that in bulk either at my warehouse club or when it goes on sale at the store, and I make a trip myself. When you buy meat in bulk, it’s usually at a lower price. It’s easier to stick to my list since I am not in the store giving in to impulse buys.
And I don’t use the service all the time. Most of the time I still go to the store, and then I just wait for an email to come along that waives the fee if you place a $50 or $100 grocery order.
If I have a particularly crazy week, it does save me some time to be able to “do my grocery shopping” while I’m sipping on my Blended Iced Coffee in the morning or watching Netflix late at night from my couch and just pick it up when I am out and about doing drop offs, pick ups, or errands the next day. And the sanity I save by not having to drag two kids through the grocery store… priceless!
And I know what I’ll be putting on my next grocery order. We loved this recipe so much that I definitely need the ingredients to make this recipe again…
Lasagna Stuffed Acorn Squash Recipe Tips…
- Acorn squash recipes can be very budget-friendly in the fall and winter when it is in season. Ground beef recipes are also frugal options. Combine the two into this economical dish that also just uses tomato sauce and cheese.
- Using a very sharp knife, cut the squash in half and scoop out the seeds. Then roast cut side down for about 20 minutes.
- While it roasts, you’ll make the meat sauce by browning the ground beef, seasoning simply and adding the tomato sauce.
- Remove the squash from the oven flip over, and fill the squash halves with ricotta cheese and the meat sauce mixture.
- Top with mozzarella and parmesan cheese and pop back the stuffed squash in the oven just until the cheese melts and browns slightly.
- To keep the meal low carb and gluten free, serve it with a simple salad drizzled with Greek Yogurt Creamy Balsamic Vinaigrette Salad Dressing, Spinach Artichoke Cheesy Cauliflower Bread Sticks, or roasted broccoli.
- If the carbs aren’t a concern, serve some pasta as a side dish or even some crusty bread to dunk into that gooey middle.
A few things you might need to make this Acorn Squash recipe…
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If you like this recipe, you might also like some other stuffed vegetable recipes like these…
- Eggplant Parmesan Stuffed Eggplant
- Skinny Beef Stroganoff Stuffed Spaghetti Squash
- Greek Chicken Stuffed Zucchini Boats
- Bolognese Stuffed Mushrooms
- Shepherd’s Pie Stuffed Peppers
- Pressure Cooker Stuffed Cabbage Rolls from Pressure Cooking Today
- Chicken Salad Stuffed Tomatoes from The Noshery
You could also try stuffing your cheesy goodness inside a Lasagna Stuffed Meatloaf! Check this out…
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Lasagna Stuffed Acorn Squash Recipe
In the fall, everyone is looking easy dinners for busy nights, and it’s also the time of year for acorn squash recipes. For many people the pasta is the comfort food element of a classic dish like the World’s Best Lasagna, but if you are all about the meat and cheese, this is the meal for you. This recipe has that all stuffed into a bowl you can eat. And that bowl is a vegetable. That means your protein and your veggies all in one dish, plus it’s an inexpensive meal to make, and doesn’t take a ton of time or effort.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
All the cheesy, saucy, meaty goodness of your favorite Italian comfort food recipe in a veggie bowl. Gluten free and low carb
- 2 small acorn squash cut in half and seeds removed
- olive oil
- salt and pepper
- 1/2 medium onion
- 1 pound lean ground beef
- 1 cup tomato sauce plus additional for serving if desired
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 Tablespoon grated parmesan cheese
- Preheat oven to 400°F. Coat a baking sheet with olive oil; set aside.
- Brush each squash cut half with ¼ teaspoon olive oil, then sprinkle with salt and pepper. Roast the squash cut side down until tender, about 20-25 minutes.
- While the squash is baking, heat a teaspoon of olive oil in a skillet over medium heat. Add the onion and ground beef, season with salt and pepper, brown the ground beef, breaking up as it cooks.
- Darin any excess grease, then stir in the tomato sauce and cook until heated through.
- Remove the squash from the oven and flip them over. Place a quarter cup of ricotta cheese in the bottom of each of the squash. Divide the meat mixture between the squash and top each with a quarter cup of mozzarella and about a teaspoon of parmesan cheese.
- Return squash to the oven and baked for about another ten minutes until the squash is tender and the cheese is melted and slightly browned.
And more budget-friendly meals…
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper