Italian Stuffed Acorn Squash with Ground Beef
This easy Italian stuffed acorn squash recipe has the saucy, gooey goodness of a beefy lasagna, only lower in carbs and ready in about 30 minutes! The whole family loves the savory ground beef and sauce, plus three kinds of cheese, in a veggie-packed and budget-friendly easy dinner.
Love this recipe? Try loading that ground meat and cheese inside a mozzarella-stuffed meatloaf!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Baking
- Dietary Info: Gluten-free
- Skill Level: Easy
If you are all about the sauce, meat, and cheese in a classic homemade lasagna, this stuffed acorn squash is the meal for you. This Italian-inspired recipe has juicy ground beef, ricotta, and mozzarella cheese stuffed into roasted acorn squash for a bowl you can eat. It’s absolutely delicious and a great gluten-free alternative to traditional lasagna!
About This Cheesy Stuffed Acorn Squash Recipe
- Lasagna flavors with half the effort. When we’re craving a cheesy lasagna but don’t have time to make all those layers, this is the perfect easy dinner for busy nights.
- A family favorite. My family loves digging into Italian stuffed acorn squash as one of our favorite cold-weather meals. The kids even think it’s fun to eat their squash bowls. It’s like a low-carb, veggie-packed bread bowl!
- Budget-friendly. Acorn squash recipes can be a frugal choice, especially in the fall and winter when squash is in season. Ground beef is also an affordable option, and I always seem to have it in the freezer! The only other ingredients are tomato sauce and cheese.
Ingredients You’ll Need
The ingredients in this ground beef stuffed acorn squash are easy to come by. Here’s a shopping list for you (you’ll find precise measurements in the recipe card below):
- Acorn squash – You will need two acorn squashes that you cut in half lengthwise and scoop out the seeds.
- Olive oil – Or your choice of cooking oil.
- Ground beef – I usually use 93% lean, but go with what you like best. You can also make this recipe with ground chicken, turkey, or ground Italian sausage.
- Onion – You’ll need half of a medium one, diced.
- Tomato sauce – Use your favorite store-bought or homemade marinara sauce, or simply a small 8-oz can of sauce.
- Ricotta cheese – Whole milk or part-skim is fine.
- Mozzarella cheese – You’ll want it shredded, but for the best melting, I always recommend buying a block and shredding it yourself instead of buying pre-shredded cheese in a bag.
- Parmesan cheese – Buy it grated or freshly grate it yourself. For the best flavor, try to get fresh Parmesan and not the stuff in the green canister.
What Is Acorn Squash?
Like butternut squash and pumpkin, acorn squash is a winter squash with a slightly sweet, mild flavor and an almost buttery texture. It gets its name from its acorn-like shape. Acorn squash can be served or stuffed with grains like wild rice or quinoa, sweet flavors like apples or dried cranberries, and earthy herbs such as sage and thyme. These options are perfect to serve alongside a Thanksgiving turkey.
How to Cut an Acorn Squash
Be very careful when cutting acorn squash, and make sure to use a large, sharp knife. I’ll usually flip the squash upside down on its flatter end, since it’s more stable, and cut bottom to top.
- Stabilize the squash. Make sure to cut the squash on a stable surface, such as a large wooden cutting board with a damp kitchen towel underneath. This helps to prevent the cutting board from moving around.
- Cut. Using a very sharp knife, cut the squash in half from top to bottom.
- Clean out the seeds. Scoop out the seeds, and you’re ready to roast!
How to Make Italian Stuffed Acorn Squash
After you’ve sliced and cleaned out the squash halves, it’s time to roast the squash and then stuff it with a savory lasagna-inspired ground beef filling.
- Roast the squash. After cutting your acorn squash, place the halves on a baking sheet and brush the insides with olive oil. Sprinkle with salt and pepper, flip them over, and bake them cut side down at 400°F for about 20 minutes.
- Make the meat sauce. While the acorn squash roasts, heat a bit of olive oil in a skillet over medium heat. Add the ground beef and onions, plus a pinch of salt and pepper. Then saute, breaking up the ground beef while it is cooking, until it is no longer pink. Stir in the tomato sauce, and adjust seasonings to taste.
- Stuff the squash. Remove the squash from the oven, flip each side over, and fill the squash halves with ricotta cheese and the meat sauce mixture. Top with mozzarella and parmesan cheese and pop the stuffed squash back in the oven just until the cheese melts and browns slightly.
Recipe Tips
- Be budget-friendly. While you can use a jar of marinara or make your own, a simple, inexpensive 8-oz can of tomato sauce is all you need. There is just enough in the can, and you won’t have leftovers from a jar to go to waste.
- Save time. Take a few minutes to prep your squash, and while it is roasting, prepare the fillings.
- Change the meat. Feel free to substitute the ground beef with ground chicken or turkey for a leaner option. You can also use ground pork or Italian sausage removed from its casings to add additional flavor.
- Make it vegetarian. Alternatively, skip the meat altogether or add some chopped mushrooms or chickpeas for a vegetarian option.
- If you are not filling your squash and just eating it roasted, you may want to give it another 5 to 10 minutes in the oven with the cut side up. Try giving it a sprinkle of your favorite dried herbs or spices, or a drizzle of maple syrup.
Storing Leftovers
- Refrigerate. If wrapped or sealed well, your stuffed acorn squash can be refrigerated for 2 or 3 days.
- Reheat. You can reheat it in the microwave for 2-4 minutes until heated through. Or pop it back in a 400°F oven for 5-10 minutes, until hot.
- Freeze. You can also freeze it for up to two months. Just be sure to thaw overnight in the refrigerator before reheating.
What to Serve with Stuffed Acorn Squash
You can take inspiration from your favorite Italian dinners for side dishes to serve with this meal.
- Serve it with a simple salad drizzled with this creamy balsamic salad dressing, or try a Caprese zoodles salad.
- To add some green veggies, toss some roasted broccoli with parmesan cheese or balsamic roasted veggies in the oven along with the squash.
- Make some gluten-free garlic breadsticks to sop up the saucy stuffing. Or, try cheesy cauliflower breadsticks.
- You can even serve it with a side of pasta, gluten-free gnocchi, spaghetti squash, or zoodles.
Can You Eat the Skin of an Acorn Squash?
After roasting, the skin of acorn squash typically becomes quite tender, so yes, you can eat it if you like. However, if you prefer not to eat the skin, the flesh does separate from the skin quite easily. That is why it is recommended to roast acorn squash with the skin on. Due to the thickness of the skin and the grooves, it is very difficult to peel before baking.
Italian Stuffed Acorn Squash
Ingredients
- 2 small acorn squash cut in half and seeds removed
- 2 teaspoons olive oil, divided
- salt and pepper
- 1/2 medium onion
- 1 pound lean ground beef
- 1 cup tomato sauce, plus additional for serving if desired (can use any type from a can or jar, or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 Tablespoon grated parmesan cheese
Instructions
- 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.
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I just made this for supper. What a great recipe. So tasty. Will definitely make this again. Thanks a lot for sharing!
So glad you enjoyed it!
Just made this. It was wonderful. I used chicken which turned out great. My husband went back for thirds and he is usually a take one and then eat dessert kind of guy. We will be making this again.
Oh yay, so happy to hear this!
Yum! This squash looks so awesome!!
My grocery store does the curb-side pick up as well, but if you order $100 its free. I LOVE it! With two small kids, its an amazing service!
Wow, I wish mine were free. It is sometimes, but I can easily spend $100 on every order!
You had me at lasagna stuffed. More food should be stuffed with lasagna! lol
Hahahaha!
Oh my goodness that certainly looks delicious.
I’ve made this with spaghetti squash but never acorn. It sounds delicious!
My silly boys won’t eat spaghetti squash!!
THAT LOOKS INCREDIBLE!
What a terrific idea! Sure a lot healthier than regular lasagna, but still cheesy and delicious!
I’m all over this recipe! Like this week! Love how their are actually no noodles in it because I’m all about the meat and cheeses too!
That lasagna looks so delicious! I only have acorn squash right now so this would be a perfect meal for us! Grumpy’s all about the pasta noodles but he’s loving on squash also so I’m sure he’ be all over this!