This delightful beef and mushroom stuffed acorn squash recipe brings together the earthy flavors of mushrooms and the hearty taste of ground beef. The acorn squash serves as a perfect vessel, adding a touch of sweetness and a beautiful presentation to the dish. It's a comforting and wholesome meal that's perfect for any occasion.
While most of the ingredients in this recipe are commonly found in your pantry or fridge, you may need to pick up acorn squash if it's not a regular item in your kitchen. Additionally, ensure you have breadcrumbs and your choice of shredded cheese on hand, as these might not be staple items for everyone.

Ingredients For Beef And Mushroom Stuffed Acorn Squash
Acorn squash: A winter squash with a sweet, nutty flavor that serves as the base for the stuffing.
Ground beef: Provides a rich, meaty flavor and protein to the stuffing.
Mushrooms: Adds an earthy taste and texture to the stuffing.
Onion: Enhances the flavor with its sweetness and slight sharpness.
Garlic: Adds a pungent and aromatic flavor to the dish.
Breadcrumbs: Helps bind the stuffing together and adds a slight crunch.
Shredded cheese: Melts on top, adding a creamy and savory finish.
Olive oil: Used for sautéing the vegetables and adding a hint of richness.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a touch of heat and depth to the flavor.
Technique Tip for This Recipe
When preparing the acorn squash, make sure to place them cut side down on the baking sheet to allow for even cooking and caramelization. This technique helps the squash become tender and enhances its natural sweetness.
Suggested Side Dishes
Alternative Ingredients
acorn squash - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a good alternative for stuffing.
ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor when seasoned well.
chopped mushrooms - Substitute with chopped zucchini: Zucchini has a similar moisture content and can add a comparable texture to the stuffing.
chopped onion - Substitute with chopped shallots: Shallots offer a milder flavor but still provide the necessary aromatic quality.
minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.
breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the stuffing mixture.
shredded cheese - Substitute with grated Parmesan: Parmesan cheese offers a strong flavor and can melt well, adding a similar richness to the dish.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable alternative for cooking.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to adjust the quantity to avoid overpowering the dish.
black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used as a direct substitute for black pepper.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
- Allow the stuffed acorn squash to cool completely before storing. This prevents condensation, which can make the dish soggy.
- Wrap each stuffed squash half tightly with plastic wrap or aluminum foil. This helps to maintain freshness and prevent freezer burn.
- Place the wrapped halves in an airtight container or a freezer-safe zip-top bag. Label with the date to keep track of storage time.
- Store in the refrigerator for up to 3-4 days. For longer storage, place in the freezer for up to 2-3 months.
- To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the stuffed squash on a baking sheet and cover with foil. Bake for 20-25 minutes or until heated through.
- For reheating from frozen, preheat the oven to 350°F (175°C). Place the frozen stuffed squash on a baking sheet and cover with foil. Bake for 45-50 minutes, removing the foil for the last 10 minutes to allow the cheese to become bubbly and golden.
- Alternatively, you can reheat individual portions in the microwave. Place a stuffed squash half on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-5 minutes, checking halfway through to ensure even heating.
- For best results, avoid reheating multiple times as this can affect the texture and flavor of the stuffed acorn squash.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover stuffed acorn squash halves on a baking sheet.
- Cover them loosely with aluminum foil to prevent the cheese from over-browning.
- Bake for 20-25 minutes, or until heated through. The squash should be warm and the beef and mushroom mixture should be hot.
Microwave Method:
- Place the leftover stuffed acorn squash halves in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Microwave on medium power for 3-5 minutes, checking halfway through. If needed, continue microwaving in 1-minute increments until heated through.
Stovetop Method:
- Remove the stuffed acorn squash filling and place it in a skillet.
- Heat over medium heat, stirring occasionally, until the beef and mushroom mixture is hot.
- Meanwhile, steam the acorn squash halves in a steamer basket over boiling water for 5-7 minutes, or until heated through.
- Reassemble the stuffed acorn squash by spooning the heated filling back into the squash halves.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the leftover stuffed acorn squash halves in the air fryer basket.
- Air fry for 10-12 minutes, checking halfway through to ensure even heating. The cheese should be melted and the squash should be warm.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the leftover stuffed acorn squash halves on the toaster oven tray.
- Cover with aluminum foil to prevent the cheese from over-browning.
- Bake for 20-25 minutes, or until heated through. The squash should be warm and the beef and mushroom mixture should be hot.
Best Tools for This Recipe
Oven: Used to bake the acorn squash halves until they are tender and to melt the cheese on top of the stuffed squash.
Baking sheet: Provides a flat surface for baking the acorn squash halves in the oven.
Skillet: Used to cook the onion, garlic, ground beef, and mushrooms together.
Spatula: Helps in stirring and mixing the ingredients in the skillet.
Knife: Essential for chopping the onion and mushrooms, and for halving and seeding the acorn squash.
Cutting board: Provides a safe surface for chopping the vegetables and preparing the squash.
Measuring cup: Used to measure out the breadcrumbs and shredded cheese accurately.
Mixing bowl: Useful for combining the cooked beef and mushroom mixture with the breadcrumbs and cheese.
Garlic press: Makes it easier to mince the garlic cloves.
Spoon: Handy for stuffing the beef and mushroom mixture into the acorn squash halves.
Oven mitts: Protects your hands when handling the hot baking sheet and stuffed squash from the oven.
How To Save Time on This Recipe
Prepare the filling ahead: Cook the ground beef, onion, garlic, and mushrooms the day before and store in the fridge.
Use pre-cut squash: Buy pre-halved and seeded acorn squash to skip the cutting and seeding step.
Opt for pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.
Microwave the squash: Soften the acorn squash in the microwave for a few minutes before baking to reduce oven time.
One-pan method: Cook the filling in the same pan to minimize cleanup.

Beef And Mushroom Stuffed Acorn Squash Recipe
Ingredients
Main Ingredients
- 2 acorn squash halved and seeded
- 1 lb ground beef
- 1 cup mushrooms chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup breadcrumbs
- 1 cup shredded cheese your choice
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Place the acorn squash halves cut side down on a baking sheet. Bake for 30 minutes or until tender.
- While the squash is baking, heat the olive oil in a skillet over medium heat. Add the onion and garlic, and cook until softened.
- Add the ground beef to the skillet and cook until browned. Stir in the mushrooms and cook until tender.
- Remove from heat and stir in the breadcrumbs and half of the shredded cheese. Season with salt and pepper to taste.
- Remove the squash from the oven and flip them over. Stuff each half with the beef and mushroom mixture.
- Sprinkle the remaining cheese on top of each stuffed squash.
- Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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