Description
Tender roasted acorn squash halves filled with a savory ground meat and rice mixture, topped with melted cheese and fresh herbs. This comforting baked dish feels hearty, cozy, and perfect for cooler days or family dinners.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 1 pound ground meat
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked rice
- 1 cup shredded cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Drizzle the acorn squash halves with olive oil and season with salt and black pepper.
- Place the squash cut side down on a baking sheet and roast for about 30 minutes until fork tender.
- While the squash roasts, heat a skillet over medium heat.
- Add the chopped onion and cook until softened.
- Stir in the garlic and ground meat, cooking until the meat is browned.
- Add the cooked rice to the skillet and mix well, then remove from heat.
- Turn the squash halves cut side up and fill them evenly with the meat and rice mixture.
- Top each filled squash half with shredded cheese.
- Return to the oven and bake until the cheese is melted and bubbly.
- Remove from the oven, sprinkle with fresh parsley, and serve warm.
Notes
- Do not overcook the squash or it may become too soft.
- Taste the filling before stuffing to adjust seasoning.
- Let the squash rest a few minutes before serving for easier handling.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 480
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg