Stuffed Acorn Squash with Beef & Rice

The theme for Monday posts in October is Stuffed Vegetables.

We love stuffing all kinds of vegetables: summer and winter squashes, peppers, pumpkins, onions, tomatoes, mushrooms….

The stuffing used can be anything you like: beef, chicken, ham, or ? with rice, pasta, quinoa, beans, or ? Hot sauce or not; cheese or not….

This one has fresh ginger and sesame seeds.

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Stuffed Acorn Squash with Beef & Rice

Print Recipe

Golden Acorn Squash, stuffed with Ground Beef, Rice & Ginger for a twist. I used 1 large squash, but 2 small would also work.
Time assume using the microwave for the squash.

• Author: Kate
• Prep Time: 10 minutes
• Active Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: One Dish Dinners

Ingredients

Scale 1x2x3x

• 1 large acorn squash, or 2 small
• 1/3 cup Basmati rice
• 2/3 cup (5oz, 150ml) beef broth
• 6oz (180gr) ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp minced fresh ginger  or 1/4 tsp powdered
• 1 rib celery, chopped
• 1 tsp olive oil
• 1 tsp sesame oil
• 1/2 cup (4oz, 120ml) beef broth
• 3 tsp soy sauce
• 2 tsp Balsamic vinegar
• 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
• 2 tbs toasted sesame seeds

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Instructions

• Cut squash in half and scoop out seeds.
• Either place face down on tray and microwave for 10 – 12 minutes (assumed) or put into a baking dish, cover with foil and bake in 400F (200C) oven for 40 minutes.
• While squash cooks:
• Cook the rice in the beef broth 15 – 20 minutes or until all liquid is absorbed and it’s done.
• Heat the oils in a nonstick skillet over medium heat.
• Sauté the onion and celery 5 minutes then add the garlic and ginger if using fresh.
• Sauté 5 more minutes or until onion and celery are tender and starting to brown.
• Add beef and sauté, breaking it up as it browns.
• Add soy sauce, vinegar, powdered ginger if using, beef broth and stir well to combine.
• Dissolve cornstarch in water.
• When beef mixture is simmering stir cornstarch in, a little at a time.  (You may not need it all).  You want it quite thick but not paste.
• When rice is done, add it along with sesame seeds and stir to combine.
• To assemble:
• When squash are ready (they should be almost done) remove from wherever they cooked and fill with the rice/beef mixture.
• Bake uncovered for 10 – 15 minutes, until stuffing starts to brown and squash is done.

Notes

Note: If the stuffing doesn’t all fit (depending on size of squash) keep it warm and serve on the side.
To toast sesame seeds: Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, about 5 minutes.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 551
• Sugar: 4.2 g
• Sodium: 596.3 mg
• Fat: 12.5 g
• Saturated Fat: 2.8 g
• Trans Fat: 0.1 g
• Carbohydrates: 86.3 g
• Fiber: 9.3 g
• Protein: 28.9 g
• Cholesterol: 50.9 mg

Another favorite: Acorn Squash with Apples, Sausage, and Pumpkin Seeds

That’s it!