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.

Click here to Pin Stuffed Acorn Squash with Beef & Rice


Stuffed Acorn Squash with Beef & Rice

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


  • 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


  • 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.


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.


  • 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

Keywords: acorn squash, stuffed winter squash, ground beef

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

Acorn Squash, Stuffed with Beef & Rice

That’s it!

Share via
Copy link