Ground Beef Stuffed Acorn Squash (southwest)
Originally published October 23,2020 Updated September 23,2022
Ground beef, sweet corn kernels, red peppers and lots of other amazing flavors come together to make the most delicious Southwest style ground beef stuffed acorn squash. It has melted cheese on top and is garnished with fresh tomatoes and a cilantro lime sour cream.Jump to Recipe
Acorn squash has quite a mild flavor so it pairs well with bold flavors like southwestern. This recipe has become one of our favorites, everyone we have served it to loves it! Just make sure you cook the squash all the way through so you don’t serve raw squash like I did once. (Insert embarrassed face) haha!
Fall cooking and baking is one of our favorite things to do. Check out all our Fall Recipes for lots of ideas to make your kitchen smell amazing and your taste buds sing!
What You Need to Make This Recipe
- Ground beef
- Cheddar cheese
- Sour cream
- Acorn squash
- Red bell pepper
- Fresh lime
- Corn on the cob, canned or frozen
- Fresh or dried oregano
- Chili powder
- Smoked paprika
- Ground coriander
- Garlic powder
- Onion powder
- Salt and pepper
Extra tips for this recipe
- Any kind of mild flavored cheese would work
- You could use a different color bell pepper
- Frozen, canned or already cooked corn on the cob would work also. If using canned just make sure to drain it.
How to Store and Use Leftovers
These can be stored covered in the refrigerator for a couple days.
To reheat them place in a casserole dish and cover with aluminum foil. Bake at 350° F until warmed through.
Another way we use use leftovers is to cut the peelings off the squash and then cut the whole thing into bite sized pieces and heat in a frying pan (it turns into a hash type situation) then serve with the sour cream and tomatoes. It’s actually really good this way 😀.
How to make This RecipePrint Recipe
Step by step instructions with photos below
For The Roasted Acorn Squash
1. Preheat the oven to 400° F. Cut 2 medium/large Acorn squash in half lengthwise and remove the seeds. Cut a thin slice off the bottom side so they set flat on the tray.
2. Place the squash halves on a baking tray. Brush the inside with oil and sprinkle generously with salt and pepper. Bake for 35-40 minutes or until the flesh is tender when poked with a fork.
For the filling
1. Heat a large frying pan over high heat until hot. Add 1 pound ground beef. Cook and stir until browned and cooked through about 8-12 minutes. Transfer the cooked beef to a dish with a slotted spoon or spatula so the grease drains off and set aside. Remove all except 1-2 Tablespoons of grease or enough to coat the bottom of the pan.
While the beef is cooking
2. Cut the kernels off 2 small or 1 large ear of corn (about 1 cup) . Dice 1 medium red bell pepper. Cut half of a medium onion into small pieces. Mince 2 garlic cloves. Chop 1 Tablespoon fresh oregano. (*You can use dried, amount listed below)
Note: This recipe is made for fresh corn on the cob but you can also use already cooked corn on the cob, canned, or frozen. If using canned it needs to be drained.
3. In the same pan you cooked the beef, add the veggies you just prepared, 1 1/2 teaspoons sea salt (or to taste), 3/4 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/4 teaspoon smoked paprika, 1/4 teaspoon ground coriander and *1 teaspoon dried oregano if you didn’t use fresh. Cook over medium heat stirring occasionally (add a splash of water if needed) until the veggies are tender about 8-12 minutes. Add the beef back to the pan with the veggies and stir to combine.
4. When the squash is cooked remove from the oven. Spoon the filling into the squash. Top with shredded cheddar cheese (I use about 4 oz). Put back in the oven for about 5 minute or until the cheese is melted.
For the Toppings
Cilantro Lime Sour Cream
1. In a small dish combine 1/2 cup sour cream, 1 Tablespoon fresh lime juice, 1 jalapeno seeded and minced, 1/4 cup chopped cilantro, and a dash each of salt, black pepper, garlic powder, and onion powder.
2. Dice one medium tomato.
Place a squash on a plate, top with some tomato and a dollop of the sour cream.
Other Fall recipes To Try
- Butternut Squash Bake with Roasted Red Pepper Ranch
- Steak and Polenta with Roasted Root Vegetables
- Mini Whole Wheat Apple Bundt Cake with Whiskey Glaze
Ground Beef Stuffed Acorn Squash (Southwest)
Roasted Acorn Squash
- 2 medium/large Acorn Squashes
- Salt and Pepper
- 1 pound Ground Beef lean
- 1 medium Red bell pepper diced about 1 cup
- 2 small Corn on the cob shucked and the kernels cut off about 1 cup
- ½ medium Onion diced about ¾ cup
- 2 Garlic cloves minced about 1 heaping tsp
- 1 Tablespoon Fresh oregano chopped or 1 tsp dried
- 1 ½ teaspoon Salt to taste
- ½ teaspoon Black pepper
- ¾ teaspoon Ground cumin
- ½ teaspoon Chili powder
- ½ teaspoon Paprika
- ¼ teaspoon Smoked paprika
- ¼ teaspoon Ground coriander
- 4 oz Shredded cheddar cheese
- ½ cup Sour cream
- ½ medium Lime juiced about 1 Tablespoon
- ¼ cup Chopped cilantro
- 1 small/medium Jalapeño minced and seeded if desired
- 1 dash each Salt, Black pepper, garlic and onion powder
- 1 medium Tomato diced
For the Roasted Acorn Squash
- Preheat oven to 400°
- Cut the squash in half lengthwise, scoop out the seeds. Cut a small slice off the under sides so they will set flat. Place on a baking sheet.
- Brush the insides with oil and sprinkle generously with salt and pepper.
- Bake for 35-40 minutes or until the flesh is tender when poked with a fork.
For the filling (while the squash is baking)
- Heat a large frying pan over high heat. Add the ground beef and cook until browned and no longer pink. Stirring occasionally. (about 8-12 minutes)
- Transfer the beef to a dish and set aside. Remove all the grease from the pan except a nice coating on the bottom.
- Add the rest of the ingredients except the cheese and cook over medium heat until the veggies are tender (add a splash of water if needed) about 8-12 minutes.
- Add the beef back to the pan and stir to combine.
- When the squash is done remove from the oven. Spoon the filling into the squash. Top with the cheese. Place back into the oven for about 5 minutes or until the cheese is melted.
For the Toppings
- In a small dish combine all the ingredients except the tomatoes. Stir until well combined.
- Place a squash half onto a plate, garnish with the sour cream and diced tomatoes.
If you make these we would love to see your creation!
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Thanks for reading and as always, have fun in the kitchen!