September 23, 2022

Ground Beef Stuffed Acorn Squash (southwest)

Name: Ground Beef Stuffed Acorn Squash (Southwest)
Prep time: 15 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 medium/large Acorn Squashes; Oil; 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

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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.

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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!

Ground beef stuffed acorn squash on a plate.

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

Ingredients for ground beef stuffed acorn squash.

Ingredient List

Ground beef
Cheddar cheese
Sour cream
Acorn squash
Red bell pepper
Jalapeno
Cilantro
Tomato
Fresh lime
Corn on the cob, canned or frozen
Onion
Garlic
Oil
Fresh or dried oregano
Chili powder
Paprika
Cumin
Smoked paprika
Ground coriander
Garlic powder
Onion powder
Salt and pepper

Extra tips for this recipe

Substitution Ideas

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 Recipe

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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.

4 acorn halves with seeds sitting on a cutting board.

4 acorn halves sitting cut side down on a cutting board with a small slice cut off the bottom.

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.

4 acorn halves on a baking tray with the seeds removed an coated with oil, salt and pepper.

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.

Raw vegetables and spices in a frying pan.

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.

Roasted acorn squash halves stuffed with ground beef and veggies.

Shredded cheese on top of ground beef stuffed acorn squash.

Finished ground beef stuffed acorn squash.

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.

Cilantro lime sour cream in a glass dish.

To Serve

Place a squash on a plate, top with some tomato and a dollop of the sour cream.

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