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Kid-Friendly Stuffed Acorn Squash Bowls – Easy Budget Dinner

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These stuffed acorn squash bowls are a budget-friendly, kid-approved dinner that combines sweet roasted squash with a savory ground beef and rice filling. Perfect for busy weeknights, this customizable recipe is easy to make ahead and reheats beautifully.

Ingredients

Scale
  • 2 medium acorn squash (about 1 to 1.5 pounds each)
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1/2 cup finely chopped yellow onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 cup cooked rice (white or brown)
  • 1 cup crushed tomatoes or tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar or mozzarella cheese (optional)
  • Fresh parsley or chives, chopped (for garnish, optional)
  • Sour cream or Greek yogurt (for serving, optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the cut sides and cavity of each squash half with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Place the squash halves cut-side down on a baking sheet.
  4. Roast the squash for 25 to 30 minutes, until fork-tender but still holding its shape.
  5. While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Add the ground beef to the skillet. Break it up with a spoon and cook until browned all the way through, about 5 to 7 minutes. Drain excess fat if desired.
  7. Stir in the cooked rice, crushed tomatoes, dried oregano, ground cumin, salt, and pepper. Let it simmer for 2 to 3 minutes, stirring occasionally. Adjust seasoning to taste.
  8. Once the squash is tender, carefully flip each half over using tongs or a spatula. Spoon the filling evenly into each squash cavity, mounding it up. If using cheese, sprinkle it on top.
  9. Return the stuffed squash to the oven and bake for another 10 to 15 minutes, until the filling is heated through and the cheese is melted and bubbly. For extra golden cheese, broil for the last 2 minutes, watching closely.
  10. Let the squash bowls rest for 5 minutes before serving. Garnish with fresh parsley or a dollop of sour cream if desired.

Notes

You can make the filling up to two days ahead and store it in the fridge. To make cutting the squash safer, microwave the whole squash for 2 minutes to soften it slightly. Don’t over-roast the squash; aim for fork-tender but still firm. If the filling seems dry, add a splash of water or extra tomato sauce. Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully in the oven or microwave.

Nutrition

Keywords: stuffed acorn squash, kid-friendly dinner, budget dinner, ground beef recipe, fall recipe, weeknight dinner, healthy dinner

Find it online: https://jollyfork.com/kid-friendly-stuffed-acorn-squash-bowls-easy-budget-dinner/