STUFFED SQUASH
I make this stuffed squash all the time in the fall and winter—it tastes great and seems pretty fancy even though it doesn’t take much time or effort to pull off. You can make these with any round squash you like; so far, my favorite is acorn. The first time I made this, my husband and I were living in Minnesota; it was our first winter there together, and roasted squash stuffed with savory meat in tomato sauce just felt right. SERVES 2
PREP TIME: 10 minutes
COOK TIME: 1 hour
2 round squash, such as acorn or 8-ball zucchini
2 tablespoons (30 ml) extra-virgin olive oil
Salt
Freshly ground black pepper
½ teaspoon onion powder
½ onion, diced
1 pound (454 g) ground beef
1½ teaspoons garlic powder
1½ teaspoons dried oregano
⅛ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes, drained
1 or 2 tablespoons (30 ml) chopped fresh basil or oregano
- Preheat the oven to 350°F (180°C).
- Carefully cut the tops off the squash, scoop out the seeds, trim the bottoms if necessary so they will stand up straight, and season the insides with the olive oil, salt, pepper, and onion powder. Roast for 45 minutes.
- While the squash are in the oven, in a large sauté pan over medium heat, sauté the onion until slightly translucent, about 5 minutes. Add the beef, and break it up with a wooden spoon. Season with the garlic powder, oregano, red pepper flakes, and some more salt and pepper.
- Once the beef is no longer pink, 7 to 8 minutes, reduce the heat to low and add the tomatoes. Continue to simmer until the squash have finished cooking.
- To serve, place each squash in a bowl or on a plate and spoon the beef mixture into the centers. Garnish with the basil.
VARIATION 1 STUFFED ONION: Cut an onion in half, and remove most of the inside. Stuff each half with the ground beef mixture, and bake at 350°F (180°C) for 20 minutes.
VARIATION 2 SPICY STUFFED SQUASH: To kick up the heat a notch, use 1 pound (454 g) hot Italian sausage instead of beef (the cook time may be a few minutes longer).
PREP TIP: Assemble the stuffed squash up to 1 day ahead of time, and reheat when ready to serve.
More Recipes You'll Love
Stuffed squash with a savory ground beef and tomato filling — round squash like acorn or 8-ball zucchini get roasted until tender, then packed with seasoned meat and finished with fresh herbs. It's the kind of hearty, home-style dinner that makes the kitchen smell incredible and needs nothing on the side. Comfort food with a vegetable vessel.
Pro Tips
- Roast the squash cut-side down first until the flesh gives easily — underbaked squash makes the whole dish feel hard and raw.
- Brown the beef properly and let it sit against the pan before stirring; the fond it builds is the base of the filling's flavor.
- Scoop out a little of the cooked squash flesh and fold it back into the meat for extra body and sweetness.
- Top with fresh basil or oregano at the end — the bright herbs keep the rich beef filling from tasting heavy.
Frequently Asked Questions
What kind of squash works best?
Small round squash like acorn or 8-ball zucchini hold their shape best as bowls. Delicata or small sugar pumpkins also work well.
Can I make stuffed squash ahead?
Yes — roast and fill the squash, then refrigerate for up to 2 days and reheat at 350°F until warmed through.
Can I use ground turkey?
Absolutely. Add a tablespoon of olive oil to the pan since turkey is much leaner than beef, and season a little more aggressively.
Is this recipe Paleo?
Yes — squash, ground beef, onion, tomatoes, herbs, and spices. No grains, no dairy, nothing to adapt.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- While the squash are in the oven, in a large sauté pan over medium heat, sauté the onion until slightly translucent, about 5 minutes.
- Add the beef, and break it up with a wooden spoon.
- Season with the garlic powder, oregano, red pepper flakes, and some more salt and pepper.
- Once the beef is no longer pink, 7 to 8 minutes, reduce the heat to low and add the tomatoes.
- Continue to simmer until the squash have finished cooking.
