Stuffed Acorn Squash

I would call myself a seasonal eater. I love fresh, healthy salads and grilled meats and veggies in the summer while in the winter, there is something that makes me crave heartier comfort food. Maybe it’s the primal instinct to hibernate and add a nice layer of warmth to your body, but hey I’ve learned to accept it. Although comfort food tastes heavier, that doesn’t mean it has to be unhealthy. This dish embraces “clean eating” including in-season acorn squash stuffed with lean ground beef and brown rice.  This is an easy, warm meal which pairs well with a chilly winter night.

Stuffed Acorn Squash

(serves 4: 275 Calories per serving)
Adapted from   A Taste of Home


  • 2 Acorn Squash
  • 1/2 Pound 93% Lean Ground Beef
  • 2 T. Finely Chopped Red Onion
  • 2 T. Chopped Celery
  • 2 T. All Purpose Flour
  • 1/2 T. Dried Sage (or fresh if you have it)
  • 3/4 C. Milk
  • 1/2 C. Cooked Brown Rice
  • 1/2 C. Water



  • Invert squash in an 11-in. x 7-in. baking dish. Add water and cover with foil. Bake at 375° for 50-60 minutes or until tender.

  • Meanwhile, cook beef, onion and celery over medium heat until no longer pink;
  • Drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice.

  • Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted. Yield: 4 servings.


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