Stuffed Acorn Squash With Beef and Onion

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Found this recipe in a very old cookbook. Somewhat tweaked this recipe, and have tried it. Worth trying.”
1hr 15mins
6 acorn squash halves

Ingredients Nutrition


  1. Invert squash in a greased 15x10x1 baking pan.
  2. Fill pan with hot water to a depth of 1/4 inch.
  3. Bake uncovered at 400 degrees for 30 minutes, or until tender.
  4. Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
  5. Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
  6. In a large bowl, combine the pulp, egg, salt, and pepper.
  7. Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
  8. In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
  9. Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
  10. Bake at uncovered at 400 degrees for 20 minutes, or until heated through.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a