Stuffed Acorn Squash II

  • Recipe By
  • Published Aug 6th
  • Ready In55m
  • Servings2
  • Calories588
Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal.

Stuffed Acorn Squash II Ingredients

The following are the ingredients needed to make delicious Stuffed Acorn Squash II for 2 servings:

  • 1 halved lengthwise and seeded
  • salt and freshly ground black pepper to taste
  • cooking spray
  • 1/4 pound lean ground beef
  • 1/4 pound ground pork sausage
  • vegetable oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 ounces Cheddar cheese, cubed

Stuffed Acorn Squash II Cooking Instructions

  • Prep20m
  • Cook35m
  • Ready In55m

To cook Stuffed Acorn Squash II, you need about 20 minutes of preparation time. The time needed to cook this Stuffed Acorn Squash II is about 35 minutes , and you can serve your Stuffed Acorn Squash II within 55 minutes . The following are the steps to cook Stuffed Acorn Squash II easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
  3. 3 Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
  4. 4 Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
  5. 5 Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 588 calories; 36.6 grams of fat; 41 grams of carbohydrates; 27.9 grams of protein; 97 milligrams of cholesterol; 1512 milligrams of sodium.

  1. Jul 5th 2012

    I found the basic recipe on the bland side. I might have used the rong sausage. The there are several seasoning posibilityto try.

  2. Jan 19th 2011

    This has soooo many possibilities! Very good as is...filling and comforting. I have made a list of other things to add next time...stuffing, corn, sun-dried tomatoes, olives.....somebody s ...

  3. Jan 15th 2009

    I really liked this. I tweaked it a little to suit my caloric preferences. Ground turkey instead of pork/beef. Eliminated the oil, not necessary for the meat or squash. Diced tomato inst ...

  4. Nov 6th 2008

    With my alterations I give this recipe 5 stars for its tasty, earthy, comfort food appeal! I cooked 1 cup of white long grain rice with 2 cups of chicken broth in a separate pan so I could a ...

  5. Nov 9th 2007

    the squash is bitter, but add a teaspoon of brown sugar to the bottom before you add your sausage to it. It will make all the difference in the world.

  6. Oct 10th 2006

    This is my favorite Autumn recipe and I've been making it for years! The flavors are excellent together.

  7. Dec 30th 2004

    I'm surprised so many people liked this recipe. I do a lot of cooking and I've got to say that these tastes just did not go together. Although the filling was good on it's own, the sweetness ...

  8. Nov 29th 2004

    I just used sausage, no hamburger. I also added mushrooms to the onion mixture. Hubby said he could eat it every night - LOVED it.

  9. Nov 7th 2004

    Enjoyed the savory take on the acorn squash. Didn't have sausage on hand, but spiced up some ground pork with sage, a little cayenne, and salt and pepper. Imagine the filling would have been ...