This easy stuffed acorn squash with ground beef and rice is made in an Instant Pot and on the stove, in less than an hour. Batch cook rice, squash, beef, & vegetables for so you can reuse leftover ingredients in different dishes.
[This stuffed acorn squash main dish recipe was originally posted in November 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]
PIN HERE to add to your recipe box.
This delicious stuffed acorn squash recipe has minimal ingredients, limited chopping, and is so easy. No need to spend 30 minutes chopping vegetables and ingredients. Buy pre-chopped vegetables to save more time.
All you have to do is cook the acorn squash in your Instant Pot and then quickly cook the beef and rice mixture.
Ingredients
Scroll down to the stuffed acorn squash recipe card for the amounts of each ingredient, but here's a quick description of what's in this recipe.
- Acorn squash: acorn squash is a great size to cut into 2-3 servings for stuffed acorn squash. It's got nice, soft flesh after cooking, and is easy to find. You can also chop other types of winter squash to include in your recipe.
- Onion: It adds some nice texture and sweetness to this recipe. It's a great staple to include. It's ok to skip the onion in your stuffed acorn squash if you don't have any.
- Vegetables: I use onion, green bell pepper, asparagus in this recipe. Onion is great, I recommend using it. The other vegetables can be swapped for what you have. Lots of vegetables will be good in this stuffed acorn squash.
- Ground beef: ground beef has a nice meaty, rich flavor that goes well in this fall recipe. Swap for ground turkey, chicken, sweet Italian sausage, or even plant based protein like TVP.
- Italian seasoning
- Rice: use whatever kind of rice you have like brown, white rice, wild rice, etc. Make it from dried, frozen, or quick cooking. Use what you have and like!
- Parmesan cheese
Instructions
Scroll down to the stuffed acorn squash recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1.Slice squash in half along the center with a sharp chef's knife, on a cutting board, then scoop out seeds.
2. Prepare squash. Add water to Instant Pot, insert trivet. Place squash cut side down. Cook on MANUAL for 7 minutes.
3. Release pressure immediately when timer goes off. Carefully remove lid and remove each half of squash with tongs. Set aside your fork tender squash.
4. Cut onion and asparagus for stuffed acorn squash.
5. Make beef stuffing. Add olive oil to hot skillet. Add onion, vegetables, salt, black pepper and Italian seasoning to skillet. Cook about 5 minutes.
6. Add ground beef, cook about 5-10 minutes until browned. Break up beef so it's in smaller chunks.
7. Add pre-cooked rice, and cook until rice is warmed, about 3 minutes.
8. Place squash half on plate, cut side up, fill with beef mixture. Top your stuffed acorn squash with freshly grated parmesan cheese if desired. Enjoy.
How to bake acorn squash
Preheat oven to 400 degrees. Cut squash then drizzle with olive oil, salt and pepper. Lay cut sides down in a baking dish. Bake for about 40-50 minutes, or until squash is tender. It's just as good as in the Instant Pot.
Storage/Reheating Tips
You can store leftover stuffed acorn squash dish in an airtight container, all assembled or separated for about a week.
Freezing instructions: Peel the skin before freezing. And then freeze the squash separately from the ground beef & vegetables. Place the squash in a freezer bag, and press air out of it, do the same with the beef mixture.
When you're ready to eat your stuffed acorn squash, add the squash and beef mixture to a microwave safe plate and microwave until hot. The texture of the squash & of the filling will be better this way.
To reheat, slice acorn squash into bite sized pieces (for quicker cooking), and cook squash and filling together in the microwave or toaster oven.
Substitutions/Tips
- Place both parts of the squash in Instant Pot to have squash for other recipes.
- Remove asparagus from pan before adding beef if you don't want to use it all in this stuffed squash dish. That way you can us it in soup or another dish.
- To save time, cook beef mixture while squash is in Instant Pot. They will take about the same amount of time.
- There are lots of foods and flavors you can stuff in your squash, you can add a quinoa mixture, sausage mixture or sausage stuffing and herbs for fall flavors.
- Use any similarly sized squash. Acorn is often the most available, but this stuffed acorn squash recipe will be great with any winter squash like spaghetti squash or delicata squash.
- Easily double this recipe to use the whole acorn squash. Or cook the whole squash, and use in other recipes. Sprinkle the leftover squash half with fresh thyme/herbs or even brown sugar or maple syrup for a treat.
- You can substitute the ground beef in this stuffed acorn squash with ground pork, ground chicken, ground turkey, sausage or TVP for a vegetarian option.
- Other great add-ins: other vegetables like mushrooms, finishing salt, chopped nuts, chopped pears or apples, feta cheese etc are great added to stuffed acorn squash.
FAQ
Acorn squash is great with vegetables, ground beef, pork, turkey, chicken, or sausage. Savory spices like Italian seasoning, Herbs de Provence, are good here too. Pair ingredients to make this stuffed acorn squash recipe.
Yes, after cooking enough, it's edible. It's softest after steaming in an Instant Pot, roasting or cooking in the oven until the flesh is soft. Enjoy it if you like.
Other good squash recipes
How to repurpose this stuffed squash recipe?
- Slice the remaining squash, serve all stuffed acorn squash ingredients over lettuce/greens. It would also be great with an apple cider vinaigrette (olive oil & apple cider vinegar to keep it really simple)
- Want to reuse the stuffing part differently? Don't add the rice to the whole pan of beef mixture, just to the part that you'll eat in the stuffed acorn squash. Add leftover beef to spaghetti sauce to it and serve over pasta.
What can I make with leftover ingredients?
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Acorn squash: swap for butternut squash in this Harvest Bowl, or swap out the squash for sweet potatoes in this creamy sweet potato soup.
- Rice: Easy Beef & Broccoli, Coconut Green Lentil Curry, Pantry Rice and Bean Soup, or Creamy Mushroom Chicken with Rice.
- Ground beef: Thai Beef with Fried Garlic and Spinach, Individual Meatloaf.
Did you make this stuffed acorn squash? Leave me a comment & rating to share how it turned out!
Stuffed Acorn Squash
Equipment
- cutting board
- knife
- Instant Pot
- tongs
- Sautee pan
- rubber spatula
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ acorn squash or similar
- 2 tablespoons extra virgin olive oil separated
- 1 cup water
- ⅛ whole onion
- 8 stalks asparagus about
- ⅛ teaspoon salt
- 1 tablespoon Italian seasoning
- ¼ pound ground beef
- ½ cup brown rice I used precooked frozen
- parmesan cheese
Instructions
- Start by cooking the squash. Slice squash in half along the center. Scoop out seeds. Place trivet in Instant Pot, then fill with 1 cup of water. Place ½ squash in cut side down. For ready to eat leftover squash, I recommend cooking bout slices. Secure lid, set vent to sealing. Set Instant Pot to MANUAL, and set timer to 7 minutes. Release pressure immediately when timer goes off. Carefully remove lid and remove each half of squash with tongs. Set aside.
- Cut ⅛ onion and about 8 stalks of asparagus.
- Make beef stuffing. Add remaining tablespoon of olive oil to hot skillet. Add cut onion, sliced asparagus, salt and ½ T Italian seasoning to skillet. Cook until onions are translucent, about 5 minutes. Add ground beef, cook until beef is no longer pink, about 5-10 minutes. Add pre-cooked rice, and cook until rice is warmed, about 3 minutes.
- Place squash half on plate, cut side up, fill with beef mixture. Top with freshly grated parmesan cheese if desired. Enjoy.
Notes
- Place both parts of the squash in Instant Pot to have squash for other recipes.
- Remove asparagus from pan before adding beef if you don't want to use it all in this stuffed squash dish. That way you can us it in soup or another dish.
- To save time, cook beef mixture while squash is in Instant Pot. They will take about the same amount of time.
- Use any similarly sized squash. Acorn is often the most available, but it'll be great with any winter squash.
Tricia says
How much water should you add to a baking dish to cook the squash without an Instant Pot?
Rebecca says
Hi Tricia, thanks for asking. You probably don't need to add any water to the pan when baking it, it'll get soft with time. If you aren't baking your squash with toppings (like in this recipe), you can place the cut sides down to brown on the edges and steam a bit inside. If you're adding other ingredients, I recommend cooking with cut sides up. Hope that helps!
Raia Todd says
What a delicious way to serve squash! I love the addition of asparagus, too.
Rebecca says
awesome! and asparagus is great in mostly everything!
Charla says
I made this on the weekend for some guests and they loved it. Thank you!
Rebecca says
that's great to hear! it's an easy crowd pleasing dish
Bintu | Recipes From A Pantry says
Stuffed squash is one of my favourite meals! This looks so good, ground beef and rice is such a tasty feeling.
Rebecca says
same! thanks!
Catherine says
Stuffed squash is such a hearty and comforting fall dish. I absolutely love it. This looks wonderful!
Rebecca says
right? it's so good & pretty easy