Ground Beef Stuffed Squash

Difficulty:

Medium

50

minutes

Servings:

4

A recipe allowed in a / diet.

For this diet-friendly recipe, we've used butternut squash and ground beef in a very delicious way. First, we've made a hearty filling with ground beef, mushrooms, tomatoes, and bell pepper. The next step was to roast the butternut squash and then stuff it with the meat and vegetable mixture. After baking this stuffed butternut squash for a few minutes, the dish is ready to be served without any guilt!

Nutritional Chart

Calories: 568 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 38 g
  • 34 g
  • 30 g

Ingredients Needed for Ground Beef Stuffed Squash

1 butternut squash
1 tablespoon of extra virgin olive oil
1 pound ground beef
1 onion, diced
3 garlic cloves, crushed
4 mushrooms, chopped
1 large tomato, chopped
1 yellow bell pepper, diced
Β½ teaspoon dried thyme
Β½ teaspoon dried oregano
cayenne pepper
salt
pepper
5 ounces of parmesan, grated

How to Make Ground Beef Stuffed Squash

  1. Preheat the oven to 400ΒΊF/200ΒΊC.
  2. Cut the butternut squash into halves and remove its seeds with a spoon.
  3. Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes.
  4. Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often.
  5. Add the onion, garlic, and mushrooms. Cook until the onion softens.
  6. Add the tomato, bell pepper, dried thyme, oregano, cayenne pepper, salt, and pepper. Stir and cook further for about 15 minutes, on low-medium heat.
  7. Remove the roasted butternut squash from the oven and scoop out some more of its flesh, to make room for the stuffing.
  8. Stuff the butternut squash halves with the beef mixture and top with grated parmesan.
  9. Return to the oven and cook for 10 more minutes.
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13 thoughts on “Ground Beef Stuffed Squash”

    1. Hi, l’eshia! We don’t know about the shell but feel free to scrape out its flesh and eat it. It’s truly delicious! 🎈

  1. The squash took way longer than 30 minutes to roast–closer to 60, and that was on convection. Once the squash was cooked, it was easy to scoop out flesh for the meat mixture; and the meal is delicious, a nice healthy alternative to ground beef and pasta.
    I used the leftover scooped out flesh by adding it to the roasting pan and layering some of the beef mixture on top during the last 10 minutes. Yum.

    1. Hi, Annette! 🎈 Thank you for your valuable feedback. And one of our cooks asked us to tell you that he is impressed with how you used the leftover squash pulp. So this is from him AND from us: πŸ™ŒπŸ™ŒπŸ†πŸ‘πŸ‘

  2. I think you mean that when you first roast the squash, the cut side should be oiled and down. When I did that, the results were superb! Thanks for the recipe.

    1. Ah, I see what you mean and you are totally right. Baking it cut side down (after oiling it) tells us you went for the butternut’s whole flavor and juiciness. It also means you browned it a little more. These are points in your favor, John! Way to go! πŸŽˆπŸ™‚

  3. RE step #7..what happens with the squash that has been scooped out to make more room for stuffing? Is it returned to the mixture? Or do you keep it aside for another dish?

    1. We just ate it on the spot! πŸ˜€ Although we could’ve used it for the filling, or used it as an ingredient for another dish. We ate it! 😊

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