Stuffed squash recipes are the epitome of delicious fall flavors, but they often take lots of time and effort to make. This easy stuffed squash with ground beef and rice just takes about 15 minutes hands on time, and about an hour to bake.
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how this easy stuffed squash with ground beef and rice fits into my lifestyle
Each fall, I buy pumpkins to decorate my apartment with. Instead of buying them and tossing them, I’ve started buying edible pumpkins and squash to decorate. Sure I can’t keep them out for a full month, but each dollar I spend on these pumpkins turn to my food budget. It’s a great way to multipurpose my decor, and have a great excuse to make these squash and pumpkins into something delicious. I’ll buy them a week or two before an event, then whip up stuffed squash or soup afterward.
How it’ll make your life easier
As much as I love a good stuffed squash recipe, I don’t want to spend the time chopping, measuring out, and adding tons of ingredients, to then stand over the burner and cook it for 30 minutes. This delicious stuffed squash recipe has minimal ingredients, and is so easy.
Quick Questions on This Recipe
An hour to cook the squash?
Ok, I know, 60 minutes, even when it’s all hands off time, is a lot of time. Cook the squash ahead of time if you have an hour at home. It warms up beautifully. Or cook it in your Instant Pot. That will take way less time.
Can I swap out the veggies in this stuffing?
Absolutely. I think of vegetables as usually being simple enough to swap out as you want. I used frozen chopped onions and peppers as well as asparagus that was about to go bad, but you can use any vegetables that you have on hand.
Any tips to make this go faster?
Use a big pan, grab pre-chopped vegetables, and throw it all together. Buying pre-chopped and frozen veggies saves so much time. Sure it may seem better to chop it all yourself, but let’s be real here. Are you more likely to grab veggies that are pre-chopped vs whole ones when cooking? What tends to go bad faster in your fridge? When I cook at night, I’m usually so hungry that I’m only looking for recipes that take 15 minutes. I’m going to intentionally pass by whole vegetables in my fridge that need to be chopped and prepared. I eat fewer vegetables than I usually plan on, and easily let my vegetables go bad in the fridge. So, again, it may seem better, it’s a bit less expensive, but if you look at convenience and the cost of throwing food away, it’s better to buy pre-chopped veggies.
Not a fan of leftovers? Here are a couple ideas for that second serving:
- Slice the remaining squash, serve squash and stuffing mixture over a bed of lettuce. It’d be great with an apple cider vinaigrette (olive oil & apple cider vinegar to keep it really simple)
- Want to reuse the stuffing part very differently? Don’t add the rice to the whole pan of beef mixture, just to the part that you’ll eat in the stuffed squash. Repurpose the remaining beef mixture by adding spaghetti sauce to it and top pasta with it. It’s already got the Italian seasoning, onions & peppers.
Stuffed Acorn Squash
- cutting board
- Instant Pot
- Sautee pan
- rubber spatula
- Measuring Cups
- Measuring Spoons
- 1/2 acorn squash or similar
- 2 tablespoons extra virgin olive oil separated
- 1 cup water
- 1/8 whole onion
- 8 stalks asparagus about
- 1/8 teaspoon salt
- 1 tablespoon Italian seasoning
- 1/4 pound ground beef
- 1/2 cup brown rice I used precooked frozen
- parmesan cheese
- 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 1/2 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 1/8 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 1/2 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.
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Let’s get chatty:
- Have you made stuffed squash before?
- What would you add to this stuffed squash with beef and rice?