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adam saha

Ground Beef and Quinoa Stuffed Squash

A comforting, wholesome dinner featuring seasoned ground beef and quinoa stuffed into sweet roasted squash halves, topped with melted cheese.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 medium Acorn squash or butternut squash halved lengthwise, seeds and membranes removed
  • 1 tablespoon Olive oil plus more for brushing
  • Salt to taste Kosher salt
  • Pepper to taste Freshly ground black pepper
For the Filling
  • 1 tablespoon Olive oil
  • 1 medium Yellow onion finely chopped
  • 3 cloves Garlic minced
  • 1 pound Lean ground beef preferably grass-fed
  • 1 cup Cooked quinoa or brown rice/farro
  • 1/2 cup Beef broth low sodium
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried sage
  • 1/2 cup Fresh or frozen spinach thawed and squeezed dry
  • 1/2 cup White mushrooms chopped
  • 1/2 cup Shredded cheese sharp cheddar or Parmesan
  • Salt to taste Kosher salt
  • Pepper to taste Freshly ground black pepper

Equipment

  • Large Baking Sheet
  • Large skillet,
  • spoon,
  • Knife
  • cutting board,

Method
 

Roast the Squash
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Brush the cut sides of the squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Roast for 30-40 minutes, until the flesh is tender when pierced with a fork but still holds its shape. Remove from oven and set aside to cool slightly.
Prepare the Filling
  1. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add the chopped onion and sauté for 5-7 minutes, until softened and fragrant.
  3. Add the ground beef, breaking it up with a spoon, and cook until browned and no pink remains. Drain any excess fat.
  4. Stir in the minced garlic, thyme, and sage, and cook for 1 minute until fragrant.
  5. Reduce heat to low. Add the cooked quinoa, beef broth, spinach, and mushrooms. Simmer for 5 minutes, allowing the quinoa to absorb the flavors. Season with salt and pepper.
Stuff and Finish
  1. Increase oven temperature to 425°F (220°C).
  2. Turn the roasted squash halves cut-side up. Spoon the ground beef and quinoa filling generously into each cavity, packing it in.
  3. Sprinkle the shredded cheese evenly over the tops of the filling.
  4. Return the stuffed squash to the oven and bake for 5-10 minutes, until the cheese is melted, bubbly, and slightly browned.
  5. Serve immediately, with a crisp arugula salad or sautéed greens if desired.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 28gFat: 18g

Notes

For make-ahead: Assemble the stuffed squash (without the final cheese bake) up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to the final baking time. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the oven at 350°F for 15-20 minutes, covered with foil.
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