Ground Beef Baked in Acorn Squash

  • Yield 12 servings

A medley of fall flavors, beef and squash blend beautifully with autumn spices like allspice and cloves in this beef recipe


1 pound Laura’s Lean Beef 96% Lean Ground round
6 acorn squash
1 tablespoon olive oil
1 cup onion
1/4 teaspoon each allspice, cloves and cinnamon
1/2 teaspoon orange peel
1 pinch red pepper flakes
1/2 cup currants
1/4 cup red wine
4 ounces fresh multigrain bread crumbs
1/4 cup slivered almonds, blanched
2 eggs, beaten
1/4 cup flat leaf parsley, chopped
Salt and pepper, to taste


  1. Heat oven to 375F. Cut each acorn squash in half (stem to tip). Scoop out the seeds and pulp and discard.
  2. While squash cooks, heat oil in non-stick skillet over medium-high heat. When hot, add onion and cook until soft, about 5 minutes. Add beef to skillet and cook until all pink is gone. Sprinkle allspice, clove, cinnamon, orange peel and red pepper flakes all over the beef and cook briefly, until fragrant.
  3. Stir in currants and deglaze pan with red wine. Remove from heat and cool slightly. Stir in bread crumbs, almonds, eggs and most of parsley (reserve some for garnish).
  4. Remove squash and turn cut-side up. Divide beef filling evenly among squash.
  5. Return to oven for about 15 minutes. Remove, sprinkle with salt, pepper and any remaining parsley and serve immediately.

Free recipe courtesy of Laura’s Lean Beef.



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