Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs / 680g each), halved and seeded
  • 2 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb lean ground beef (90% lean)
  • 2 cups cooked white or brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Brush the cut sides of the halved squash with olive oil and sprinkle with cinnamon, salt, and pepper. Place them cut-side down on a baking sheet and roast for 25–30 minutes until the flesh is tender.
  2. While the squash is roasting, heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat.
  3. Stir in the diced onion and garlic, sautéing for 3–5 minutes until the onion is translucent and fragrant.
  4. Stir in the cooked rice, beef broth, Worcestershire sauce, thyme, and paprika. Reduce heat to medium-low and simmer for 5–7 minutes until the broth is mostly absorbed.
  5. Flip the roasted squash halves over. Scoop out a small amount of the center flesh to create a deeper bowl and mix this flesh back into the beef filling.
  6. Mound the beef and rice mixture generously into each squash half. Top with shredded cheddar cheese.
  7. Bake for another 10–15 minutes until the cheese is bubbly and mahogany-colored. Garnish with chopped parsley before serving.