Stuffed Acorn Squash with Ground Beef, Kale, and Brussels Sprouts is exactly the kind of dinner that makes you want to light a candle and put on comfy socks. We’re filling roasted acorn squash with a savory mix of ground beef, caramelized onion, Brussels sprouts, and kale for a meal that’s oh-so-nourishing.
Whenever I find myself in a creative slump with my weeknight meals, I usually turn toward stuffed vegetables to change things up.
The squash in this recipe roasts up soft and slightly sweet, and it’s the perfect contrast to the savory beef and vegetables.
Everything is seasoned simply so that the natural flavors really shine without overcomplicating things. The perfect simple meal to whip up after work on any busy weeknight to nourish your belly and soul!
And the best part? It looks impressive, but it’s actually super straightforward to make. Simple ingredients, a sheet pan, a skillet, and some chopping, and you’ve got yourself a complete meal that feels like a hug in dinner form!
Let’s discuss the basic ingredients for this easy stuffed acorn squash recipe.
Ingredients for Ground Beef Stuffed Acorn Squash
Acorn Squash: A winter squash varietal that is packed with Vitamins and complex carbohydrates. It has a slightly sweet and nutty flavor, perfect to use as the healthy carb source for a balanced meal. These little squash halves act as edible bowls for all that savory goodness!
Avocado Oil: For roasting and sautéing. I like avocado oil as it helps everything cook evenly and develop great flavor, but doesn’t burn at higher temperatures.
Yellow Onion: Caramelized onion creates the base of the filling and brings a bit of natural sweetness.
Brussels Sprouts: These earthy and hearty veggies add plenty of crunch and make the filling feel extra substantial.
Garlic: Fresh garlic brings the beef mixture to life with its magical flavor. Swap it for 1 teaspoon of garlic powder if you don’t have garlic cloves on hand.
Kale: One of my favorite greens! It’ll wilt into the casserole and is packed with vitamins C and E, selenium, and beta-carotene. All of these things will help support your immunity!
Grass-Fed Ground Beef: Rich, flavorful, and filling enough to make this acorn squash shine! I find that this is what makes the dish feel like a complete meal. I use 85/15 beef, which is what makes this skillet super flavorful, but you can go with your preferred fat content.
Dried Oregano & Dried Parsley: These dried herbs bring a subtle earthiness that works beautifully with the richness of the beef.
Ground Nutmeg: Just a touch – don’t overdo it! This brings warmth and that cozy, fall-inspired flavor that I love (without being overpowering!).
Sea Salt: Essential for bringing all the flavors together.
Recipe Customizations
- Swap the ground beef for ground turkey or even bison if that’s what you have on hand!
- Not a kale fan? Swiss chard or baby spinach works great here, too.
- If you aren’t dairy-free, serve your stuffed acorn squash with fresh grated sharp cheddar cheese, white cheddar, mozzarella cheese, parmesan cheese, pepper jack cheese, gouda, or gruyere.
- Finish with a drizzle of balsamic glaze, chopped green onions, or a sprinkle of fresh herbs if you want to dress it up a bit.
- Add in your favorite fresh herbs and spices.
- Roast 2 to 4 acorn squash depending on how many people you’re serving. This recipe makes enough beef filling to stuff 4 acorn squash (8 halves).
Recipe Tips
- Let the onion fully soften before adding the other veggies for the best flavor base. It’ll really help round things out.
- Roast the squash until it’s very tender as I find this makes it way easier to scoop and eat.
- Add the kale right at the end so it wilts without turning mushy.
- I highly recommend tasting the filling before stuffing the squash. That way, you can adjust how much salt you’re using as you see fit.
How to Make Ground Beef Stuffed Acorn Squash
Preheat the oven to 400 degrees Fahrenheit.
Place the squash on a cutting board sideways. Use a sharp chef’s knife to chop the tip and tail off the acorn squashes then slice the acorn squash in half lengthwise and scoop out the seeds.
Then, drizzle the flesh of the squash with avocado oil and sprinkle it with sea salt.
Place the squash halves cut-side down on a baking sheet and roast for 40 to 60 minutes (or until very tender!). The exact cooking time depends on your oven and the size of the squash. For the best results, test it with a fork before pulling it out.
While your squash is roasting, heat avocado oil in a large skillet over medium heat. Add the chopped onion and sauté until it’s soft and lightly golden. Add the Brussels sprouts and garlic, cover the skillet, and cook until the Brussels sprouts are tender.
Push the vegetables to one side of the pan and add the ground beef. Let it brown, then break it up and mix it with the vegetables.
Stir in the oregano, parsley, nutmeg, sea salt, black pepper, and chopped kale. Cover and cook the entire mixture until your kale wilts and everything is properly combined.
Once the squash is done roasting, flip the halves over and generously stuff the hollow part of the squash with the beef and vegetable mixture. If you’d like, finish it off with a balsamic vinegar reduction or a sprinkle of cheese for more depth of flavor.
Serve warm and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This Stuffed Acorn Squash with Ground Beef, Kale, and Brussels Sprouts is just the perfect sweater-weather dinner. It’s a great fall recipe to keep you feeling full, satisfied, and energized.
If you’re in the mood for cozy comfort food, try out some of my favorite winter squash recipes too!
More Stuffed Squash Recipes:
- Turkey Stuffed Butternut Squash
- Taco Stuffed Delicata Squash
- Stuffed Zucchini with Turkey Sausage
- Quinoa Stuffed Acorn Squash
- Ground Turkey Stuffed Delicata Squash
Ground Beef Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 2 Tbsp avocado oil divided
- 1/2 yellow onion diced*
- 2 cups brussels sprouts sliced in half*
- 3 cloves garlic minced*
- 1 lb grass-fed ground beef
- 1 Tbsp dried oregano
- 2 tsp dried parsley
- 1/2 tsp ground nutmeg
- 1 tsp sea salt to taste
- 1 small head kale chopped
Instructions
- Preheat the oven to 400 degrees F. Chop the tip and tail off of the acorn squashes, slice in half, and scoop out the insides. Drizzle the flesh with a small amount of oil and sprinkle with sea salt. Place squash cut-side down on a large baking sheet and bake 50 to 60 minutes, until very tender when poked with a fork.
- While the acorn squash is roasting, prepare the ground beef filling. Add 1 Tablespoon avocado oil to a large skillet and heat to medium. Add the onion and saute, stirring occasionally, until onion is very soft, about 5 to 8 minutes.
- Add the brussels sprouts and garlic, cover, and cook 4 minutes, stirring occasionally.
- Scoot the vegetables off to one side of the skillet and add the ground beef. Allow it to brown 2 to 3 minutes, then mix it into the rest of the skillet. Add the remaining ingredients (oregano through kale), cover, and cook until kale has wilted, about 5 minutes.
- Place acorn squash halves on plates and stuff with desired amount of the beef stuffing mixture. Serve with your favorite side dish and enjoy.
Notes
Nutrition
Frequently Asked Questions:
Yes! Any kind works. You can use butternut squash, delicata squash, kabocha squash, or spaghetti squash in place of acorn squash.
Yes! Swap the ground beef with two cans of black beans, garbanzo beans, or white beans (or any combination thereof). You can also use tempeh, tofu, or your favorite high protein replacement for meat.
Yes! Add 1 to 3 cups of cooked rice (brown rice or wild rice recommended) to the meat mixture to make this comfort food even more substantial.
I published this recipe on October 29, 2018. On January 20, 2026, I updated the post with updated photos, added an FAQ section, ingredient notes, and helpful tips to achieve the best possible results.
I do not like kale but eat spinach. If I substituted spinach for the kale how much would I use?
I would use 4 cups of baby spinach to replace the kale 🙂 Hope you enjoy!
(whimper) This sounds so yummy and I can’t cook for two more days! My work schedule makes it impossible 🙁 Trust me, this is on my to-cook list ASAP! Yum! All the ingredients and on my list and this is just the time of year for such deliciousness 😉