• 4 small acorn squash
  • 1 package of lean ground beef
  • 1 bag of frozen, chopped spinach
  • 1 jar of your favorite spaghetti sauce


Preheat oven to 375F.

Cut each acorn squash from stem to bottom and pull out the centers (seeds and stringy bits) with either your hands or a spoon.

Place acorn squash halves on baking sheet with the skin side facing down for

15 minutes prior to stuffing. Remove from oven set to the side until ready to stuff.

Add the lean ground beef, spinach, and sauce to a mixing bowl and mix all ingredients by hand. Just get in there and really mash it up.

Fill up each half of the acorn squash with your meat/spinach/sauce “stuffing” – heaping is ok.

Place the stuffed acorn halves on a baking sheet/dish with the skin side facing down/”stuffing” facing up and bake on 375F until the sugars from the squash and tomato sauce start to pool at the bottom of the baking dish. *

I prefer to add a touch of sea salt prior to eating.

*Just like any ground beef dish, you want to make sure the meat has been cooked to 160F/71C. Just like my recipes, I like to “wing it” for the cooking time and cook the stuffed squash until the squash is tender enough to easily poke with a fork, the sugars from the tomatoes and squash are leaking out, and my kitchen smells delicious.