New Mexico Style Wagyu Stuffed Acorn Squash

If you want a cozy, nutrient-packed dinner that looks impressive without much work, this Ground Beef Stuffed Acorn Squash is perfect thing. The secret is Lone Mountain Wagyu Ground Beef, which brings rich flavor and tenderness to every bite. The filling mixes black beans, corn, mild green chiles, and warm spices, and the whole dish is finished with melted cheddar and pepper jack. It is high in protein, naturally gluten free, and ideal for fall or winter cooking. Grab a few acorn squash, let the oven do most of the work, and enjoy a satisfying meal built around premium Wagyu beef.

Ground Beef Stuffed Acorn Squash (Southwestern-style)

Ingredients

Acorn squash
• 2 medium acorn squash
• 2 tablespoons olive oil
• ¼ teaspoon salt
• Freshly ground black pepper

Ground beef filling
• 1 tablespoon olive oil
• 16 oz Lone Mountain Wagyu Ground Beef
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• 1 teaspoon garlic powder
• ¼ teaspoon salt, or more
• 15 oz canned black beans, rinsed and drained
• 15 oz canned corn kernels, drained
• 4 oz canned mild green chiles, diced
• 10 oz green onions, chopped
• ¼ cup shredded pepper jack cheese
• ¼ cup shredded cheddar cheese

Roast the acorn squash

1. Preheat oven to 400 F.

2. Cut off the top and bottom of each squash to create a flat base, then slice each squash in half. Scoop out seeds.

3. Place squash cut sides up on a baking sheet. Drizzle with olive oil, rub to coat, and season with salt and pepper.

4. Turn squash cut sides down.

5. Roast for 30 minutes on the middle rack.

Make the Southwestern ground beef filling

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef and cook until fully browned. Drain fat.

2. Add chili powder, cumin, smoked paprika, garlic powder, and salt. Stir to coat the beef.

3. Add black beans, corn, green chiles, and half the chopped green onions. Combine over medium heat and adjust seasoning as needed.

Stuff the squash

1. Remove roasted squash from the oven and turn them cut sides up.

2. Divide the filling evenly among the four halves.

3. Top with pepper jack and cheddar cheese.

4. Return to the oven and roast for 15 minutes at 400 F until the cheese melts.

5. Garnish with the remaining green onions and serve warm.

Make this recipe with the best beef.
Order Lone Mountain Wagyu Ground Beef HERE