Beef and Rice Stuffed Acorn Squash (Zapallo Relleno)

Why you’ll love it

• A complete meal in a squash: protein, rice and vegetables in every bite.
• Lighter comfort food: about 430 calories and 29 g protein per serving.
• Perfect for fall, when acorn squash is in season and inexpensive.

Quick facts

Ingredients

• 2 medium acorn squash, or 1 large winter squash
• 14 oz (400 g) lean ground beef
• 1 cup (150 g) cooked rice
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 2 garlic cloves, minced
• 7 oz (200 g) crushed tomatoes, about 3/4 cup
• 3/4 cup (80 g) shredded mozzarella
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Step-by-step method

1. Prepare the squash. Heat the oven to 400°F (200°C). Cut the squash in half, scoop out the seeds and brush the cut sides with half of the oil.

2. Roast. Roast the squash cut side down for 30 to 35 minutes, until almost tender.

3. Start the filling. Sauté the onion and bell pepper in the remaining oil for 5 minutes. Add the garlic, ground beef, paprika, salt and pepper.

4. Finish the filling. Cook the beef 7 to 9 minutes, until no longer pink. Stir in the crushed tomatoes and rice and cook 5 minutes more.

5. Stuff and bake. Fill the squash halves, top with the mozzarella and bake another 12 to 15 minutes.

6. Rest. Let the squash rest 5 minutes before serving.

How to know it is done

The squash should be easy to pierce with a fork, and the beef should reach 160°F (71°C) on an instant-read thermometer.

Tips for the best result

• Roasting the squash cut side down first keeps it moist and gets it almost tender before you add the filling.
• Cook the beef until no pink remains before adding the tomatoes and rice.
• Let it rest 5 minutes so the filling settles and is easier to serve.

Variations and substitutions

• Vegetarian: replace the beef with lentils and mushrooms.

Storage and reheating

Refrigerate up to 3 days. Reheat covered in a 350°F (180°C) oven for 15 minutes.