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Beef-Stuffed Squash

Total Time

Prep: 10 min. Bake: 70 min.


6 servings

I won a first-place trophy with this stuffed squash recipe in a cook-off in 1981. I've made it for family and guests many times since. Each squash has a shiny glaze on top, which makes this a spectacular-looking dish!


  • 3 small acorn squash, halved and seeded
  • 1/2 cup water
  • 1 pound lean ground beef
  • 1 large egg, beaten
  • 1/2 cup Russian salad dressing
  • 3/4 cup bread crumbs
  • 1 medium onion, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon juice
  • 3/4 teaspoon salt
  • GLAZE:
  • 1/4 cup Russian salad dressing
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons brown sugar


  1. Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes.
  2. Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash.
  3. Bake 40-50 minutes, basting with glaze every 15 minutes.

Nutrition Facts

1 each: 426 calories, 18g fat (4g saturated fat), 82mg cholesterol, 774mg sodium, 50g carbohydrate (21g sugars, 4g fiber), 19g protein.

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