Stuffed Acorn Squash with Ground Beef and Spiced Rice (Hashweh)

Roasted acorn squash stuffed with spiced rice and ground beef.

5 from 6 votes

Stuffed Acorn Squash with Ground Beef and Spiced Rice (Hashweh)

This aromatic stuffed acorn squash recipe is filled with a mixture of spiced ground beef, basmati rice, pine nuts, and cranberries. A Middle Eastern-inspired fall dinner full of warm, aromatic flavors!

Prep Time15

Cook Time50

Cooling10

Total Time1 15

Course: Main Course

Cuisine: American, Lebanese, Mediterranean

Keyword: acorn squash stuffed with rice, rice stuffed acorn squash, stuffed acorn squash

Servings: servings

Calories: 546kcal

Author: Samantha Ferraro

Cost: $10

Ingredients

For the Acorn Squash

2 acorn squash
2 tablespoons olive oil
½ teaspoon allspice
½ teaspoon kosher salt

For the Spiced Rice Filling

2 tablespoons ghee divided
½ pound ground beef or ground lamb
½ medium yellow onion finely diced
2 garlic cloves finely chopped
½ teaspoon cinnamon
½ teaspoon cumin
¼ teaspoon allspice
Pinch of nutmeg
¼ teaspoon kosher salt
Freshly ground black pepper to taste
½ cup uncooked basmati rice rinsed several times
1 cup low-sodium chicken stock
¼ cup pine nuts
¼ cup dried cranberries or barberries/currants
2 tablespoons chopped fresh parsley plus more for garnish

US Customary - Metric

Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.
Prepare the squash: Wash and dry the acorn squash. Slice each one in half horizontally and scoop out the seeds. Trim a small piece off the bottom of each half so it sits flat on the baking sheet.
Roast the squash: Brush the cut sides with olive oil and season with allspice and salt. Place cut side down on the baking sheet and roast for 25–30 minutes, until just tender but not too soft. Remove from the oven and let cool slightly.
Make the filling: While the squash roasts, heat 1 tablespoon of ghee in a medium pot over medium heat. Add the ground beef and onion and cook until the beef is browned and the onion has softened, about 5–7 minutes.
Add garlic and spices: Stir in the garlic, cinnamon, cumin, allspice, nutmeg, salt, and black pepper. Cook another minute until fragrant.
Add rice and stock: Stir in the rinsed basmati rice and chicken stock. Add the remaining tablespoon of ghee. Bring to a boil, then reduce to low, cover, and cook until the rice is tender, about 15 minutes.
Toast the pine nuts: While the rice cooks, melt a little ghee in a small skillet over medium heat. Add pine nuts and toast, stirring often, until golden and fragrant. Remove from heat immediately so they don’t burn — they’ll continue to darken slightly as they cool.
Finish the filling: Fluff the cooked rice with a fork, then stir in the toasted pine nuts (reserve a few for garnish), dried cranberries, and chopped parsley.
Stuff and bake: Spoon a generous amount of the rice mixture into each roasted squash half, drizzle lightly with olive oil, and return to the oven. Bake for another 20 minutes, until the squash is fully tender and the tops are lightly golden. Cover loosely with foil if they brown too quickly.
Serve: Let cool slightly, then garnish with reserved pine nuts and extra parsley. Serve warm.

Notes

Prep the squash: Before slicing in half, trim a small piece off the bottom so the halves sit flat while baking.
Toasting pine nuts: Keep an eye on the pine nuts when toasting and remove them from heat as soon as they turn golden, so they don’t burn.
Make-ahead tip: The meat and rice filling can be made up to 2 days ahead and refrigerated until ready to stuff.
Extra filling: Depending how large the squash cavity is, you may have a little leftover hashweh mixture which is delicious on its own or spooned over greens or roasted veggies.
Check for doneness: To make sure the squash is fully cooked, insert the tip of a paring knife into the thickest part of the flesh and if it slides in easily, it’s ready.

Nutrition