Beef Picadillo-Stuffed Acorn Squash
Ingredients icon 8 Ingredients
Servings icon Makes 4 servings
Time icon 30 minutes


  • 1 pound Ground Beef

  • 1 medium onion, chopped

  • 1 tablespoon Mexican Seasoning Mix (see Cook’s Notes)

  • 1/4 teaspoon ground cinnamon

  • 1 can (8 ounces) tomato sauce

  • 1/3 cup raisins

  • 1 acorn squash, quartered, cooked

  • 1 tablespoon slivered almonds (optional)


  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef mixture to skillet.

  2. Sprinkle seasoning mix and cinnamon over beef; mix well. Stir in tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Serve over squash. Garnish with almonds, if desired.

Nutrition Information

Nutrition information per serving: 287 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 84 mg cholesterol; 551 mg sodium; 27 g carbohydrate; 3.7 g fiber; 28 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 4.6 mg iron; 21.7 mcg selenium; 6.7 mg zinc; 101.7 mg choline.

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