Pantry-Stuffed Acorn Squash
Serves: 2
  • 1 Acorn Squash
  • ½ lb Ground Beef (if preferred, sub Turkey or Chicken)
  • ½ cup Cottage Cheese
  • 8-10 ounces of your favorite Pasta Sauce
  • ½ Sweet Onion, chopped
  • 12 ounces frozen Spinach, thawed & drained
  • 3 ounces frozen Corn
  • 2 ounces shredded Cheese, your preference
  • 2 tbsp Olive Oil
  • S + P to taste
  1. Preheat your oven to 400 degrees F.
  2. Cut your Acorn Squash in half and scoop out the seeds. Place your squash on a baking pan, cut side up. Spray with Olive Oil and sprinkle with Salt + Pepper. Bake for 1 hour in your oven until tender. (You can also microwave Acorn Squash if you are in a hurry. Instead of placing your halves in a baking pan, place them on a microwave save plate and cover with plastic wrap. Microwave for 12 minutes.)
  3. While your Squash is baking, prepare your filling. In a large saute pan over medium heat, brown the Ground Beef until no longer pink. Remove from pan and drain off any excess fat. Add 1 tbsp of Olive Oil to your pan and saute the onion. Remove pan from heat.
  4. Return the Ground Beef to the pan along with the Cottage Cheese, Pasta Sauce Spinach & frozen Corn. Mix well.
  5. Once your Acorn squash is baked, divide your filling among both halves. Top with shredded Cheese & bake for an additional 10 – 15 minutes or until cheese is melted and the center of your filling is heated through.
  6. Serve immediately. Enjoy! ☺
Recipe by Slice of Jess at