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Quick + Easy Beef Enchilada Stuffed Acorn Squash

Tender roasted acorn squash stuffed with saucy enchilada-style ground beef made easy with Siete Red Enchilada Sauce, finished with melty cheese and fresh toppings. A cozy, easily adaptable to Whole30 dinner that’s weeknight-friendly and big on flavor.

Ingredients

For the Squash

  • 2 medium acorn squash, washed, halved and seeds removed
  • 1-2 Tbsp olive oil or avocado oil
  • salt + pepper, to taste

For the Beef Enchilada Filling

  • 1 lb ground beef
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt + pepper, to taste
  • 1 cup Siete Red Enchilada Sauce

For Serving (Optional, but encouraged)

  • diced avocado or guacamole
  • fresh cilantro
  • sour cream or greek yogurt
  • lime wedges

Instructions

Roast the Squash

  • Preheat oven to 400°F. Brush the insides of the acorn squash with avocado or olive oil and season with salt and pepper. Place the cut-side down on a parchment-lined baking sheet and roast for 30–35 minutes, until fork-tender.

Prepare the Beef Enchilada Mixture

  • While the squash roasts, heat a large skillet over medium heat. Add the ground beef and diced onion and cook, breaking the meat up as it cooks, until beef is browned and onion is tender.
  • Add garlic, chili powder, cumin, smoked paprika, oregano, salt + pepper. Stir until spices are toasted and fragrant, ~30 seconds.
  • Pour in the Siete Red Encilada Sauce, stir to combine, and let simmer for ~5 minutes until slightly thickened and saucy.

Finish + Serve

  • Remove the roasted squash from the oven and flip so the cut-sides are up.
  • Spoon the beef enchilada mixture evenly into each.
  • Top with guacamole, pico de gallo, a squeeze of lime, fresh cilatro, and any other toppings you love and serve immediately.