Stuffed Baked Winter Squash - Kraft Recipes Top
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Stuffed Baked Winter Squash

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Make It

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  • Using a Jack-o-lantern knife (you know, one of those that you get for the kids to use at Halloween?), cut open the squash. Just like you would for a Jack-o-lantern. Throw the lid out. You aren't going to need it.
  • Scoop all the seeds out, using a large spoon. Unless you plan to roast them, throw those out too. Rinse the scooped out squash, pat dry, and lightly salt the cavity. Place cut side down on a foil lined cookie sheet. Bake in the oven at 350 degrees for 50 minutes or until tender.
  • While the squash is baking, make the stuffing: Brown the hamburger in a large saucepan. Add the onions, garlic, bell pepper, and carrots. Stir and cook until the onions are translucent. Don't let the garlic brown! It will become bitter. If needed, drain the hamburger mixture at this point.
  • Add the rice and stir for another 2 minutes. Add the rest of the ingredients. Stir together, bring to a boil, and reduce heat to low. Place a lid on pan and cook for 18 minutes. Don't peek! At the end of the cooking time, remove from the heat and let sit.
  • When the squash is done, turn it over, fill its cavity with the rice mixture and return it to the oven for 30 minutes. Slice into wedges and serve.

Special Equipment Needed


This recipe can be topped with the cheese of your choice for the final baking and the squash is to be scooped out for eating, leaving the rind behind. Also, if individual servings are needed, use small acorn squash. Just cut a very small bit off the pointy bottom so they will sit nicely and watch them, they probably won't need the full 50 minutes to become tender.

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