Skip to main content

Midland Living Magazine

Beef & Quinoa Stuffed Squash

Recipe courtesy of: Jess Pryles,


  • 1 lb. Ground Beef

  • 3 whole acorn squash

  • Spray oil

  • ¾ cup pecans

  • 1 ½ cups cooked quinoa

  • ½ red onion, diced

  • 1 green bell pepper, diced

  • 1 jalapeño, seeded & finely diced

  • ½ teaspoon cumin

  • 1 tsp. garlic powder

  • ¾ cup shredded pepperjack cheese

  • Salt to taste


  1. Preheat oven to 400°F.

  2. Cut the very top and bottom off each acorn squash to allow them to sit flat. Then slice them through the middle and scoop out the seeds. Place the squash with the hollow side up on a baking tray, spray with oil and season with salt. Place into the hot oven to roast until tender, 30-40 minutes.

  3. Toast the pecans in a pan until fragrant, about 3-5 minutes, then coarsely chop.

  4. Heat a large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Add the onion and jalapeno to the pot and cook until soft and translucent, about 5 minutes. Add in the bell pepper and cook a further 2 minutes. Return the beef to the pan, add the cooked quinoa, pecans, cumin, garlic powder and salt to taste. Stir to combine.

  5. Spoon the filling into the hollows of each squash half, pressing the mixture in and forming a mound on top. Sprinkle each half with pepperjack cheese, and return to the oven until cheese has melted, 5-7 minutes.


Based on 90% lean Ground Beef

Nutrition information per serving: Calories 470; Total Fat 26 g (Sat. Fat 6 g; Trans Fat 0 g); Cholest. 60 mg; Sodium 160 mg; Total Carb. 38 g; Fiber 8 g; Total Sugars 2 g; Protein 25 g; Vit. D 0% (DV); Calcium 20% (DV); Iron 25% (DV); Potassium 36% (DV)

Upcoming Events Near You
Faces Of the Permian Basin 2020


Digital Issue Winter 2020