Sloppy Joe Stuffed Acorn Squash

An easy autumn weeknight meal that’s low carb, gluten free, and guaranteed to bring on the yummy noises! You’ll love this Sloppy Joe Stuffed Acorn Squash!

Prep: 10 minCook: 45 minTotal: 55 min
Servings: 6 1x


  • 3 acorn squash
  • 4 tablespoon olive oil, divided
  • 1 teaspoon salt, divided
  • 1 sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 lb. grass-fed ground beef
  • 1/2 cup pumpkin puree
  • 1/4 cup water
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper


  1. Preheat oven to 400F.
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside of the squash with about 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt.
  4. Turn the squash flat side down on a baking sheet lined with parchment and roast for 30 minutes.
  5. After 30 minutes, flip the squash to the flat side is facing up and roast for another 15 minutes.
  6. While the squash is cooking, place the remaining two tablespoons of olive oil to a pan over medium high heat.
  7. Once warm, add the chopped onion and bell pepper.
  8. Sauté for about 7 minutes, stirring frequently until softened and golden brown.
  9. Add the meat to the pan.
  10. Use your spatula to break up the meat and brown it. Continue to cook the meat, breaking it up with your spatula for about 5 minutes until most of the pink has browned.
  11. Add the pumpkin puree, water, cumin, smoked paprika, garlic, the remaining salt, pepper to the pan.
  12. Cook for another 3 – 5 minutes until the sauce thickens up and is coating the meat.
  13. Scoop the meat into each acorn squash, top with 1/4 cup shredded cheese.
  14. Place the squash under the broiler for 1 – 2 minutes until the cheese is melted and slightly browned.
  15. Garnish with cilantro leaves and enjoy!
© The Toasted Pine Nut