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Brisket and Veggies Stuffed Acorn Squash

brisket stuffed acorn squash

This is the perfect recipe for leftover brisket of any kind. Mix the chopped leftover brisket with veggies and make it into a stuffing of sorts, place inside the hollows of two acorn squash.

  • Duration
  • Cook Time
  • Prep Time
  • 2-4 ServingsServings


  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 cup frozen peas or chopped green string beans
  • 1 cup chopped fresh spinach
  • 1 cup chopped cooked brisket
  • 1/4 cup chopped raisins
  • 1/4 cup chopped almonds
  • 1/4 cup plain breadcrumbs
  • 1 tablespoon chopped fresh thyme
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 eggs
  • salt and freshly ground black pepper to taste


Preheat the oven to 400 degrees. Cut the squash in half crosswise and remove the seeds. Wrap the halves in aluminum foil and bake for 40 minutes. Remove from the oven and set aside. Reduce the oven heat to 350 degrees. While the squash is cooking, heat the olive oil in a sauté pan over medium heat. Add the onion and carrot and cook for 3-4 minutes, to soften them slightly. Remove the pan from the heat. Add the peas, spinach, brisket, raisins, almonds and breadcrumbs to the bowl and toss ingredients to distribute them evenly. Add the thyme and cayenne pepper and toss ingredients again. Add the eggs and salt and pepper to taste, mix well and stuff equal amounts of the mixture into the baked squash cavities. Bake for 25 minutes. NOTE: if you use leftover cooked vegetables such as carrots or string beans, add them to the bowl without sautéing them first.