Mexican Beef Stuffed Squash

by Monday, October 23, 2017

Squash season is in FULL swing.  I love squash season.  I love basically every type of squash because they taste amazing, they’re packed with vitamins and fiber, and they are super low calorie!  One cup of acorn squash has only 55 calories!!  I mean, what could be better?!

I also love foods that act as a vessel for other foods.  HA!  I like to eat the “bowl” and do fewer dishes!  A squash half is super sturdy so you can fill it will all the goodness inside, and eat the “bowl” too.  Kinda reminds me of my Panera “soup in a bread bowl days”….sigh…

I don’t eat those anymore because they are straight up terrible for you…but a squash bowl tastes just as good and is actually super healthy too.  It’s a total win!

Plus, this Mexican filling tastes like the most amazing beefy taco, but it is secretly loaded with veggies, so it is also very healthy and light.  The marriage of savory, flavorful beef filling and the sweet roasted squash is perfect and absolutely delicious.  Even Ben likes it!! And he is a hard sell when it comes to squash recipes haha!  Anyone else find that most guys don’t like squash as much as women do?!?


Mexican Beef Stuffed Squash


 

Ingredients:

2 acorn squash, cut in half, seeds scooped out and discarded

1 lb lean, grass fed ground beef

4 tablespoons taco seasoning- I use this one

1 1/2 tablespoons grapeseed or avocado oil

2 tsp ground cumin

1 red bell pepper, chopped

1/2 sweet onion, chopped

2 gloves garlic, minced

2 cups chopped fresh spinach

1 can (15 oz) of diced, fire roasted tomatoes

juice of 1 lime

Sea salt and black pepper for seasoning

1/2 avocado, diced, for topping

1/4 cup chopped cilantro, also for topping

 

Directions:

Heat oven to 400 degrees.  Place the acorn squash in a glass or ceramic baking dish, cut sides up.  Once the oven is heated, bake the squash halves for 25-30 minutes.  They should be golden, tender and a little brown on the edges.

While the squash halves are cooking, make the Mexican beef filling.  Heat 1/2 tablespoon oil in a large skillet and cook beef with 2 tablespoons of taco seasoning and 1 teaspoon of cumin.  Stir well, breaking up the beef with a wooden spoon until nicely browned.  Set it aside.

In the same skillet, add the leftover 1 tablespoon of oil to the pan and add the onions and garlic.  Sprinkle with a little bit of salt and pepper to help the onions caramelize.  Cook, stirring often, for about 5 minutes.  Then add the red bell pepper, spinach, last 2 tablespoons of taco seasoning and 1 teaspoon of cumin.  Cook for about 3-5 minutes, or until the peppers are softened and begin to brown.  Lastly, add the juice of one lime and the whole can of tomatoes.  Stir well, and add the beef back in.  Cook for an additional 2 minutes until everything is nicely incorporated.

Remove the squash from the oven, and spoon the beef filling into each squash half.  I usually have extra beef filling that I save for leftovers.  Put the filled squash back in the oven for an additional 10 minutes.

Top with fresh avocado and cilantro- enjoy!

XO Katrina

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