Description
This Taco Stuffed Acorn Squash recipe combines the natural sweetness and hearty texture of roasted acorn squash with a flavorful ground beef taco filling, cheese, and fresh garnishes. Perfect for a comforting, healthy meal that is packed with protein and delicious southwestern spices.
Ingredients
Scale
For the Acorn Squash
- 2 large acorn squash
- 1 teaspoon olive oil
- ¼ teaspoon salt
For the Taco Filling
- 1 1/2 lbs lean ground beef (grass-fed preferred)
- 1 cup tomato sauce
- 1–2 tablespoons salt free taco seasoning
- ½ cup corn (optional)
- ½ cup black beans (optional)
- ¼ teaspoon salt
Toppings and Garnish
- ⅔ cup sharp cheddar cheese
- Cilantro (for garnish)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and keep the baking sheet clean.
- Cut and Season Squash: Cut each acorn squash in half, either top to bottom or across the middle, and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt for flavor.
- Roast Squash: Place the squash halves cut side down on the prepared baking sheet and roast for about 40 minutes or until the flesh is fork-tender but still holds its shape. This roasting softens the squash making it perfect for stuffing.
- Cook Taco Filling: While the squash roasts, brown the ground beef in a ceramic non-stick skillet over medium heat until fully cooked. Stir in tomato sauce, corn, black beans, and salt free taco seasoning. Simmer until the mixture thickens and flavors meld. Add salt and adjust seasoning to taste.
- Prepare Squash for Stuffing: When the squash is tender, remove from the oven and use a fork to gently mash the insides slightly to create a soft bed for the taco filling.
- Stuff and Cheese Squash: Evenly divide the taco beef mixture among the squash halves, then sprinkle approximately 2.5 tablespoons of sharp cheddar cheese over each.
- Melt Cheese and Serve: Return the stuffed squashes to the oven for a few minutes until the cheese has melted and begins to brown lightly. Remove, garnish with fresh cilantro, and serve immediately.
Notes
- For a milder flavor, adjust the amount of taco seasoning to your preference.
- Omitting corn and black beans makes this dish lower in carbs and without the yellow elements.
- You can substitute ground turkey or chicken for a leaner protein option.
- Leftover stuffing can be used in tacos or bowls for a quick meal the next day.
- This recipe can be made vegetarian by substituting the ground beef with plant-based meat alternatives or lentils.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: taco stuffed acorn squash, stuffed squash recipe, ground beef tacos, healthy taco recipe, gluten free taco meal, acorn squash dinner
