Taco Stuffed Acorn Squash

Do you ever get tired of cooking the same thing over and over?  It sometimes feels like you’re in a rut. Trust me I understand the feeling. Eating the same thing over and over again gets boring. When I get in the rut I try to get creative, and every once in a while the food turns out amazing. The flavors and recipes for these jalapeno popper egg rolls and Hot Cheeto pork chops just worked amazing. These taco stuffed acorn squash are no exception. 

I know what you’re thinking acorn squash and taco meat, ugh no thanks. I was skeptical too,  and it turns out that was for nothing! The squash and taco meat tasted amazing! The flavors just worked guys! Plus they were soooo easy to make. 

Did I mention that taco stuffed acorn squash is relatively low carb? While it isn’t 100% keto friendly it does have fewer carbs than regular tacos. When you’re trying to eat better every carb can count. This taco stuffed acorn squash will help curb your cravings for the real thing, and lower your carb intake at the same time. This recipe is also easily made gluten free! How cool is that? Here’s how to make taco stuffed acorn squash. 

Here are the ingredients you will need: 

• 2 large acorn squash
• 1 tsp olive oil
• 1 ½ lbs of lean ground beef
• 1 cup of tomato sauce
• 1-2 Tbs of salt free taco seasoning (Can use gluten free taco seasoning!)
• ⅔ cup cheddar cheese
• Taco toppings (optional) 

INSTRUCTIONS: 

1. Preheat oven to 400°F and line a cookie tray with parchment paper (Parchment paper is optional it just cuts down on the mess!) (I love these nonstick cookie trays!) 
2. Cut each acorn squash in half top to bottom, and remove the seeds.  Brush each squash with olive oil, then sprinkle with salt. Place squash halves in the oven for 40 minutes, or until fork tender, but still retaining their shape. 
3. While the squash is roasting, brown ground beef in a ceramic non-stick skillet until cooked through. Stir in tomato sauce and taco seasoning,  and cook until the taco mixture has thickened.  
4. Once squash is finished cooking, use a fork to gently mash the inside. Then divide the taco mixture evenly among the squash halves. Top each squash with 2.5 T of cheddar cheese. Place squash back in the oven for a few minutes to melt and brown the cheese.
5. Garnish with taco toppings if desired.

Taco Stuffed Acorn Squash

This taco stuffed acorn squash will help curb your cravings for the real thing, and lower your carb intake at the same time. This recipe is also easily made gluten free! How cool is that?

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 4 Servings

Ingredients

  

• 2 large acorn squash
• 1 tsp olive oil
• 1 ½ lbs of lean ground beef
• 1 cup of tomato sauce
• 1-2 Tbs of salt free taco seasoning Can use gluten free taco seasoning!
• ⅔ cup cheddar cheese
• Taco toppings optional

Instructions

 

• Preheat oven to 400°F and line a cookie tray with parchment paper (Parchment paper is optional it just cuts down on the mess.). (I love these nonstick cookie trays!)
• Cut each acorn squash in half top to bottom, and remove the seeds. Brush each squash with olive oil, then sprinkle with salt. Place squash halves in the oven for 40 minutes, or until fork tender, but still retaining their shape.
• While the squash is roasting, brown ground beef in a ceramic non-stick skillet until cooked through.Stir in tomato sauce and taco seasoning, and cook until the taco mixture has thickened.
• Once squash is finished cooking, use a fork to gently mash the inside. Then divide the taco mixture evenly among the squash halves. Top each squash with 2.5 T of cheddar cheese. Place squash back in the oven for a few minutes to melt and brown the cheese.
• Garnish with taco toppings if desired.

Keyword acorn squash, dinner, gluten free, gluten free taco squash, low carb, low carb taco acorn squash, taco stuffed acorn squash