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?
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.