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–+ servings
Four halved acorn squashes filled with seasoned ground meat, chopped tomatoes, onions, and cilantro are arranged in a black oval dish. Sliced limes and avocado are in bowls nearby on a festive pumpkin-patterned tablecloth.
Penny Kovacs

Taco Stuffed Acorn Squash

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I love fall and all the squash that comes with it!  I am always thinking of new ways to enjoy it and this Taco Stuffed Acorn Squash did not disappoint.  In fact my husband will not eat squash of any kind but he devoured this.  Having only 5 main ingredients plus a few spices and garnish it comes together so easily!  You could use any squash you like too!
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Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Acorn Squash cut in half and seeded
  • 1 lb Ground Beef I like Grass Roots Coop
  • 14 1/2 oz Fire-Roasted Muir Glen brand Diced Tomatoes
  • 8 oz Saucy Lips Taco Al Pastor or your favorite taco sauce
  • 1 tsp Salt plus extra for sprinkling on squash
  • 1/2 tsp Black Pepper plus extra for sprinkling on squash
  • 1/2 cup Red Onion diced
  • 1 Avocado Oil Spray
  • 1 Lime 1/4rd for garnish
  • 1/2 cup Cilantro chopped for garnish

Method
 

  1. Preheat oven to 400˚ and line a baking sheet with parchment
  2. Wash the acorn squash, cut in half, seed it and then slice a very thin layer off the bottom so it will sit evenly on your pan
  3. Spray the acorn with avocado oil and sprinkle with salt and pepper
  4. Bake for 30 minutes or till fork tender
  5. Meanwhile add beef to a skillet breaking apart and browning till longer pink
  6. Add onion, taco sauce, drained diced tomatoes, salt and pepper
  7. Simmer 5 minutes
  8. Fill acorn squash with meat mixture
  9. Place back in oven for 10 minutes
  10. Garnish with limes and cilantro
  11. Enjoy!

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