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Beef Mexican Stuffed Squash Recipe
Created by:
Brooke Farmer
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
4
servings
This Mexican Stuffed Squash is a perfect solution for adding more vegetables to your meal plan! Stuffed with seasoned beef and topped with your favorite taco toppings, this is a hit with everyone!
Equipment
Baking dish
Ingredients
▢
Two
1 pound acorn squash
▢
1
pound
lean ground beef
▢
1
medium onion
chopped
▢
¾
cup
reduced sodium black beans
drained and rinsed
▢
1
red bell pepper
diced
▢
1
tablespoon
chili powder
▢
2
teaspoon
ground cumin
▢
½
teaspoon
salt
▢
½
teaspoon
black pepper
Optional Toppings*:
▢
Sargento® Reduced Fat 4 Cheese Mexican Shredded Cheese
▢
fresh diced tomato
▢
reduced-fat sour cream
▢
tomato salsa
▢
fresh cilantro
chopped
▢
green onion
chopped
Instructions
Preheat oven to 400º F.
Halve the squash lengthwise. Scoop out and discard seeds (or save seeds and roast them).
In a large bowl, add beef, onion, black beans, bell pepper, and spices. Using clean hands, gently but thoroughly combine ingredients.
Pack ¼ of the beef mixture (about ½ cup) into each squash half center. Place squash into a 9x13-inch baking dish.
Add 1-inch of water, cover with foil and bake for 1 hour, or until squash is tender and the center of the squash registers 160º F.
Top with your favorite (optional) garnishes and dig in!
Notes
Smart Points: 6
*Optional ingredients not included in nutrition calculation.
Nutrition
Serving:
1
/2 stuffed squash
|
Calories:
278
kcal
|
Carbohydrates:
32
g
|
Protein:
28
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
60
mg
|
Sodium:
455
mg
|
Fiber:
11
g
|
Sugar:
5
g
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