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Taco stuffed Butternut Squash

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 650
A delicious and hearty vegetarian-inspired dish featuring roasted butternut squash filled with flavorful taco meat and cheese, topped with fresh garnishes.

Ingredients

Vegetables and Fruits

  • 2 medium Butternut squash (washed and scrubbed)
  • 2 tbsp Unsalted butter (melted)
  • 1 tbsp Olive oil

Meat and Legumes

  • 1 lbs Ground Beef
  • 1 can 15oz black beans (drained and rinsed)
  • 1 cup corn kernels (drained and rinsed)

Dairy

  • 1.5 cups cheddar cheese (shredded, divided)
  • ½ cup Colby Jack cheese (shredded)
  • Sour cream Sour cream
  • Fresh chopped cilantro Cilantro (for topping)
  • Fresh lime juice Lime juice (for topping)
  • Guacamole Guacamole (for serving)

Spices and Seasonings

  • 4 cloves garlic (minced)
  • 2 tbsp Taco Seasoning
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • salt and pepper Salt and Pepper (to taste)

Instructions 

  • Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, brush with melted butter, and season with salt. Roast for 50-60 minutes until soft.
  • Cook ground beef with salt and pepper, stir in taco seasoning, cumin, paprika, black beans, and corn. Melt in ½ cup cheddar cheese.
  • Scoop out some squash pulp to create cavities, fill with meat mixture, top with remaining cheddar and Colby Jack cheese. Broil for 2-3 minutes until bubbly.
  • Garnish with sour cream, cilantro, and lime juice. Serve hot with guacamole.

Notes

For extra flavor, toast the spices before adding to the meat mixture.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: squash, Tacos, vegetarian