Beef Mexican Stuffed Squash Recipe
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!
Servings: 4 servings
Calories: 278kcal
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: 278kcal | Carbohydrates: 32g | Protein: 28g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 455mg | Fiber: 11g | Sugar: 5g