Taco Stuffed Acorn Squash

🧂 Ingredients

• 2 acorn squash
• 1½ pounds ground turkey

  (or other ground meat)
• 1 cup shredded cheese
• 15 oz can of black beans

  (drained and rinsed)
• 14.5 oz can of diced tomatoes

  (with liquid)
• ½ yellow onion

  (diced)
• 1 jalapeno

  (diced, with seeds if you like the spice!)
• 2 cloves garlic

  (minced)
• 1 tbsp taco seasoning

  (plus more to taste)
• 1 tsp dried oregano
• Salt and pepper

  (to taste)

Instructions

• 1 Cut each acorn squash in half length-wise (through the stem).
• 2 Scoop out the seeds and toss.
• 3 Drizzle the squash flesh with olive oil, season with salt and pepper.
• 4 Place cut side down in a baking dish.
• 5 Bake @400°F for 30-45 min. You will know the squash is done when you can poke a
  knife into the skin and it goes in easily.
• 6 Once you pull the squash out of the oven, cover to keep warm.
• 7 While the squash is baking...
• 8 Heat a little olive oil in a skillet.
• 9 Add the onion and saute until transparent.
• 10 Add the garlic and cook ~30 seconds, stirring.
• 11 Add the diced jalapeno and stir.
• 12 Add the ground meat, and stir often until cooked through.
• 13 Once the meat is browned, remove any excess fat that has cooked off. (See tip in
  notes.)
• 14 Add the diced tomatoes (with liquid), taco seasoning, and oregano. Stir to
  combine well and let simmer for a couple minutes.
• 15 Add the black beans to the meat mixture.
• 16 Let the filling simmer for a few more minutes, until the liquid has thickened
  slightly.
• 17 Taste and adjust seasoning as needed.
• 18 Turn the squash so their inside cavity is facing up.
• 19 Liberally mound each half with the meat filling.
• 20 Top with ¼ cup cheese each.
• 21 Return the squash to the oven and broil for ~10 min until cheese is melted and
  lightly browned.
• 22 Let sit for a few minutes, then serve. A simple green salad makes a nice
  accompaniment, and rounds out the meal.

Nutrition Info