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Taco Stuffed Acorn Squash

A keto recipe for the holidays

Taco Stuffed Acorn Squash

Total Time:

1hrs 20mins

Prep:

20mins

Cook:

1hrs

Skill Level:

Easy

Ingredients

  • 1 Tbsp. oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 large acorn squash
  • 2 Tbsp. butter
  • 2 Tbsp. red pepper
  • ½ cup grape tomatoes, halved
  • ¾ cup grated cheese
  • 1 whole avocado
  • ½ cup sour cream
  • 1 lime
  • Seasoning:
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. pepper

How to Make It

Preheat oven to 425 degrees F.

In a medium frying pan, heat oil then add onion, meat and break up with a wooden spoon. Cook until meat is brown. In a small bowl combine the seasoning and stir. Add ⅔ of the seasoning to the meat and reserve the rest.

Slice each acorn squash in half, scrape out the insides and seeds and discard. Rub the butter inside the squash and sprinkle the remaining ⅓ of the spice mixture on top. Stuff the squash with the ground beef, red peppers, tomatoes and cheese, place the two halves back together and bake for an hour or until the flesh inside is soft. Open the halves and top with sour cream and avocado, drizzle with lime.

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