Go Back
–+ servings
Taco Stuffed Acorn Squash in Black Oval Casserole

Taco Stuffed Acorn Squash

Penny Kovacs
I love fall and all the squash that comes with it!  I am always thinking of new ways to enjoy it and this Taco Stuffed Acorn Squash did not disappoint.  In fact my husband will not eat squash of any kind but he devoured this.  Having only 5 main ingredients plus a few spices and garnish it comes together so easily!  You could use any squash you like too!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Brunch, Dinner, Lunch, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2 Acorn Squash cut in half and seeded
  • 1 lb Ground Beef I like Grass Roots Coop
  • 14 ½ oz Fire-Roasted Muir Glen brand Diced Tomatoes
  • 8 oz Saucy Lips Taco Al Pastor or your favorite taco sauce
  • 1 teaspoon Salt plus extra for sprinkling on squash
  • ½ teaspoon Black Pepper plus extra for sprinkling on squash
  • ½ cup Red Onion diced
  • 1 Avocado Oil Spray
  • 1 Lime ¼rd for garnish
  • ½ cup Cilantro chopped for garnish

Instructions
 

  • Preheat oven to 400˚ and line a baking sheet with parchment
  • Wash the acorn squash, cut in half, seed it and then slice a very thin layer off the bottom so it will sit evenly on your pan
  • Spray the acorn with avocado oil and sprinkle with salt and pepper
  • Bake for 30 minutes or till fork tender
  • Meanwhile add beef to a skillet breaking apart and browning till longer pink
  • Add onion, taco sauce, drained diced tomatoes, salt and pepper
  • Simmer 5 minutes
  • Fill acorn squash with meat mixture
  • Place back in oven for 10 minutes
  • Garnish with limes and cilantro
  • Enjoy!
Keyword Beef, Dairy-free, Easy dinner, Gluten-free, Healthy, Mexican, Paleo, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal