Taco Stuffed Acorn Squash | Zephyr Foods
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Taco Stuffed Acorn Squash

It's Taco Tuesday! Who doesn't love a great taco? This week we got a little creative and decided to forego the traditional tortilla and instead pile our sweet and spicy taco meat into roasted acorn squash. If you're looking for easy ground beef recipes with few ingredients, this one is a winner. It's also one of the best low carb ground beef recipes, if you're into that. 

If you've ever wondered how to make taco meat, we'll let you in on our secret to making the best - pineapple juice. Instead of dissolving your taco seasoning (or whatever spices you're using) in water, stir them into pineapple juice. The pineapple juice caramelizes and slightly tenderizes the meat for a texture that is out-of-this-world.

We used acorn squash this time around, but you can use any squash that you like or that is in season. Don't be afraid to mix it up! Try butternut or summer squash, zucchini or even eggplant. Experiment with different flavor profiles, too. Italian or Greek would be fantastic. We've also tried this out with taco meat from our Autumn-Spiced Taco recipe, which you can find in our friends over at EasyBins' Recipe Box. It didn't disappoint! Be sure to let us know if you make it and love it as much as we did!

Taco stuffed acorn squash

Yield
2 Servings
Prep Time
5 Minutes
Cook Time
45-60 Minutes
Total Time
~1 hour
Ingredients
  • Roasted Squash:
  • 1 acorn squash
  • 1 Tbs. olive oil or melted butter
  • Salt & pepper
  • Taco Meat:
  • 1 lb. 1 Source ground beef
  • 1 (6 oz. can) pineapple juice
  • 1 (1 oz. package) taco seasoning
Directions
  1. Preheat oven to 375 degrees.
  2. Cut squash in half, lengthwise. Do not try to cut through the stem! Place the squash on a cutting board, and, using a heavy-duty knife, piece the squash by the stem, pushing the knife through until there is no longer any resistance. Cut around the squash, through the tip, all the way to the other side of the stem. Using your hands, pull the halves apart. With a metal spoon, scoop out the seeds and pulp. 
  3. Place squash in a roasting pan, flesh side up, with ΒΌ-inch water. Brush with olive oil or melted butter, and season generously with salt and pepper. 
  4. Roast squash in the bottom third of the preheated oven for 45-60 minutes, until it is caramelized and toasted around the edges and can be easily pierced with a fork. 
  5. While the squash roasts, make the taco meat. In a medium-sized skillet, brown the ground beef over medium-high heat, crumbling with a spoon as you go. Cook until brown and cooked through, about 8-10 minutes. 
  6. Combine pineapple juice and taco seasoning, and pour over cooked ground beef. Reduce heat to low and simmer until caramel-y and thick, about 5-7 minutes. 
  7. When the squash is done, transfer halves to serving plate using tongs (be careful, they're HOT!) Fill each half with taco meat. Serve with your favorite taco toppings!

About the Author

Jill Turley, MS, RD/LD
Jill Turley, MS, RD/LD: Jill Turley is the Chief Creative Officer at Real Noshes. She is a registered dietitian, joyous eater, lover of the kitchen and fan of keeping life simple. She resides in Northwest Arkansas and is mom to a four-year-old whackadoodle and equally whacky bernedoodle. Follow her food adventures on Instagram @realnoshes and check-out www.realnoshes.com for more resources and kitchen fun.
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