Prepare to revolutionize your dinner routine with a mouthwatering Mexican-inspired dish that combines the hearty richness of roasted Hubbard squash with the bold, zesty flavors of classic tacos! This show-stopping recipe transforms an ordinary squash into an extraordinary meal that will have your family and friends begging for seconds. Imagine a perfectly roasted squash boat filled with seasoned ground meat, beans, corn, and melted cheese - it's a low-carb, high-flavor dinner that proves healthy eating can be absolutely delicious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 medium Hubbard squash
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup black beans, drained
- 1 cup corn
- 1 cup shredded cheese
- Optional toppings: salsa, avocado, sour cream
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.
- Carefully cut the Hubbard squash in half lengthwise using a sharp chef's knife. Use a spoon to scoop out the seeds and stringy pulp, creating a clean cavity for stuffing.
- Brush the inside of each squash half with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, until the flesh becomes tender when pierced with a fork.
- While the squash roasts, heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a wooden spoon, until fully browned and no pink remains.
- Drain any excess fat from the meat, then add the taco seasoning packet, black beans, and corn. Stir to combine and cook for an additional 3-4 minutes.
- Remove the squash from the oven and carefully flip the halves cut-side up. Fill each half generously with the prepared taco meat mixture.
- Sprinkle shredded cheese evenly over the filled squash halves.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes. Garnish with optional toppings like fresh salsa, diced avocado, or a dollop of sour cream before serving.
Tips
- Squash Selection: Choose a Hubbard squash that's medium-sized and free from soft spots or blemishes for the best texture and flavor.
- Cutting Technique: Use a sturdy chef's knife and carefully cut the squash, applying steady pressure to ensure a clean, even cut.
- Seasoning Hack: For extra flavor, mix your taco seasoning with a splash of lime juice before adding it to the meat.
- Cheese Variation: Experiment with different cheese blends like pepper jack for an added kick or a Mexican cheese blend for more authenticity.
- Make-Ahead Friendly: You can prepare the taco filling in advance and store it in the refrigerator, making weeknight cooking a breeze.
- Vegetarian Option: Swap ground meat with plant-based crumbles or additional beans for a delicious vegetarian version.
- Leftover Magic: Any remaining filling makes an excellent topping for salads or can be frozen for future meals.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
