Mexican Stuffed Squash

Mexican Stuffed Squash is a great, protein-filled way to use your summer produce

I am all about stuffing veggies. I pretty much feel the same about stuffing veggies as I do about roasting them. Love.

They are my personal favorite methods for preparing veggies. You really can't go wrong with a stuffed bell pepper or roasted asparagus. You just can't.

And when you have an abundance of squash, you need to find more ways to eat them than just making squash casseroles.

Creole tomatoes and squash are all over the place.

Yellow squash has been on sale every time I go to the store, so I keep buying it. Which means I have an abundance of squash in my kitchen.

Luckily, I'm in low with this stuffed squash, so I've been enjoying it all week. And I think you will be too.

I love that it is super nutritious, packed with veggies, and filled with lean protein.

You can always skip the cheese if necessary (but it makes it sooo good, so don't skip it if you don't have to) or substitute chopped mushrooms for the ground meat if you want to go vegetarian.

I used leftover taco meat (you'll need about 2 cups).

If you don't have leftover taco meat, you can simply sauté 8 ounces of ground beef or turkey with ½ cup diced onions. Drain and then use in the recipe as you would the leftover taco meat.

Remember when you get your squash ready, you want to leave a little border and you want to save some of the insides of the squash. You'll put some in the mixture that you stuff in the squash.

This is a great, light summer meal.

I've made these multiple times when feeding a large group of people because you can make them ahead of time and then just heat them all on a baking sheet.

I find that about three halves fill me up, but you can always serve a side like rice or quinoa to help absorb some of the juices.

Mexican Stuffed Squash

Mexican Stuffed Squash is a great, protein-filled way to use your summer produce

4.50 from 2 votes

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Author: Meme

Ingredients

• ▢ 2 teaspoon olive oil divided
• ▢ 2 pounds yellow squash about 4-5 medium sized
• ▢ 1 medium onion diced
• ▢ 1 medium bell pepper diced
• ▢ ½ cup cherry tomatoes halved
• ▢ 2 cups leftover taco meat see notes*
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon cumin
• ▢ ¼ teaspoon oregano
• ▢ ¼ teaspoon garlic powder
• ▢ ⅛ teaspoon cayenne pepper
• ▢ ⅛ teaspoon salt
• ▢ 4 ounces cheddar grated
• ▢ 1 medium avocado sliced, optional
• ▢ 2 tablespoon cilantro chopped, optional

Instructions

• Preheat oven to 375*F. Line a baking sheet with foil (if desired for less clean up). Add 1 teaspoon of oil to baking sheet.
• Cut squash in half lengthwise. Using a spoon, carefully scoop insides out of squash. Do not discard insides -- chop them & set aside. Place squash cut side down, onto oil, and cook for 9 minutes.
• Meanwhile, heat remaining 1 teaspoon of oil over medium-high heat. Add onions and peppers. Sauté for 5 minutes. Add tomatoes and leftover taco meat. Add spices and ½ cup of the reserved insides of squash. Cook for 5 more minutes.
• Flip squash over to be cut side up and arrange so the squash are close together on the baking sheet. Evenly fill squash with ground beef mixture. Bake for 7 minutes.
• Top each with cheese. Turn on the broiler. Broil for 1 to 2 minutes. Serve with avocado and/or cilantro if desired.

Notes

*If you don't have leftover taco meat, sauté 8 ounces of ground beef or turkey with ½ cup diced onion. Season with ½ teaspoon chili powder, ¼ teaspoon paprika, and ¼ teaspoon cumin. Drain and use in the directions where Leftover Taco Meat is called for.

*Nutrition facts include avocado and cilantro. 

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Nutrition Facts