Taco Squash Boats
Ingredients
Scale
- 3 medium summer squash
- 2 tablespoons olive oil
- sprinkle of salt and pepper
- 2 cups ground beef
- 1/2 onion, sliced
- your favorite taco spices (garlic powder, chili powder, salt, pepper, paprika and red pepper flakes)
- 1/2 cup shredded cheddar cheese
- optional garnishes: quartered cherry tomatoes, cilantro or parsley, tortilla chips and guacamole
Instructions
- Preheat the oven to 400 degrees F.
- Slice open the squash and scoop out the seeds.
- Drizzle with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a large baking pan. Roast for 15 minutes.
- While the squash is roasting, cook the meat and onions in a large saute pan (if you’re not using leftovers). Season with taco spices and add 1/2 cup of water. Simmer until the liquid is reduced.
- Pull the pan of squash out of the oven, use tongs to flip each one over. Fill the insides with the meat mixture and sprinkle with cheese.
- Bake for about 15 more minutes, until the cheese is melted.
- Serve with any garnishes you like: tomatoes, cilantro, tortilla chips or guacamole.
Find it online: https://foodlets.com/2017/06/15/taco-squash-boats/