Southwest Stuffed Squash

Prep time: 15 minutes
Cook time: 1 hour
Yield: 4 servings
Serving size: ½ stuffed squash
  • Two, 1 pound acorn squash
  • 1 pound lean ground beef(xtra pound if Paleo.)
  • 1 medium onion, chopped
  • ¾ cup reduced sodium black beans, drained and rinsed(if you are Paleo like me make it 2lbs beef or add riced cauliflower
  • 1 red bell pepper, diced
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional Toppings*:
  • Sargento® Reduced Fat 4 Cheese Mexican Shredded Cheese
  • fresh diced tomato
  • reduced-fat sour cream
  • tomato salsa
  • fresh cilantro, chopped
  • green onion, chopped
  • *Optional ingredients are not included in nutrition calculations.
  1. Preheat oven to 400º F.
  2. Halve the squash lengthwise. Scoop out and discard seeds (or save seeds and roast them).
  3. In a large bowl, add beef, onion, black beans, bell pepper, and spices. Using clean hands, gently but thoroughly combine ingredients.
  4. Pack ¼ of the beef mixture (about ½ cup) into each squash half center. Place squash into a 9x13-inch baking dish.
  5. Add 1-inch of water, cover with foil and bake for 1 hour, or until squash is tender and the center of the squash registers 160º F.
  6. Top with your favorite (optional) garnishes and dig in!
Nutrition Information
Per Serving: (½ stuffed squash)
Calories: 278
Calories from fat: 46
Fat: 5g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 455mg
Carbohydrates: 32g
Fiber: 11g
Sugar 5g
Protein: 28g
Calcium: 3%g
Iron: 19%


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