Southwest Stuffed Squash
Ingredients
- 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
- 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.
Optional Toppings*:
Instructions
- Preheat oven to 400º F.
- Halve the squash lengthwise. Scoop out and discard seeds (or save seeds and roast them).
- In a large bowl, add beef, onion, black beans, bell pepper, and spices. Using clean hands, gently but thoroughly combine ingredients.
- Pack ¼ of the beef mixture (about ½ cup) into each squash half center. Place squash into a 9x13-inch baking dish.
- 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.
- Top with your favorite (optional) garnishes and dig in!
Nutrition Information
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