This recipe combines three of my favorite things. Winter squash, taco seasoning and my famous Dairy Free Avocado Crema.
It’s easy like Sunday morning. Well, like Sunday mornings if you don’t have any kids ;).
While Sunday mornings are infinitely more fun with kids, they are anything and everything but easy.
That is why we need these kinds of easy but flavor-packed meals in our back pocket. To make life a bit easier here and there.
I always recommend making your own homemade taco seasoning but if you can’t, then pick up a high-quality organic one and don’t stress. Just read the label first as many are loaded with sugar and some even have rice flour or some other starch added.
If you really want to save time, saute the taco meat the night before or early in the AM and stuff the squash. Cover with foil and refrigerate until you get home. Then, just preheat the oven, pop it in when hot. Whip up the avocado crema after you pull it out of the oven while it is cooling for 5 minutes and you have a slam-dunk dinner on the table.
- If you want this spicy, add some chopped jalapeno in with the onion.
- These reheat great as long as you leave off the Crema.
- If you do not use my recipe for homemade taco seasoning, then note that the amount of taco seasoning you need may need to be adjusted up or down. Taste, taste, taste!
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Taco Meat Stuffed Delicata Squash with Avocado Crema
- 2 teaspoons olive oil
- 1 medium yellow onion diced (approx 1.5 cups)
- 1 pound pastured ground beef
- 3 to 4 tablespoons homemade taco seasoning
- 2/3 cup diced canned no salt tomatoes
- 2 large Delicata squash split lengthwise, seeds removed and rubbed with olive oil
- 1 batch of
Peel and dice onion. Slice squash lengthwise and scoop out the seeds. Lightly
Preheat oven to 400F. Heat a large frying pan over medium high heat. Once hot, add oil and then diced onion. Cook 4 to 5 minutes, stirring frequently, until onion is just starting to be translucent.
Add ground beef. Use a spatula or wooden spoon to break up meat as it cooks and continue cooking, 4 to 6 minutes, until there is no pink visible.
Add taco seasoning and canned tomatoes and stir to combine. Saute for 3 to 4 minutes, stirring frequently, until the liquid is evaporated.
Remove taco meat from heat and stuff 1/4 of the mixture into each squash half. use a rounded spoon to gently pack the meat down.
Cover with tin foil and place in the oven on the center rack. Bake undisturbed for 40 minutes.
Remove the foil and bake for additional 20 minutes uncovered or until the squash are fork tender. Remove, allow to cool for 5 minutes, serve topped with Dairy Free Avocado Crema and Enjoy!