This dinner is wonderful! It's a perfect, savory squash option for the next time you need something different, but don't want to face a mile-long ingredient list with nothing that's in your pantry! Our Southwest Stuffed Squash recipe takes several foods you probably already have in our kitchen and serves them up in a new way! This is another awesome one for my moms looking for low carb recipes! For more delicious low carb dinners, try my Skinny Italian Beef + Peppers, Slow Cooker Creamy Chicken, or Spaghetti Squash with Turkey Meatballs!
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
1 medium onion, chopped
¾ cup reduced sodium black beans, drained and rinsed
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
fresh cilantro, chopped
green onion, chopped
*Optional ingredients are not included in nutrition calculations.
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!
Per Serving: (½ stuffed squash)
Calories from fat: 46
Saturated Fat: 2g