Taco Stuffed Summer Squash is a low carb way to enjoy Tex-Mex flavors during the summer months. Yellow squash are hollowed out and filled with a tasty ground beef fillling and topped with cheese.
Simple Ground Beef Mixture
The filling is a simple mixture of browned ground beef, taco seasoning (use store-bought or homemade), onion, bell pepper, garlic, tomato sauce and salsa.
How To Choose Yellow Squash
When making stuffed squash you need yellow squash that are medium to large so that they can hold plenty of filling. When choosing squash, make sure they do not have any soft spots.
Substitutions
This recipe can easily be customized to make use of what you have on hand.
- Use ground turkey instead of ground beef.
- Garlic powder can be used instead of fresh garlic.
- Zucchini can be used instead of squash.
- Pepper Jack or cheddar cheese can be used instead of shredded Mexican cheese.
Additions
If you want to add more flavor to the filling, add a few black beans and/or corn but keep in mind that both these ingredients will increase the carbs some.
Add More Toppings
You can treat these Taco Stuffed Yellow Squash like tacos and add all the toppings. Great topping choices include sour cream, cilantro, sliced black olives, sliced green onion, diced avocado, and sliced pickled jalapenos.
Make It Spicy
If you want to add some heat to this recipe, use spicy taco seasoning, hot salsa, and serve with Cholulu Hot Sauce.
Taco Stuffed Yellow Squash Storage
Can be stored in an airtight container in the refrigerator for 4 days. Reheat in a microwave.
More Low Carb Favorites
- Low Carb Enchilada Meatballs
- Sausage Cabbage Casserole
- Air Fryer Jalapeno Popper Hasselback Chicken
- Lasagna Zucchini Boats
Taco Stuffed Summer Squash
Taco Stuffed Summer Squash is a low carb way to enjoy Tex-Mex flavors during the summer months. Yellow squash are hollowed out and filled with a tasty ground beef fillling and topped with cheese.
Ingredients
- 3 large yellow squash
- 1 pound ground beef
- 1 1/2 tablespoons taco seasoning
- 1/2 medium onion, diced
- 1/2 red bell pepper, seeded and diced
- 2 garlic cloves, minced
- 1/2 cup tomato sauce
- 2/3 cup salsa
- 1 cup shredded Mexican cheese
- sliced green onion and chopped fresh cilantro
Instructions
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Preheat oven to 375 degrees and spray a 9×13-inch baking dish with cooking spray. Spread half the salsa in the bottom.
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Cut squash in half lengthwise. Use a spoon to scrape out the seeds. Reserve 1/2 cup of the seeds and discard the rest.
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Bring a large pot of water to a boil and add squash halves for 90 seconds. Remove with tongs and set aside.
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In a large nonstick skillet, brown and crumble the ground beef, adding the onion and bell pepper when the beef is about halfway cooked.
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Chop up the reserved seed mixture and add it to the pan along with the garlic and taco seasoning. Cook for 1 minute.
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Add tomato sauce and remaining salsa. Simmer until thickened. Remove from heat. Add salt and pepper to taste.
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Season the squash with salt and pepper and place in prepared baking dish cut side up.
Spoon the ground beef mixture into the squash boats.
Sprinkle the cheese on top.
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Cover with foil and bake 20 minutes. Uncover and bake 10 minutes.
Note: Spray the underside of the foil with cooking spray so it doesn't stick to the cheese.
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Sprinkle with green onion and cilantro and serve.
This recipe made a very attractive meal. The taco part was good, but the squash was still hard, so I needed te cook it longer.