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 9x13-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.