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Taco stuffed Butternut Squash

Taco Stuffed Butternut Squash is a cozy, wholesome harvest dinner, sweet roasted butternut squash boats filled with savory seasoned ground beef, black beans, sweet corn, and melted cheese. It is the ultimate low-carb alternative to traditional tacos for crisp September and October weeknights!
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Prep Time: 15 minutes
Cook Time: 1 hour
no resting time required: 0 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 813kcal
Author: Anjali

INGREDIENTS

Taco Filling

  • 1 tablespoon Olive oil
  • 1 lbs Ground Beef
  • 1 medium sized white onion diced
  • 4 cloves garlic minced
  • 2 tablespoon Taco Seasoning
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • salt and pepper
  • 1 can black beans 15oz - drained and rinsed
  • 1 cup corn kernels drained and rinsed

Cheeses & Toppings:

  • 1 cup cheddar cheese Shredded , divided
  • ½ cup Colby Jack cheese Shredded
  • Sour cream
  • Fresh chopped cilantro
  • Fresh lime juice
  • Guacamole

INSTRUCTIONS

  • Preheat the oven to 400F.
    Wash and scrub the skin of the squash under running water. Cut off the stem, slice lengthwise into four equal halves, and scrape out seeds with a spoon.
  • Arrange on a sheet pan, brush with melted butter, and season with salt. Roast at 400°F for 50–60 minutes until a fork inserted into the center feels soft and mushy.
  • Heat olive oil in a skillet over medium heat. Brown the beef with salt and pepper. Stir in taco seasoning, cumin, paprika, drained black beans, and corn. Cook 3–5 minutes, then stir in ½ cup of cheddar cheese until melted.
  • Scoop out a portion of the squash pulp from the center to create cavity boats (save extra pulp for soups or smoothies). Fill generously with the taco meat mixture.
  • Top filled boats with remaining cheddar and Colby Jack cheese. Broil for 2–3 minutes until melted and bubbly.
  • Top with sour cream, cilantro, and lime juice. Serve hot with homemade guacamole!

Notes

  • Easier Slicing: Microwave whole squash for 2 minutes to soften the tough outer skin before cutting.
  • Drain Beans Thoroughly: Avoid extra liquid in your beef filling by draining and rinsing black beans completely.
  • Watch the Broiler: Broiling takes only 2–3 minutes; stay close to the oven to prevent burning the cheese topping.
  • Don't Waste Pulp: Scooped-out squash flesh can be blended into soups, added to morning smoothies, or mashed as a side dish 

Nutrition

Nutrition Facts
Taco stuffed Butternut Squash
Amount Per Serving
Calories 813 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 103mg34%
Sodium 1326mg58%
Potassium 2220mg63%
Carbohydrates 80g27%
Fiber 15g63%
Sugar 18g20%
Protein 50g100%
Vitamin A 41287IU826%
Vitamin C 83mg101%
Calcium 759mg76%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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