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Taco Stuffed Summer Squash Boats

Ingredients

  • 4 medium summer squash cut in half lengthwise
  • 1 pound lean ground turkey or grass-fed beef
  • 1 Tbsp homemade taco seasoning
  • 1/2 yellow onion diced small
  • 1/4 cup red bell pepper diced small
  • 4 oz tomato sauce low sodium
  • 1/2 cup low-sugar salsa
  • 1/4 cup shredded cheese of choice optional
  • chopped green onion or cilantro garnish

Instructions

  • Preheat oven to 400 degrees f.
  • Bring a large pot of water to a boil. With a spoon, scrape out the seeds of the squash. I simply toss the seeds because the center is very watery.
  • Dip the squash in the boiling water for 1 minute, then place on a towel to dry.
  • Arrange squash like little boats on the bottom of a baking dish. Set aside.
  • Brown meat in a large skillet. Add taco seasoning, onion, bell pepper, tomato sauce, and salsa. Cover and simmer 15 minutes.
  • Fill each squash boat with the taco meat mixture, then top with cheese. Cover with foil and bake 25 minutes or until squash is soft and cheese is melted.
  • Garnish with green onion, and serve with additional salsa.

Optionally:

  • These can cook on the grill on top of a flat grill pan.
  • I cook them on med-high for about 15 minutes until nice & bubbly.