Bought acorn squash but don’t know what to make with them? I’ve got you covered. This Whole30 Taco Stuffed Acorn Squash is stuffed with taco ground turkey and topped with delicious salsa.
This Taco Stuffed Acorn Squash is very flavorful, especially because of this delicious combo of slightly sweet acorn squash paired with the spiciness of the taco meat. They balance each other out really well.
On top of that, the salsa makes all the difference here. You won’t even miss the cheese or sour cream on top. Well, if you are not doing Whole30 or paleo, you definitely can add these extra ingredients for sure.
It’s very cold right now in Toronto, and all I can think about these past few days is making and eating comfort food. Acorn squash is a nice, hearty vegetable, which is perfect for this time of the year, and it’s great for those of you who are on a moderately low-carb diet.
This recipe is also great if you want to replace acorn squash for sweet potato or even butternut squash. They almost all have the same cooking time and work great with taco flavors.
Want another stuffed recipe? You should try my Sausage and Apple Stuffed Acorn Squash, Taco Stuffed Sweet Potatoes, and Sausage and Kale Stuffed Acorn Squash!
How to Cut an Acorn Squash:
- On a cutting board and using a sharp knife, slice ¼” off the stem end and base of the squash. This will create stability and will help to cut it in half.
- Now, stand it up on one of those cut ends and cut it in half from top to bottom.
- Finally, using a metal medium spoon, scoop out all of those seeds.
How to roast an acorn squash:
Now that you have cleaned your acorn squash, it’s time to roast or bake it. Follow the steps below to make the perfect roasted acorn squash.
- Preheat oven to 370 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Drizzle olive oil over the acorn squash and sprinkle with any seasoning you prefer. I like to use paprika, Italian seasoning, salt, and pepper.
- Bake in over for 50-60 minutes, until skin is soft and fork-tender.
Taco Topping
I know that traditional taco recipes have lots of delicious melted cheese and sour cream and so on. But because I want to make it Whole30 and paleo-friendly I couldn’t use dairy in here. But it doesn’t mean it’s not delicious. The salsa recipe that I am serving with this stuffed acorn completes this dish. Below are some taco topping ideas to make your Taco Stuffed Acorn Squash even more delicious.
- Hot sauce– Perfect for those who like a very hot taco. Just don’t use hot sauce that has sugar. Franks and Tabasco are Whole30-friendly.
- Sliced jalapenos– You can remove the seeds to reduce the heat.
- Avocado Salsa – Lots, lots, lots of avocados. Yummy!
- Cilantro – Love or Hate?
- Guacamole – Because why not? So good!
More Acorn Squash Recipes to Try:
Easy Roasted Acorn Squash Recipe
Sausage and Kale Stuffed Acorn Squash
Taco Stuffed Acorn Squash
Ingredients
For the Acorn Squash
- 2 acorn squashes cut half with seeds scooped out
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
For the Ground Turkey Tacos
- 1 lb ground turkey
- 1 cup onions diced
- 3 cloves garlic minced
- ½ cup tomato sauce homemade or store bought
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1.5 teaspoon kosher salt
- black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup water or beef broth
For the Salsa
- 2 medium tomatoes diced
- ¼ cup red onion diced
- 1 green bell pepper diced
- 1 teaspoon jalapeno chopped AND remove seeds for less heat
- Fresh cilantro chopped
- 1 tablespoon fresh lime juice
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Preheat oven to 370 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
- Bake in over for 50-60 minutes, until skin is soft and fork-tender.
- While the acorn is baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.
- Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.
- Add all the spices and mix everything well to combine.
- Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don’t forget to stir occasionally.
- Meanwhile, let’s make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).
- 10. To assemble, divide taco turkey meat among squash and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.
Notes
- If you have trouble cutting your acorn squash in half, you can microwave it for a couple of minutes so it softens enough to cut.
- If you prefer different ground meat, such as chicken, feel free to use it in place of the pork.
- I recommend using my homemade spice blend as some packaged taco season have fillers.
- To store: Store leftover stuffed acorn squash in an airtight container in the fridge. You can also tightly wrap it up if you do not have a large enough container.
- To reheat: Reheat the acorn squash in the microwave or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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You didn’t clarify for people who never roasted squash…do you roast skin side up or down.
Sorry about that. Skin side down.