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Sizzlin’ Taco Stuffed Squash

Sizzlin’ Taco Stuffed Squash

PowerUp Recipes

Sizzlin’ Taco Stuffed Squash

  • 6 small-medium yellow squash (or zucchini)
  • 2 large bell peppers, any color, diced
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon canola or grapeseed oil
  • 1 pound lean ground meat
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8-1/4 teaspoon crushed red pepper flakes
  • 1 cup shredded cheese of choice

Serves: 12

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Preheat oven to 350 degrees and bring a large pot of water to a boil with enough water to submerge squash.
  2. Heat oil on large skillet and add onion and garlic to skillet and cook until translucent, about 5-7 minutes.
  3. Add in diced bell peppers and cook for another 5 minutes.
  4. Add ground meat and seasonings, mixing well and cooking until meat is browned.
  5. Once the pot of water is boiling, take about 2 squash at a time and submerge into the water with a pair of tongs, put on lid and boil for 5-7 minutes.
  6. Remove carefully with tongs and place onto a cutting board; repeat with all squash.
  7. Let the squash cool until able to handle, about 5 minutes, then cut each in half lengthwise.
  8. Spoon out the inside of each squash (the seedy part) and place onto a cutting board; place the scooped out squash half into a baking dish (this recipe will use 2 9"x13" baking dishes for 12 squash halves).
  9. Chop up the scooped out insides and add to the meat mixture.
  10. Spoon the meat mixture into each squash half.
  11. Sprinkle with cheese and bake for 30 minutes.