Taco Stuffed Acorns

Im fully embracing stuffed squashes right now. These beautiful acorn squashes are perhaps my new fall favorite vegetables. They’re texture is rich, hearty and super nutritious. I paired these beauties with a delicious taco/enchilada like filling that has chopped zucchini, shiitake, bell peppers and a little chicken. Finished them off with fresh spring onions, cilantro and diced avocados. It’s a complete meal all in one bowl that you eat with fork and the bowl is edible too.

So, here is the lowdown of this dish. Starting with protein of your choice (chicken, black beans, tofu, plant chicken) Next vegetables, we have an umami-rich mixture of mushrooms, garlic, onions, bell pepper and chicken. A delectables sauce, choose store bought taco or enchilada seasoning or better still homemade. This dreamy combo is nestled inside a roasted acorn squash, baked with a little cheese then topped with sliced green onion, avocado and cilantro for some freshness.

Acorn squashes are visually stunning, hold their shape and stand alone as a stylish centerpiece. They also happen to be packed with an impressive list of nutrients: fiber, potassium, vitamin C, vitamin A, and are low carb. So go ahead and enjoy them while they last.

Taco Stuffed Acorns (½ Acorn per person)

Ingredients

Ingredient

• 2 medium acorn squash (1 1/4 pounds each), halved and
• sea salt and black pepper
• 2 tablespoons avocado or any neutral oil 
• 3/4 lb chicken tenders or skinless boneless chicken, chopped ( for plant based use black beans or vegan chicken)
• ¾ cup chopped bell sweet pepper, one medium
• 4-5 shititake mushrooms, sliced optional but gives a nice meaty texture
• 1 medium chopped onion
• 1 ¼ cups diced yellow summer squash, about 1 large
• 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
• 1 packet taco seasoning, I like Siete or Wholefoods brand
• ¼ teaspoon crushed red pepper
• Queso fresco or Monterey jack cheese, as needed
• GARNISHES
• 4 green onions
• 1/2 cup chopped colantro
• 1 jalepeno chopped

Directions

• Preheat oven to 400 degrees F.
• Cut the acorn squash in half, remove the seeds. Pour 1/2 inch water into a large roasting pan; place the acorn squash, cut sides down. Bake 25-30 minutes. Turn squash halves cut sides up; coat with cooking spray and sprinkle with a little salt and the pepper. Bake 20 to 25 minutes more or until tender.
• Meanwhile, in a skillet or sauce pan heat 1 Tbsp. of the oil over medium. Add the onions, garlic and chicken; cook until browned.
• Add the bell pepper, shiitake and cook 5 to 7 minutes or until the vegetables are tender, stirring occasionally. Add the zucchini and cook and stir 3 minutes or just until squash is tender.
• Add the tomatoes, seasoning, chili flakes and cook till the tomatoes have reduced and the mixture has thickened.
• Spoon the mixture into squash cavities, topped with a little cheese. Bake 10 minutes. Garnish with sliced onions, diced avocado and cilantro. Enjoy!