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Nacho Cheese Acorn Squash

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium acorn squash halved and seeded
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 2 cups shredded Mexican cheese blend
  • 1 cup black beans drained and rinsed
  • 1/2 cup corn kernels fresh or frozen
  • 1/2 cup salsa
  • 1/4 cup sliced black olives
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F. Brush the cut sides of acorn squash with olive oil and season with salt and pepper.
  2. Place squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender.
  3. While squash roasts, brown ground beef in a large skillet over medium-high heat, breaking it into crumbles. Drain excess fat.
  4. Add taco seasoning and 1/4 cup water to the beef, stirring to combine. Add black beans and corn, cooking for 3-4 minutes until heated through.
  5. Flip the roasted squash halves cut-side up and fill each with the beef mixture.
  6. Top generously with shredded cheese and return to oven for 5-7 minutes until cheese is melted.
  7. Remove from oven and top with salsa and black olives before serving.