Jolene's Recipe Journal

I picked up some beautiful delicata squash at a local farm and I knew that I wanted to roast and stuff it. I started out by trimming the ends off the squash which gives it a nice flat base.  I sliced them in half longways and removed the seeds.

I laid them out on a sheet pan, drizzled them with olive oil and then sprinkled them with salt and pepper. I popped them in a 450 degree oven for 25 minutes, then started searching the fridge for something to stuff them with. 

I found half a bag of Ben's Ready Rice brown rice and quinoa blend.  I also had some leftover taco meat.  I grabbed salsa, sour cream, fiesta cheese and a fresh jalapeno. 

I spooned in some salsa, added the brown rice/quinoa, topped that with the meat and then popped it back into the oven for 10 more minutes. 

When the taco meat was heated through I sprinkled on some fiesta blend cheese and some jalapeno slices.  I served it with some sour cream and some additional salsa, but you could do guacamole if you're a fan. If you don't want the rice mixture you could also use some refried or black beans.

I love delicata because you can eat it peel and all but if you can't get it where you are you could always use spaghetti squash or butternut or even acorn squash. I froze the remaining portions in vacuum sealed bags to pop out whenever I need an easy meal.

Taco Stuffed Delicata Squash

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Author: Jolene's Recipe Journal

Ingredients

• 2 medium delicata squash
• 1T olive oil
• Salt and pepper to taste
• 1/2 cup salsa
• 1/2 cup Ben's Ready Rice brown rice and quinoa
• 1 to 2 cups leftover taco meat
• 1/4 cup Fiesta blend cheese (this is a guestimate, I never measure cheese...)
  
• Optional toppings: sour cream, salsa, sliced jalapenos, guacamole

Instructions

1. Heat oven to 450. Slice ends off squash and then cut them longways in half. Place cut side up on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Flip over and roast for 20 to 25 minutes.
2. Flip and spoon salsa into squash. Top with brown rice/quinoa. Add taco meat. Bake for an additional 10 to 15 minutes. Sprinkle on cheese and bake for 5 minutes or until the cheese is melted.
3. Serve with sour cream, salsa, sliced jalapenos and guacamole if desired.

Recommended Products:

Anolon Advanced Baking Sheet

Other recipes you may enjoy:

Acorn Squash with Cranberry Stuffing

Quinoa Stuffed Squash Boats

Garlic Spaghetti Squash with Meat Sauce

delicata, taco,

Dinner, lunch, leftovers

American

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