Taco Stuffed Delicata Squash

Taco Stuffed Delicata Squash with chili-spiced ground beef, onion and cheese is the ultimate healthy comforting meal! Complete with protein, complex carbohydrates and Vitamins, this nourishing dinner recipe is big on flavor and easy to prepare.

For those times you’re looking for something familiar, comforting, and healthy, I have just the thing for you!

Taco Stuffed Delicata Squash comes together super quickly, requires few ingredients, and is big on flavor and nutrition.

Before we go any further, have you tried delicata squash before?

If not, you’re in for a treat! Delicata squash has an amazing creamy flavor and texture and is very sweet! It’s potentially my favorite of all of the winter squashes due to its abundance of natural sweetness.

In addition to stuffing delicata squash, you can also slice it and roast it, as seen in my Maple Cinnamon Roasted Delicata Squash.

Delicata squash is high in Vitamin B12, Vitamin C, Potassium, Magnesium, and more. It is also a great source of complex carbohydrates and fiber.

For those who don’t eat many grains or potatoes, delicata squash is a wise selection for getting your complex carbs as it comes with the extra boost of vitamins and fiber.

Let’s chat about the ingredients we need to make this taco-stuffed delicata squash recipe!

Ingredients for Taco-Stuffed Delicata Squash:

Delicata Squash: The caravan to bring the taco to the face! Delicata squash can be found next to all the other winter squash in the grocery store. It looks somewhat cylindrical, and is yellow with green and/or orange vertical stripes. We roast the squash prior to stuffing it in order to soften it up and bring out those rich creamy sweet flavors.

Avocado Oil: We use avocado oil to cook the ground beef because it has a neutral flavor and a high smoke point. If you don’t use avocado oil, no sweat! Any cooking oil will do.

Ground Beef: The taco meat portion of the recipe. Ground beef makes for that iconic taco experience, but you can also use ground turkey or chicken!

Onion: That ingredient that adds ALL the flavor! Onion works wonders in making anything delicious and is crucial in this taco meat.

Bell Pepper: Adding sweetness and a little earthy pop of flavor, bell pepper is a lovely addition. You can swap it for jalapeno or leave it out altogether if you aren’t a fan.

Chili Powder: Seasoning the meat with chili powder is what brings this whole experience full-circle into a classic taco vibe. If you prefer making your own chili powder blends, feel free to go that route. Chili powder is a combination of paprika, onion powder, garlic powder, ground cumin, and oregano so use these to make your own seasoning if you’d like.

Sea Salt: Flavor enhancer! Everyone likes their own level of salt, so be sure to salt the beef to taste. If the meat tastes at all bland to you, keep adding a little salt at a time until it tastes great!

Optional: Cotija cheese (or queso fresco) or grated cheddar, jack, or mozzarella cheese. Choose your cheese or not cheese situation according to your personal taste.

Let’s make it!

How to Make Taco Stuffed Delicata Squash:

Roast the Delicata Squash:

Preheat the oven to 350 degrees Fahrenheit.

Trim the ends off each squash. Cut the squash in half lengthwise and scoop out the seeds and innards with a metal spoon.

Drizzle with avocado oil and sprinkle with sea salt.

Place the squash on a baking sheet or casserole dish cut-side down and bake for 30 to 40 minutes, until the squash is nice and tender. You want to be able to scoop the flesh easily.

Make the Taco Stuffing:

While the squash is roasting, prepare the taco stuffing mixture. Heat the avocado oil in a large skillet (or thick-bottomed pot) over medium-high and add the chopped onion.

Cook, stirring occasionally, until softened and fragrant, about 5 minutes.  Place the ground beef on the hot skillet.

Allow it to brown for 2 to 3 minutes before flipping it to the other side and browning for another 2 to 3 minutes.

Use a spatula to break up the meat into smaller pieces and mix it in with the onion. Add the chili powder, bell pepper, sea salt and broth (or water) and cook until there’s a thick sauce around the beef, about 8 minutes.

Once the squash has finished roasting and is cool enough to handle, stuff the squash with desired amount of round beef mixture and sprinkle liberally with grated cheese. Put the squash back in the oven and bake another 5 to 10 minutes, or until the cheese has melted. Serve with chopped green onion on top.

And there we have it! A complete meal that comes together quickly, is nourishing and satisfying! I’ll be putting this one on repeat all fall and winter long in my own house!

More Stuffed Squash Recipes:

• Ground Turkey Stuffed Delicata Squash
• Stuffed Acorn Squash with Ground Beef, Kale, and Brussels Sprouts
• Turkey Stuffed Butternut Squash
• Stuffed Delicata Squash with Ground Beef

When you want your tacos and your winter squash too…