If you love Mexican food you will love this Clean Keto Stuffed Acorn Squash that is tasty and so easy to make.
As a family, we LOVE Mexican food. Before kids, my husband and I would always go to the local authentic-style Mexican restaurant near our old house – El Vaqueros.
With two young kids, we don’t go out to eat that much anymore (I just find it too stressful).
But that doesn’t mean we go without enjoying one of our favorite cuisines. I try to make a Mexican-style dish at least once a week if I can.
Our favorites include Clean Keto Chicken Mexican Rice, Easy Chili Lime Steak Fajitas, Taco Salad with Cilantro Lime Sauce, and Spicy Chicken Enchilada Soup.
More recently, it has also come to include this Clean Keto Stuffed Acorn Squash – it has all the flavors of the traditional enchiladas, without the tortilla. The subtle flavor of the squash and rich spicy beef make for a delicious combination.
You can have fun with the toppings – I recommend avocado, cilantro, green onion, and hot sauce. But you can also add some shredded cheese.
Ground Beef – a Keto Kitchen Staple
I often have ground beef on hand because it is affordable and versatile. When I am short on time (or inspiration), I know I can put together a simple, tasty, and healthy meal for my family in very little time.
Make It Ahead
If you’re meal prepping for the week, you can make a big batch of the enchilada filling ahead of time, and store it in the fridge in containers. Mason jars work well for these!
How to Cook With Acorn Squash
Acorn squash is actually the same variety as zucchini but has much tougher skin and drier flesh. One acorn squash makes a meal for two when stuffed with filling ingredients (like ground beef).
Using a sturdy knife, cut the squash in half (from the stem side to the point). Remove the seeds and stringy fibers from the center before cooking. Then place the halves on a baking sheet.
Clean Keto Stuffed Acorn Squash
Ingredients
- 2 small acorn squash
- 2 tbsp olive oil
- salt and pepper
- 1 lb ground beef
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tbsp taco seasoning
- ¼ cup beef broth
- 1 tbsp tomato paste
Toppings:
- avocado
- cilantro
- green onion
- hot sauce
Instructions
1. Preheat the oven to 400°F.
2. Cut the squash in half, remove the seeds and cover with olive oil. Season with salt and pepper. Roast for 30 minutes or until it’s fork-tender.
3. Meanwhile, make the taco filling. Heat 1 tbsp olive oil in a medium skillet.
4. Add onions and garlic. Cook until translucent.
5. Add in ground beef and cook until brown. Add taco seasoning, tomato paste, and beef broth. Cook for 5 minutes.
6. Take out the squash from the oven and evenly distribute the beef mixture onto the squash.
7. Top with avocado, cilantro, green onion, and hot sauce.
Nutrition Information
Serving Size 1Amount Per Serving Calories 310Total Fat 20gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 10gFiber 2gSugar 0gProtein 24g
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