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+ servings

Skinny Taco & Rice Stuffed Acorn Squash

How cute is this? It actually looks like a cute little pumpkin! This is such a fun fall recipe and was absolutely delicious and extremely easy to make.
Prep Time10 mins
Cook Time40 mins
Course: Appetizer, Dinner, lunch
Cuisine: American, Mexican, TexMex
Keyword: acorn squash, cauliflower, cauliflower rice, dinner, healthier recipes, healthy dinner, healthy lunch, itrackbites, mexican, squash, stuffed squash, taco recipes, taco tuesday, tacos, weight watchers, ww, wwmeals
Servings: 8

Equipment

  • Oven
  • Saute pan

Ingredients

  • 2 Large Acorn Squash
  • Avocado oil spray Light
  • 2 tsp Ranch seasoning I used Dak's Nothin But Ranch
  • Salt & Pepper to taste
  • 1 Small Onion Chopped
  • 1 Pound Ground beef 96/4
  • 1 TBSP Taco seasoning I used Dak's Taco Knight
  • 1 Can Rotel Drained
  • 1 Can Black beans Drained & Rinsed
  • 1 1/2 Cup Plain cauliflower rice I used steam in bag
  • 1/2 Cup Cilantro Chopped fine
  • 2 oz. Cheddar cheese of your choice

Instructions

  • First set oven to 400. Cut acorn squash in half and scoop seeds out.
  • Spray cut side lightly with avocado oil and season with your choice of seasonings and salt and pepper.
  • Roast for about 30-40 minutes
  • While roasting, in a pan sauté onions until translucent.
  • Once onions are done, add the ground beef and cook until no pink. Season with taco seasoning and salt and pepper to taste.
  • Add the rotel, black beans and cauliflower rice. Mix until hot. Add the cilantro.
  • Once acorn squash is cooked, fill with equal parts into the middle ( 4 halves )
  • Sprinkle the cheese over and place back into the oven until melted
  • Serve with your choice of toppings and enjoy

Notes

2 WW ( Blue & Purple )
3 WW ( Green )
3 Bites on better balance
147 Calories