Cheesy Tex-Mex Stuffed Acorn Squash

Ingredients

• 1/2 tsp salt

  Substitute: None available from listed ingredients

• 1/2 tsp garlic powder

  Substitute: None available from listed ingredients

• 1/2 tsp cumin

  Substitute: None available from listed ingredients

• 1/4 tsp black pepper

  Substitute: None available from listed ingredients

• 1/8 tsp cayenne pepper

  Substitute: None available from listed ingredients

• 1 medium acorn squash

  Substitute: Butternut squash (halved, seeds removed)

• 1/2 tsp onion powder

  Substitute: None available from listed ingredients

• 1/2 lb (8 oz) ground beef

  Substitute: None available from listed ingredients

• 1 medium sweet potato

  Substitute: None available from listed ingredients

• 1/2 cup salsa

  Substitute: None available from listed ingredients

• 1/2 medium avocado

  Substitute: None available from listed ingredients

• 1/2 tsp coriander

  Substitute: None available from listed ingredients

Equipment Needed

• • Baking sheet
• • Large skillet
• • Chef's knife
• • Cutting board
• • Spatula or wooden spoon
• • Measuring spoons and cups

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Carefully slice the acorn squash in half lengthwise (from stem to base). Use a spoon to scoop out the seeds and stringy bits from the center of each half. Sprinkle each squash half with 1/4 tsp of salt and 1/8 tsp of black pepper. Place the squash halves cut-side down on a baking sheet. (Cooking cut-side down helps the squash steam in its own moisture, preventing it from drying out without added oil).

   ⏱️ 5 minutes

   Technique: preheating, preparing, seasoning

   
2. 2

   Roast the acorn squash in the preheated oven for 20-25 minutes, or until the flesh is starting to soften. (Roasting makes the squash tender and sweet, creating a perfect 'bowl' for your filling.) While the squash roasts, prepare your filling.

   ⏱️ 20-25 minutes

   Technique: roasting

   
3. 3

   Dice the sweet potato into 1/2-inch (1.2 cm) cubes. In a large skillet over medium-high heat, add the ground beef. Break it apart with your spatula. Brown (cook until all pink is gone and it develops a caramelized crust) the beef for 5-7 minutes. Once browned, there should be enough rendered fat (fat that has melted out of the beef) in the pan to cook the vegetables. If there is a lot of excess fat, you can carefully drain some, but leave enough for cooking.

   ⏱️ 10 minutes

   Technique: browning

   
4. 4

   Add the diced sweet potato to the skillet with the browned beef. Stir well. Add garlic powder, onion powder, cumin, coriander, the remaining 1/4 tsp of salt, and 1/8 tsp of black pepper, and cayenne pepper to the skillet. Continue to cook, stirring occasionally, for 8-10 minutes, or until the sweet potato is tender (soft enough to pierce easily with a fork). (Cooking the sweet potatoes with the beef and its rendered fat ensures they soften and absorb the delicious spice flavors.)

   ⏱️ 8-10 minutes

   Technique: sautéing, seasoning

   
5. 5

   Stir the salsa into the beef and sweet potato mixture. Reduce the heat to low and let it simmer (cook gently just below boiling) for 2-3 minutes to allow the flavors to meld (mix together well). (The salsa adds a bright, tangy, and slightly spicy liquid to the filling.)

   ⏱️ 3 minutes

   Technique: simmering

   
6. 6

   Carefully remove the roasted acorn squash from the oven. Flip them cut-side up. Spoon the beef and sweet potato filling evenly into the hollows of each acorn squash half. Return the stuffed squash to the oven for an additional 5-7 minutes to heat the filling through and allow the flavors to combine.

   ⏱️ 7 minutes

   Technique: baking

   
7. 7

   While the stuffed squash is in the oven, dice the 1/2 medium avocado. Once the squash is ready, carefully remove it from the oven. Top each stuffed squash half with the diced avocado before serving. (Avocado adds a creamy, fresh contrast to the warm, spicy filling.)

   ⏱️ 2 minutes

   Technique: preparing, garnishing