This Stuffed Butternut Squash recipe has quickly raised to the top of my favorite dinner list. I love the combination of flavors, textures, and the uniqueness the squash adds to the dish! My favorite part about it is how simple and easy it is to prepare. Butternut Squash is in season right now, so it is easy to find at your local grocery store. This recipe can be made with ground beef or turkey, whatever your preference is! This recipe is so so yummy! Don’t take my word for it, try it for yourself!
This dish to me feels like an upgraded, healthier taco Tuesday! With the ground meat, corn, and rice, it is a delicious blend of flavors! You can mix in whatever rice preference you have. My favorite rice is using brown, but when I made this recipe, I used long grain basmati white rice and I liked it! That’s the great thing about this recipe, is there is room to customize it to your own needs. Adding in the mashed squash at the end is really what makes this recipe unique. It adds a new texture that complements the meat mix wonderfully.
This dish is a lighter, healthy option! When you use brown rice and turkey, you can keep this dish pretty low fat. If your family wouldn’t enjoy the squash, you can whip up the mix without the butternut squash and enjoy it on a delicious taco salad or in tortillas.
Stuffed Butternut Squash
Serves 6
3 medium sized squash
1 pound ground beef/turkey
2 teaspoons seasoning salt
1 medium white onion, diced
1 green pepper, diced
1 red pepper, diced
1 bag frozen corn
2 cups cooked rice
1/2 cup shredded cheddar cheese
Olive Oil
Salt & Pepper
Preheat oven to 400. Prepare the squash, wash the outsides and slice down the middle on the long end. Remove the seeds. Season the squash with olive oil, salt & pepper. Place face down on a cookie sheet and bake for 1 hour, or until insides are soft.
Prepare the filling. In a sauce pan over medium heat, brown the meat. Season with seasoning salt. Add in the diced onion, peppers, and frozen corn. Saute until the vegetables and onions are soft, about 10-15 minutes. Finally, mix in the cooked rice.
When the squash are finished cooking, remove from oven and scoop out the insides, leaving a 1/2 inch lining in the squash. Mash and reserve the squash insides for later.
Begin stuffing the Squash bowls, one scoop meat mix, one scoop cooked squash, alternating until squash is filled. Top with cheese and return to oven until cheese is melted. Enjoy!
