These delicata squash taco boats are a healthy and filling meal! Perfect for those avoiding gluten or following a Whole 30 or Paleo diet.
Don’t you love going to the Farmer’s Market at this time of year? There are so many colorful things in season. You’ve got the last of the summer produce, like tomatoes and corn, and the first of the fall produce, like pumpkins and squash.
Sometimes it’s hard to figure out what to do with squash, isn’t it? You can do butternut squash soup, and you can bake it with brown sugar, but beyond that, it can be hard to decide how to prepare it.
Delicata squash is one of my favorite varieties, and its smallish size is perfect for stuffing with lots of different fillings. These delicata squash taco boats are an easy grain free and dairy free meal that your whole family will love!
You can use any ground meat that works for you. I’ve made these taco boats with ground beef, ground turkey, and even ground bison. This taco filling is mild, but if you want it spicier, just increase the chili powder or add a little hot sauce.
Delicata Squash Taco Boats.
An easy dairy free and grain free meal, these delicata squash taco boats are healthy and tasty!
- 2 delicata squash sliced in half and seeded
- 1 Tablespoon olive oil
- 1 1/2 pounds ground beef or ground bison, or ground turkey
- 3/4 cup sweet onion chopped
- 2 teaspoons garlic powder
- 3 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons tomato paste
- 1/4 cup water
For the toppings:
- 1/2 cup green pepper diced
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Place the halved and seeded delicata squash face up on the parchment and drizzle with a little olive oil.
Bake the squash at 375 degrees for about 30 minutes, or until tender.
While the squash bakes, place the ground beef and onion in a skillet. Cook over medium heat until it is browned and cooked through. Drain off any excess grease.
Add the spices, tomato paste, and water. Stir and cook over low heat for a few minutes to let the flavors combine.
Once the delicata squash is done baking, remove from oven and fill with the taco meat. Return to the oven and bake for 10 minutes.
Serve the taco boats topped with green pepper, salsa, and guacamole.
Delicata squash skin is so thin that you can eat it, or you can just scoop out the flesh and leave the shell behind. It’s totally up to you!