This recipe is supremely delicious and such a fun way to use summer squash from your garden or otherwise. They are stuffed and roasted until golden, hot and melt-y. You will not miss the taco shell, people.
What I really love is the way the squash softens with a nutty sweetness that your fork just glides through--no knife needed. Carb-free and vegetarian, if you choose, this Taco Summer Squash was likely not on your radar--but it should be. Why? Because it is freaky-good, that's why. And when I say freaky-good I mean F.R.E.A.K.Y-good.
"You can serve with salsa or sour cream, or guac, but truly, it does not need it."
Notes: Garlic-infused Olive Oil is Trader Joe's. Veggie crumble is Morning Star Farms.
TACO SUMMER SQUASH
Ingredients: 1 large summer squash (about 10 inches), 1 1/2 cups frozen veggie crumbles, 1 Tbsp. tomato paste, 1/2 tsp. chili powder, 1/2 tsp. onion powder, 1/4 tsp. ground cumin, 1/4 tsp. salt + more, cracked pepper, 1/4 cup water, 1/2 cup frozen corn, 1/2 diced red bell pepper, 1 cup shredded Mexi-blend cheese, 1/4 cup Cotija cheese, 1 Tbsp. fresh minced cilantro, garlic infused olive oil.
1. Preheat the oven to 400* and bring a saucepan of water to boil.
2. Slice off the narrow end of the squash and reserve for another use. Now your squash is roughly an oval shape. Halve the squash lengthwise, then scoop out the seeds, leaving a"boat-like" indentation in the center of each piece. Boil the squash for 1 minute, remove and set aside.
3. Heat the veggie crumble (or ground meat if using) over medium high heat with the chili powder, onion powder, cumin, salt, and pepper. Once cooked, stir in the corn and bell pepper, and remove from heat.
4. Lay the squash in a baking dish or lined baking sheet, and brush the inside with the oil. Fill each with the crumble, then sprinkle over cheese. Bake, covered, for 35 minutes.
5. Remove squash to plates and immediately scatter over Cotija cheese and cilantro. Serve.
Tip: If you prefer to use ground beef or turkey, you'll about 1/2 pound.