#Whole30 Taco and “Rice” Stuffed Acorn Squash (Paleo and Low Carb)

Taco and Rice Stuffed Acorn Squash

My Whole30 is over, but I wanted to share the meal I had on the last day….Taco and “Rice” Stuffed Acorn Squash.  I absolutely loved the slightly sweet acorn squash paired with the spiciness of the taco meat and caul-rice.  They balance each other out very well.  Acorn squash is a nice hearty vegetable that I tried for the first time this year.  It’s now one of my favorites.  While it is not very low in carbs, it still fits within the range of a moderate carb diet.  I definitely recommend giving it a try, but if the acorn squash doesn’t work for you then try it with zucchini (will require less baking time).
What is your favorite way to use taco meat?  I’d love to hear about it in the comments below. :)

Taco and “Rice” Stuffed Acorn Squash

Ingredients

  • 1 lb ground grass fed beef
  • 1/2 onion, diced
  • 2 Acorn Squash
  • 2 cups cauli-rice*
  • 4 1/2 Tbsp taco seasoning (recipe below) or the AcroAma Tex Mex Blend
  • 1/2 cup water

Instructions

  1. Preheat the oven to 450 F
  2. Cut the acorn squash in half, length-wise and scoop out the seeds and core
  3. Brush with quality oil and season with salt and pepper
  4. Place cut side up on a foil lined roasting pan and bake for 25-30 minutes.
  5. Meanwhile, heat 1 Tbsp of quality oil in a large skillet, over medium heat
  6. Add the onions and cook until tender (about 5 minutes)
  7. Add the ground beef and cook until mostly browned
  8. Add the cauli-rice and cook for another 2-3 minutes
  9. Add the taco seasoning and the water and cook until the water has absorbed (about 4-5 minutes)
  10. Once the acorn squash have finished roasting, stuff each squash evenly with the taco mixture
  11. Place the squash back in the oven for another 20-25 minutes or until tender (cover with foil halfway through)
  12. Serve--a perfect taco bowl
  13. *To rice cauliflower, trim the leaves and core off the head of cauliflower. Cut the cauliflower into florets and place them in the bowl of a food processor. Pulse until the cauliflower is the size and shape of rice.

Notes

Net Carb Count*: Taco and "Rice" Stuffed Acorn Squash: 23.9 net carbs (per serving--serves 4)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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Homemade Taco Seasoning

Ingredients

  • 3 Tbsp chili powder
  • 4 tsp cumin
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper (or more for heat)

Instructions

  1. Combine all the ingredients (I like to pulse mine in a spice grinder)
  2. Use as directed in recipes

Notes

Store any leftover seasoning in an air-tight container

Net Carb Count*: Homemade Taco Seasoning: 16.5 net carbs (entire recipe--makes 6.5 Tbsp)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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 Enjoy!
~Karen

 

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Comments

  1. Cari Kelley says

    What a great idea! I’ve never tried acorn squash, but I’m excited to try it now! We love mixing our pork taco meat with scrambled eggs. Add avocado and tomato for an added bonus!

  2. Mona says

    I put my taco meat along w/grated cheese, tomatos, cilantro, onions in a leaf of romaine lettuce–NOW that’s low carb!! Love it!

  3. Frank weir says

    Brilliant. Can’t tell you how often I’ve bought acorn squash but never cooked it. This is a great incentive to actually consume it!

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