Savor the vibrant fusion of flavors in these Taco Stuffed Summer Squash Boats, where tender squash is transformed into vessels for a medley of seasoned ground meat, black beans, tomatoes, corn, and optional bell pepper. Topped with melted cheddar and bright cilantro, every bite bursts with fresh, zesty satisfaction.
I love making these Taco Stuffed Summer Squash Boats because they pack in great nutritional value with fresh veggie goodness. I start with 4 medium summer squash that I halve lengthwise and scoop out, providing a healthy low-carb base.
Then I heat 1 tablespoon of olive oil in a pan and sauté diced onion and minced garlic until they turn soft. I then mix in 1 lb ground turkey or beef, adding a diced bell pepper for extra vitamins, then stir in a can of diced tomatoes, black beans, and corn kernels.
The taco seasoning gives it that classic kick and with 1/4 cup water in the mix everything stays moist. Some people like topping it off with shredded cheddar cheese, but I usually keep it lighter, garnishing with fresh cilantro and lime wedges.
It’s more than just a summer squash recipe its a nutritious turn on perfect food that fits into any veggie recipes for a wholesome meal.
Why I Like this Recipe
I like this recipe because:
1. I love how the savory meats and veggies mix together with the spices, making every bite exciting.
2. I really appreciate that its a healthier twist on tacos, using fresh summer squash instead of a tortilla.
3. I enjoy how easy it is to switch up the ingredients to suit what i have on hand, which means i can make it any time.
4. I dig the way the melty cheese and bright flavors from cilantro and lime make it taste like comfort food with a kick.
Here’s how i make these Taco Stuffed Summer Squash Boats:
First, i preheated my oven to 375°F and brushed the cut sides of the halved and scooped out summer squash with some olive oil. I then placed them into a baking dish. In a large skillet, i heated a bit of olive oil and tossed in diced onions and minced garlic until they were soft. After that, i added in the ground turkey (or beef if i was in the mood) and let it brown nicely. When it was nearly done, i mixed in diced bell peppers along with canned tomatoes, drained black beans, corn, taco seasoning and a splash of water, allowing all the flavors to come together over a quick 5 minutes simmer. I then spooned this hearty mixture into each squash boat and, if i was feeling extra, sprinkled a generous amount of shredded cheddar cheese on top. Then, i baked everything for around 20 to 25 minutes, until the squash was tender and the cheese turned all melty and delicious. Once i took them out, i topped each boat with a little chopped cilantro and served them with lime wedges for an extra burst of citrus. Enjoying these flavorful boats always makes me feel like i made something really special without a ton of fuss.
Ingredients
- Summer Squash: Crisp and mild, provides fiber and vitamins for a nutritious base
- Ground Turkey/Beef: Protein-rich meat that gives a hearty, savory flavor and fills you up
- Onion and Garlic: They add an aromatic depth and a bit of tangy sweetness all the same
- Black Beans: High in fiber and protein, making the meal both filling and healthy
- Corn: Offers sweet, crunchy pops that brighten up the overall taste nicely
- Diced Tomatoes: Provide juicy, tangy moisture to balance out the spices good
- Fresh Cilantro: Adds a bright herbal note to finish the dish off
- Taco Seasoning: Infuses a mix of spices for a bold, zesty flavor kick
Ingredient Quantities
- 4 medium summer squash, halved lengthwise with the insides scooped out
- 1 tablespoon olive oil
- 1 lb ground turkey or beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional but recommended)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 packet taco seasoning or 2 tablespoons of your own mix (like chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper)
- 1/4 cup water
- 1 cup shredded cheddar cheese (optional for topping)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How to Make this
1. Preheat your oven to 375°F and lightly brush the cut sides of your scooped out summer squash with olive oil, then set them in a baking dish.
2. In a large skillet, heat a tablespoon of olive oil over medium-high heat and add the diced onion and minced garlic until they soften.
3. Toss in your ground turkey or beef to the skillet, cooking until its browned, stirring occasionally so it breaks up nice and even.
4. If you’re using bell pepper, add it now with the rest of the veggies. Mix it all together well.
5. Stir in the can of diced tomatoes, drained black beans, corn, taco seasoning (or your own mix), and water. Let everything simmer together for about 5 minutes so the flavors can mix.
6. Spoon the savory mixture evenly into each squash boat, making sure they all get a good portion of the hearty filling.
7. If you like cheese, sprinkle a generous cup of shredded cheddar over the filled squash boats.
8. Bake in the preheated oven for 20 to 25 minutes until the squash is tender and the cheese (if used) looks all melty and delicious.
9. Once out of the oven, garnish with chopped cilantro and serve with lime wedges on the side if you want an extra citrus kick. Enjoy!
Equipment Needed
1. Oven – you’ll need this to preheat to 375°F and bake your squash
2. Baking dish – to arrange the squash halves in
3. Large skillet – for browning the turkey or beef and cooking the veggies
4. Knife – to dice the onion, mince the garlic, and cut up the bell pepper
5. Cutting board – for prepping all the ingredients
6. Pastry brush – to lightly brush olive oil on the squash
7. Measuring cups and spoons – for accurate portions of water, taco seasoning, and other ingredients
8. Spatula or wooden spoon – to stir and evenly mix the filling ingredients
9. Serving utensils – useful for garnishing with cilantro and serving lime wedges
FAQ
Taco Stuffed Summer Squash Boats Recipe Substitutions and Variations
- Ground turkey or beef: If you dont have these, you can try ground chicken or even a plant-based meat alternative, they work pretty well.
- Diced tomatoes: If you are out of the canned ones, fresh diced tomatoes or even a simple tomato sauce with some herbs can do the trick.
- Black beans: Sometimes you might use kidney beans or pinto beans if thats what you got on hand. They add a similar texture and flavor.
- Cheddar cheese: In case you’re not a fan of cheddar, Monterey Jack or queso fresco can be a tasty swap for topping your squash boats.
Pro Tips
1. try to toast your spices in a bit of oil before adding the meat so it really brings out a deeper flavor, its a easy trick that makes all the difference
2. make sure to let the filling simmer for a few extra minutes if you can so all the flavors really blend, sometimes a longer simmer time turns a good dish into a great one
3. dont overbake the squash boats; check them a little before the timer goes off so they stay tender and dont turn mushy, every oven is different
4. if youre using ground beef, drain any extra fat after browning to keep the dish lighter, but if you love that rich flavor, you can leave a little in for extra taste
Taco Stuffed Summer Squash Boats Recipe
My favorite Taco Stuffed Summer Squash Boats Recipe
Equipment Needed:
1. Oven – you’ll need this to preheat to 375°F and bake your squash
2. Baking dish – to arrange the squash halves in
3. Large skillet – for browning the turkey or beef and cooking the veggies
4. Knife – to dice the onion, mince the garlic, and cut up the bell pepper
5. Cutting board – for prepping all the ingredients
6. Pastry brush – to lightly brush olive oil on the squash
7. Measuring cups and spoons – for accurate portions of water, taco seasoning, and other ingredients
8. Spatula or wooden spoon – to stir and evenly mix the filling ingredients
9. Serving utensils – useful for garnishing with cilantro and serving lime wedges
Ingredients:
- 4 medium summer squash, halved lengthwise with the insides scooped out
- 1 tablespoon olive oil
- 1 lb ground turkey or beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional but recommended)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 packet taco seasoning or 2 tablespoons of your own mix (like chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper)
- 1/4 cup water
- 1 cup shredded cheddar cheese (optional for topping)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions:
1. Preheat your oven to 375°F and lightly brush the cut sides of your scooped out summer squash with olive oil, then set them in a baking dish.
2. In a large skillet, heat a tablespoon of olive oil over medium-high heat and add the diced onion and minced garlic until they soften.
3. Toss in your ground turkey or beef to the skillet, cooking until its browned, stirring occasionally so it breaks up nice and even.
4. If you’re using bell pepper, add it now with the rest of the veggies. Mix it all together well.
5. Stir in the can of diced tomatoes, drained black beans, corn, taco seasoning (or your own mix), and water. Let everything simmer together for about 5 minutes so the flavors can mix.
6. Spoon the savory mixture evenly into each squash boat, making sure they all get a good portion of the hearty filling.
7. If you like cheese, sprinkle a generous cup of shredded cheddar over the filled squash boats.
8. Bake in the preheated oven for 20 to 25 minutes until the squash is tender and the cheese (if used) looks all melty and delicious.
9. Once out of the oven, garnish with chopped cilantro and serve with lime wedges on the side if you want an extra citrus kick. Enjoy!
