- 1 large festival squash, split in half and seeds removed
- 1 T. olive oil
- 2 tsp. taco seasoning, divided
- ½ can black beans, drained
- ⅓ c. corn kernels
- ½ small red onion, chopped
- ½ c. chopped green onions
- ½ red pepper, chopped
- 2 c. cooked brown rice
- ½ - 1 c. chopped steak - great use for leftovers
- ½ c. shredded cheese
Preheat the oven to 400°F. Drizzle the squash with the olive oil, sprinkle each half of the squash with 1 teaspoon of taco seasoning, and roast for 45 mins to an hour until soft.
Meanwhile, mix the beans, onions, pepper, rice, and steak until well combined. Spoon the mixture evenly into the squash, mounding it as needed. Sprinkle evenly with the shredded cheese.
Return the now-filled squash to the oven and bake for an additional 15 minutes or until the filling is warmed and the cheese is melted. Serve warm.
- Yields: 2 servings
- Preparation Time: 90 minutes
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