Mexican Stuffed Delicata Squash

I’m so happy it’s almost the weekend. It’s been a rough week. Getting back in the groove of things after a holiday is always difficult, but I’ve been crazy busy, and 2 days ago I skidded in my car in the rain and almost got into an accident. I’ve been in a funk ever since and I can’t shake off the scary feeling of experiencing almost running my car into a telephone pole.

Someone told me before moving to NorCal, that it doesn’t rain much here. They lied so hard. It’s been raining off and on for 7 days straight, and it supposed to for the next week. Now that I’m terrified of driving in the rain, I think I’ll just hole up in my apartment for the weekend, watch Christmas movies, and go online shopping for myself my Christmas list.

Speaking of which, we are planning on getting our Christmas tree and decorating the apartment. Yay! Christmas lights always make me happy. Oh! And if you follow me on Instagram, you probably saw that I just received my first cow share ever from Morris Grassfed and I’m so excited to cook and eat some great meals. Like this stuffed squash I made. So.. things are looking up for me (hopefully).

Are you sick of squash yet this season? I’m not, clearly. They are my favorite. So is Mexican food. I always say if I can only have 1 type of cuisine for the rest of my life, it would be Mexican. So basically, I loved this dish a lot.

I love that you can add whatever you want to this. It’s basically like potato skins, so load up with sour cream, cheese, salsa, hot sauce, or whatever’s your jam. Have a great weekend, all!

MEXICAN STUFFED DELICATA SQUASH

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Ingredients

• 2 delicata squash
• 1 tsp olive oil
• 1 tbsp butter
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 tsp cumin
• 2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1 6- oz can black olives, sliced
• 1 avocado
• Juice of 1/4 lime
• salt, to taste

Instructions

• Preheat oven to 450 degrees F.
• Slice the squash in half lengthwise and scoop out the seeds and strings.
• Rub 1 tsp olive oil on the cut sides of the squash and sprinkle with salt.
• Bake cut side down for 25 minutes, or until cooked through.
• While the squash is cooking, heat 1 tbsp of butter in a large skillet over medium high heat.
• Add diced onion and garlic and cook until soft, about 4 minutes.
• Add beef with cumin, chili powder, garlic powder, and paprika, stirring and breaking it until cooked through, about 5 minutes.
• Stir in sliced olives and cook 1 minute.
• Spoon the meat mixture evenly into 4 squash halves.
• Mash avocado with lime juice and some salt.
• Top with mashed avocado and serve!
• You can add anything else you like, like sour cream, cheese, or hot sauce!

Notes

If you want to add cheese, sprinkle it on the stuffed squash a step before topping with mashed avocado. Put it back in the oven for 5 more minutes to get it nice and melted!