As the weather gets colder my desire for comfort foods increases and this healthy recipe hits the spot. It is so filling but at the same time I still feel like I am doing something good for my body since it is loaded with vitamin A rich squash, protein packed beef and fibre rich beans. I have recently discovered buttercup squash and loved it for this recipe as it has less moisture than some other squashes and so it is still quite firm once it is cooked and therefore holds its own in this flavour filled dish.
INGREDIENTS
- 2 large buttercup squash (or squash of choice)
- 2-3 tablespoons olive oil
- salt
- 1 cup white rice
- 1 pound grass fed lean beef
- 1 can Black Beans, drained
- 1 28 ounce can diced tomatoes (don’t drain)
- 1 cup of corn
- 2 tbsp taco seasoning (I make my own with 1 tbsp chili powder, 1/2 tbsp cumin, 1/4 tsp garlic powder, 1/2 tsp salt, pinch of cayenne pepper)
- 1 cup mozzarella cheese, shredded
- avocado, sour cream, cilantro, pickled jalapenos
INSTRUCTIONS
- Preheat oven to 400 degrees. Cut the top and bottom off the buttercup squash and slice in half. Leave the skin on. Scoop out the seeds, and rub/brush the flesh with olive oil and salt. Place flesh side down on baking sheet (you may want to line pan with parchment or foil). Roast until tender when pierced with a fork, about 45 minutes. Set aside to cool.
- While squash is in the oven, cook the ice.
- In a large skillet set over medium-high heat cook the beef. Once it is fully browned, add beans, diced tomatoes, corn and taco seasoning. Stir to combine and cook until heated through. Add rice, stir and keep on low until squash is cooked.
- When the squash is cooked flip it over on the baking sheet and fill each half with the filling, sprinkle each half with cheese and place it under the broiler for about 5-8 minutes to melt and brown the cheese.
- Serve with sliced or mashed avocado, sour cream, chopped cilantro or pickled jalepenos.
Depending on the size of your squash there may be leftover filling. That’s ok. It makes a delicious leftover!!
**This dish can easily be made vegan by eliminating the beef and replacing it with a can of kidney beans.
