Taco Stuffed Summer Squash is a low‑carb way to enjoy Tex‑Mex flavors in warm months. Yellow squash are halved, hollowed, and filled with a savory ground beef mixture, then finished with melted cheese for an easy, satisfying main dish.
Simple Ground Beef Mixture
The filling combines browned ground beef with taco seasoning, diced onion and bell pepper, garlic, tomato sauce and salsa. It’s thickened on the stove until flavorful and ready to spoon into the squash boats.
How To Choose Yellow Squash
Pick medium to large yellow squash so they can hold plenty of filling. Avoid any with soft spots or blemishes; firm, evenly colored squash will give the best texture and appearance.
Substitutions
This recipe is flexible—swap ingredients to suit your pantry or dietary needs.
- Use ground turkey in place of ground beef for a lighter option.
- Garlic powder can replace fresh garlic if you’re short on time.
- Zucchini works well instead of yellow squash.
- Choose Pepper Jack or cheddar instead of shredded Mexican blend for different flavor and heat.
Additions
For extra texture and flavor, stir in black beans and/or corn. Note that these will increase the carbohydrate content slightly.
Add More Toppings
Treat each stuffed squash like a taco and top as you would a taco: sour cream, chopped cilantro, sliced black olives, green onions, diced avocado, or sliced pickled jalapeños all complement the filling nicely.
Make It Spicy
If you prefer heat, choose a spicy taco seasoning and hot salsa, and finish with your favorite hot sauce for an extra kick.
Taco Stuffed Yellow Squash Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through.
More Low Carb Favorites
- Low Carb Enchilada Meatballs
- Sausage Cabbage Casserole
- Air Fryer Jalapeno Popper Hasselback Chicken
- Lasagna Zucchini Boats
Taco Stuffed Summer Squash
Taco Stuffed Summer Squash is a low carb way to enjoy Tex-Mex flavors during the summer months. Yellow squash are hollowed out and filled with a tasty ground beef fillling and topped with cheese.
Dinner, main dish
Tex-Mex
gluten free, ground beef, low carb, squash
Ingredients
-
3
large
yellow squash -
1
pound
ground beef -
1 1/2
tablespoons
taco seasoning -
1/2
medium
onion,
diced -
1/2
red bell pepper,
seeded and diced -
2
garlic cloves,
minced -
1/2
cup
tomato sauce -
2/3
cup
salsa -
1
cup
shredded Mexican cheese - sliced green onion and chopped fresh cilantro
Instructions
-
Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray. Spread half of the salsa across the bottom of the dish.
-
Cut each squash in half lengthwise and use a spoon to scrape out the seeds. Reserve 1/2 cup of the seed mixture and discard the rest.
-
Bring a large pot of water to a boil and blanch the squash halves for 90 seconds. Remove with tongs and set aside to drain.
-
In a large nonstick skillet, brown and crumble the ground beef. When the beef is about halfway cooked, add the diced onion and bell pepper and continue cooking until softened.
-
Chop the reserved seed mixture and add it to the pan along with the minced garlic and taco seasoning. Cook for about 1 minute to release the aromas.
-
Stir in the tomato sauce and the remaining salsa. Simmer until the mixture thickens slightly. Remove from heat and season with salt and pepper to taste.
-
Season the squash halves with salt and pepper and arrange them cut side up in the prepared baking dish. Spoon the beef mixture into each squash boat and sprinkle evenly with shredded cheese.
-
Cover the dish with foil—spray the underside of the foil with cooking spray first to prevent sticking—and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.
-
Garnish with sliced green onion and chopped cilantro before serving.