Fiesta Stuffed Squash

Fiesta Stuffed Squash

Bring some fiesta flair to your dinner table with this hearty and flavorful Fiesta Stuffed Squash! Packed with seasoned ground sirloin, black beans, and the perfect blend of spices, these zucchini boats make a satisfying meal with a Tex-Mex twist. Topped with melted cheese and served alongside a zesty southwestern salad, it’s an easy way to turn fresh zucchini into a delicious, crowd-pleasing dish. Plus, any leftover filling is perfect for tacos, quesadillas, or nachos the next night. And as the season shifts, don’t hesitate to swap in other squashes—acorn, butternut, or even delicata squash would be delicious!

Ingredients

  • 2-4 medium-sized zucchini squash 
  • 1/2 large onion chopped
  • 1 can Rotel tomatoes and green chilies
  • 1 8oz can tomato sauce (plain)
  • 2 packages of your favorite fajita seasoning 
  • 1 pound Century Farm ground sirloin
  • 1 can black beans( drained)
  • Grated cheese of choice

Directions

Slice the Zucchini longwise all the way through, and using a small spoon, scoop out the pulp. DO NOT discard the pulp, as it is part of the filling. 

Place the zucchini boats in a baking dish and set aside.

Chop the zucchini pulp into smaller pieces. Chop the onion into small pieces.

Place the zucchini and onion into a heated pan with some oil of choice (about 2 tablespoons) along with the chopped onion. Sauté on medium until softened.  Add the ground sirloin and cook until no longer pink, breaking up the meat as you go.  

Add the Rotel, season packets, black beans and tomato sauce to the pan and stir until well combined. Let cook on medium low for about 15 minutes to make sure all of the flavors are mixed well and everything is well cooked. This mixture should not be super saucy. 

Using a spoon, add the filling to the zucchini boats. Depending on how many you make, there will be quite a bit of filling left to be used for tacos, quesadillas, or nachos the next night!!

Place the baking dish in a preheated 350-degree oven, uncovered, and cook for about 35 minutes until the zucchini is tender but not mushy.

Add the grated cheese and return the dish to the oven for about five more minutes until the cheese is melted.

I served this with a bag of Chipotle/southwestern salad mix, and it was so easy and delicious. 

Remember, as the weather cools and the different squashes become available, you can use this filling in any squash of choice. You may have to adjust baking time to account for other varieties.  I’m thinking of acorn squash, butternut squash, etc. YUM