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Mexican Stuffed Butternut Squash

Sometimes I crave tacos but I don't necessarily feel like eating a flour or corn tortilla..So I thought "Hmm. Why not use a butternut squash instead?" And that is exactly what I have been doing lately. Just simply filling a smokey roasted butternut squash with all of the things I would put into a taco.

Cook Time 35 minutes

Makes 2 servings


The Butternut Squash

1 Butternut Squash cut in half with the seeds removed

1 tsp of chili powder

1/4 tsp of chipotle pepper powder

1/4 tsp of 1/8 tsp of ground cumin

sea salt to taste

The Black Beans

1 can of black beans drained and rinsed

2 tbs of extra virgin olive oil

2 tsp of chili powder

1 tsp of chipotle powder

1/2 tsp of of ground cumin

salt to taste