Ingredients:

  • 3 medium acorn squash, halved lengthwise and seeds removed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 cup beef broth
  • 1 tsp salt
  • 1.5 cups shredded sharp cheddar cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
  2. Heat a large skillet over medium-high heat. Brown the ground beef, breaking it apart with a spoon. Add diced onion and garlic, sautéing for 3–5 minutes until translucent.
  3. Stir in tomato paste, chili powder, cumin, and smoked paprika; cook for 2 minutes to toast the spices.
  4. Add black beans, corn, and beef broth. Lower heat to medium and simmer for 8–10 minutes until the liquid reduces to a thick glaze. Remove from heat and stir in salt.
  5. Flip the roasted squash halves over. Spoon the taco mixture into each cavity and top with shredded cheddar cheese.
  6. Return squash to the oven or under a broiler for 3–5 minutes until the cheese is bubbling and slightly browned.