The leaves are turning, the air is crisp and it’s the perfect time to eat acorn squash or carnival squash. They are so plentiful, you can get them everywhere.  For the love, please do not just let these delicious squash sit around as your fall decor! They are so tasty, simple to make and inexpensive this time of year.  Stock up and use them this winter!  I stuffed this carnival squash with my all time favorite taco filing. I use this filling for taco night on tortillas, on top of a sweet potato or squash, on a taco salad or on it’s own.  Ground beef, turkey or chicken can be used and it tastes great every time.

Ingredients:

1 lb of ground beef, turkey or chicken

1 small onion, diced

1 jalapeno, diced (keep seeds and ribs if you like it hot)

1 sweet pepper, diced

1 15 oz can of black beans, drained

1 tablespoon chilli powder

1 tablespoon ground cumin

2 cups of chopped spinach (or other leafy green)

salt and pepper

2 acorn or carnival squash, cut in half, seeds removed

olive oil

cheese (optional)

In a skillet, brown the beef and onion with some salt, add the pepper and continue to cook until soft.  Add the rest of the ingredients and continue to cook until the veggies are soft and the flavors are incorporated.

For the squash, place the cut squash on a cookie sheet flesh side up skin side down.  Drizzle with olive oil, salt and pepper. Place in a 400 degree oven for 25 minutes.

When the squash is soft and cooked through, scoop the filling into each, sprinkle with cheese if desired and place back into the oven for 10 minutes or until hot and bubbly.  Scoop out with a spoon to eat and enjoy!