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A delicious low-carb recipe for stuffed squash boats made with Gold Rush squash, grass-fed ground beef, red peppers, scallions, and Tex-Mex spices.
I was thrilled to find these gorgeous gold rush squash, among other squash beauties, at our local farmer’s market this weekend.
Gold Rush squash is a hybrid squash that is shaped and tastes the same as zucchini squash. Their size and shape make them perfect for filling for this Tex-Mex Gold Rush Stuffed Squash recipe. Large regular zucchini squash will also work great for this recipe.
The stuffed “boats” are fun for kids to eat, too. My daughter got a kick out of picking them up and eating them like a hot dog. She’s not usually not very excited about eating squash, but she really loves this recipe. This is a delicious clean-eating recipe that the whole family can enjoy. Also, it utilizes some delicious Southwest-inspired ingredients.
How To Make Tex-Mex Stuffed Squash Boats
Adapted from Martha Stewart Living
Ingredients:
4 large gold rush squash
sea salt and pepper
1 lb grass-fed ground beef
1 tsp Mrs. Dash Southwest Chipotle Seasoning
2 tbsp extra virgin olive oil
1 red bell pepper (ribs and seeds removed), cut into 1/4 inch dice
2 scallions, thinly sliced, white and green parts separated
1 garlic clove, minced
2 tbsp tomato paste (BPA free can or tube)
1 tsp chili powder
1 cup frozen corn kernels, thawed
1/3 cup freshly grated Parmesan cheese
Directions:
Start with firm, ripe gold rush squash or regular zucchini squash.
Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
In a large skillet, heat oil over medium-high. Add 1/2 of the reserved chopped squash (save the rest for another recipe or enjoy it raw), bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste, Mrs. Dash and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan.
How To Cook Tex-Mex Stuffed Squash
Cover with aluminum foil, and bake until squash is tender, about 30 to 35 minutes. Uncover, and bake until top is browned about 7-10 minutes more. Garnish with scallion greens.
If you love Southwest-inspired recipes, you should also try this Southwest Steak Grain Bowl, these Southwest Beef and Egg muffins and Crockpot Southwest Beef Roast.
These tasty Stuffed Tex-Mex Gold Rush squash boats make a perfect, protein-packed, summertime meal!
Stuffed Tex-Mex Gold Rush Squash
Print Pin RateIngredients
- 4 large gold rush squash
- sea salt and pepper
- 1 tsp Mrs. Dash Southwest Chipotle Seasoning
- 2 tbsp extra virgin olive oil
- 1 red bell pepper ribs and seeds removed, cut into 1/4 inch dice
- 2 scallions thinly sliced, white and green parts separated
- 1 garlic clove minced
- 2 tbsp tomato paste BPA free can or tube
- 1 tsp chili powder
- 1 lb ground grass-fed beef
- 1 cup frozen corn kernels thawed
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Heat oven to 400 degrees, with rack set in the top third.
- Halve each squash lengthwise; slice sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish.
- Season with salt and pepper, and set aside.
- In a large skillet, heat oil over medium-high.
- Add 1/2 of the reserved chopped squash (save the rest for another recipe or enjoy it raw), bell pepper, scallion whites, and garlic; season with salt and pepper.
- Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes.
- Add tomato paste, Mrs. Dash and chili powder; cook, stirring, until fragrant, 1 minute.
- Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes.
- Remove from heat.
- Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
- Dividing evenly, spoon mixture into squash halves.
- Sprinkle with remaining 2 tablespoons Parmesan.
- Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes.
- Uncover, and bake until top is browned about 7-10 minutes more.
- Garnish with scallion greens.
Amee Livingston
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The Foodie Physician says
OMG, this sounds amazing and these photos are AWESOME!!! I love colorful food and it doesn’t get any better than this 🙂
Anonymous says
Beans work as a great substitute to make this a vegetarian dish. I’m going to try black and kidney beans!
Jill~a SaucyCook says
Ohhh how pretty and what great flavors! I’m glad your daughter liked this and I know my hubby will! Thanks!
Amee Livingston says
Thank you Sonali!! 🙂 Jill, I hope your hubby enjoys these. We all loved them in my house. It’s a keeper when the kids ask for seconds. I love the idea of substituting beans in this dish! I’d love to hear how it turns out. Sounds delish!
Michele Williams says
What is gold rush squash? Is it the same as a yellow squash?
Amee Livingston says
Michele, it’s a type of zucchini squash.:)
The Foodie Physician says
Absolutely gorgeous!!!
Amee Livingston says
Thank you Sonali! 🙂