Acorn Squash Tacos

• Gluten free
• Paleo

• Meat

  • 1 lb Ground beef

• Produce

  • 2 Acorn squash
  • 1 tsp Cilantro
  • 1 Cilantro
  • 1/2 Jalapeno
  • 1 Lettuce
  • 1/2 Red bell pepper
  • 1/2 Red onion

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 Avocado or guacamole
  • 1 Black olives
  • 1 Lime juice
  • 1 Salsa

• Baking & Spices

  • 1/8 tsp Cayenne
  • 1 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on holdthegrain.com

Description

Ingredients

• 2 acorn squash
• 1 Tablespoon Coconut oil
• ½ red onion (diced)
• ½ jalapeno (diced)
• ½ red bell pepper (diced)
• 1 lb ground beef
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ⅛ tsp cayenne
• 2 tbsp tomato paste
• Salt and pepper to taste
• 1 tsp cilantro
• Lime juice
• Lettuce
• Black Olives
• Mashed avocado or guacamole
• Salsa of choice (or pico de gallo)
• Cilantro

Directions

• Preheat oven to 400.
• Slice each acorn squash in half and remove the seeds, Place flat side down on a lined baking sheet and bake until soft and fork-tender all the way through (about 30 minutes).
• In a pan over medium-high heat, melt the coconut oil. Toss the onion, bell pepper and jalapeno in the pan and cook 3-5 minutes.
• Add the ground beef to the pan and begin to brown. Season the meat with the spices.
• Once the meat is browned, stir in 2 tablespoons of tomato paste and remove from the heat. Season to salt and pepper to taste, and finish with cilantro a few squirts of fresh lime juice.
• Scoop ¼ of the meat mixture into each acorn squash half. Top with lettuce, black olives, guacamole and salsa.
• Garnish with cilantro and enjoy!