Stuffed Mexican Delicata Squash

I’ve been really excited every time I’ve gone to the grocery store recently. Wanna know why? Do ya?

Ok fine, I’ll tell you. It’s getting to be squash season! That means there are a bunch of cool squashes waiting to be baked and stuffed with deliciousness. And there are so many different kinds. I don’t think I’ve ever seen a delicata or kabocha squash until this week. Maybe I’ve been living under a rock. Idk.

Anyways, I’m using this recent discovery to broaden my horizons and try out some new squashes. This week, the lucky winner was the delicata squash. I’ve made stuffed acorn squash and butternut squash before, so I figured this wouldn’t be too much different. Since I’ve been making a lot of Mediterranean/Middle Eastern-flavored dishes lately, I decided to take things to the other side. Of the world, that is. And thus, these Stuffed Mexican Delicata Squashes were born. Super easy to put together, this is definitely a recipe I’ll be using again.

On another, more serious, note – today is National Suicide Prevention Day. Please take a moment to tell your loved ones how much you care about them and support them. You never know who is silently struggling to get by each and every day. The world could use a lot more love. Remember: Only you can play your part. You are loved, you are not alone, there is always hope. <3



Stuffed Mexican Delicata Squash

Makes 2 servings


1 delicata squash

1 tbsp coconut oil

Salt and Pepper to taste


1 lb grass fed ground beef

Salt and Pepper to taste

2 tsp chili powder

2 tsp garlic powder

2 tsp cumin

1 tsp red pepper flakes

½ cup chopped onions

½ cup chopped peppers

1 cup spinach

¼ cup pepitas (pumpkin seeds)

For the squash:

  1. Preheat oven to 425° F.
  2. Cut squash in half and remove seeds.
  3. Brush cut sides of squash with coconut oil and sprinkle with salt and pepper.
  4. Place cut sides down on pan lined with parchment paper and bake for 30 minutes.

For the beef:

  1. Cook the ground beef in a large pan over medium heat until browned
  2. Add the spices, onions and peppers and cook with the beef until translucent.
  3. Add the spinach, and allow to wilt.
  4. While the beef is cooking, toast the pepitas in a smaller pan over medium heat for about 2-3 minutes.
  5. When the squash is done, spoon about ¼ of the beef mixture into the squash.
  6. Top with toasted pepitas.
  7. This is good served with steamed vegetables – I tried it with cumin steamed broccoli!
  8. Yum.

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