I don’t know if you’re like me, but there’s just something about the warmer weather that makes me crave healthier meals. I experimented a bit with this recipe for Mexican Squash Boats the other night and it turned out so yummy! My husband loved it because it was super hearty and filling, but I loved it because it let us both eat a big serving of veggies each! I hope you enjoy this as much as we did!
What you’ll need / Ingredients
- 4 large squash
- 1 sweet onion
- 1 bell pepper
- 1 can of corn or 12 oz from fresh corn
- 1 can of black beans
- 1 medium chicken breast
- 1 1/2 cups of shredded colby jack cheese
- olive oil
- garlic powder
- onion powder
- cumin
- chili powder
- taco seasoning
- sea salt
- ground black pepper
Instructions
1. Preheat the oven for 400°F.
2. Cut the squash lengthwise and cut off the top and end. Using a spoon or melon-baller, scoop out interior of the squash to create a boat-shape. Set the interior pieces of the squash aside in a bowl.
4. Grease a 9×13 glass pan and place the squash boats in the pan, skin-side down.
3. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Dice the onion, pepper, and half of the squash interiors into small cubes and add to the skillet.
4. Add 1/2 tablespoon each of garlic powder, onion powder, cumin, chili powder, and 1 teaspoon each of salt, and black pepper. Cook until they veggies begin to slightly brown, about 5-8 minutes. Remove the cooked veggies from heat and set aside in bowl.
5. In the same skillet over medium-high heat, heat 2 tablespoons of olive oil. Coat the chicken breast with taco seasoning and place in the skillet. Continue to flip the chicken until fully cooked and a crust has formed on the exterior, about 8-10 minutes. Once cool, shred the chicken using 2 forks.
6. In a large bowl, mix together the cooked veggies, shredded chicken, half can of corn, half can of black beans, and 1 cup of shredded cheese.
7. Fill the squash boats with the Mexican mixture and top with the remaining cheese.
8. Bake for 25-30 minutes. Top with fresh guacamole and a drizzle of ranch! Enjoy!
