These tasty butternut squash taco boats are a great way to pack in protein and fiber while getting a variety of plant sources all in one dish. These have a spicy kick from the hint of chipotle powder and pico de gallo salsa. Here's what you'll need to make this tasty roasted and stuffed butternut squash.
Ingredients for Butternut Squash Taco Boats
Butternut squash - This winter squash is so delicious roasted and makes the perfect partner to the spicy warm flavors of the lentils and turkey. A medium sized squash is perfect for making two servings. No peeling required for this recipe!
Lentils - Any type of lentil will do, but I love the convenience of Trader Joe's pre-cooked lentils typically found in their refrigerated veggie section. Totally fine to cook your own and have ready to add to the meat filling. Lentils are a great source of iron and fiber.
Ground turkey - To keep the fat on the lower side, I opt for 93/7 ground turkey. 10 oz is typically about half a package of ground turkey. It freezes great both raw or cooked for future use if stored in freezer storage bag.
Pico de Gallo - My favorite homemade salsa recipe is what we use, but any jar or tub of your favorite salsa works well here.
Chili powder - Adds a nice spice and flavor to the meat and lentils
Chipotle powder - If you like things a little spicy don't skip the chipotle, but a little goes a very long way. If spicy averse, totally cool to leave it out.
Cumin - For that traditional taco flavor we're used to
Garlic powder
Salt
Chicken broth
Tips and Substitutions
If meal prepping, the squash can be roasted up to 2-3 days in advance and covered tightly in plastic wrap until ready to assemble. Meat can also be prepped 3-4 days in advance.
Butternut squash can be subbed for any winter squash like acorn or spaghetti or even zucchini. Just ensure you review directions how to roast as likely will differ for each type. Ground turkey can easily be subbed for ground beef if that's what you have on hand or prefer. If you don't want to fuss with the individual spices, use a taco seasoning packet instead for the meat and lentil mixture.
No lentils or prefer beans? Black or pinto beans would also be absolutely delicious and a great source of fiber if swapped for the lentils. Instead of Mexican cheese, other great options include cheddar, feta or queso fresco. Be aware that both feta and queso fresco do not melt easily and might be best sprinkled on after cooking the boats. Enjoy!
PrintButternut Squash Taco Boats
These roasted butternut squash taco boats are packed with lean protein and a healthy dose of fiber. And they're delicious!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
Ingredients
1 medium butternut squash
½ cup cooked lentils (I love Trader Joe's precooked lentils)
½ cup pico de gallo salsa (or your favorite salsa)
10 oz ground turkey 93/7
1 ½ teaspoons chili powder
¼ teaspoon chipotle powder
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon sea salt
¼ cup chicken broth
2 tablespoons light Mexican cheese
Instructions
Roasting squash:
- Preheat oven to 425° degrees. Slice butternut squash lengthwise in half and scoop out seeds with spoon.
- Lightly brush orange flesh of butternut squash with olive oil and place flat side down on parchment lined baking sheet
- Bake for 40-50 minutes, until flesh is soft and mashable with fork
Meat and Lentil Filling:
- In skillet, break up ground turkey and cook until no longer pink
- Add lentils to turkey and all spices and stir to incorporate
- Add chicken broth and simmer until liquid has mostly absorbed, about 2 minutes
Taco Boats:
- Preheat over to 350° degrees.
- Scoop out a few spoonfuls of butternut squash to make room for the meat/lentil filling
- Add meat to each half of the squash and top with 1 tablespoon of cheese to each half
- Cook for 5-8 minutes until cheese is melted
- Top taco boats with salsa
- Enjoy!
Nutrition
- Serving Size: 1 half
- Calories: 374
- Fat: 15g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 35g
Leave a Reply