Beef and Bean Enchilada Stuffed Squash #WeekdaySupper

This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

30 minutes for a healthy dinner? No problem with Beef and Bean Enchilada Stuffed Acorn Squash.
These were so delicious and child friendly! Healthy Beef & Bean Enchilada Stuffed Squash - Low Calorie, Low Fat 30 minute Dinner Recipe #WeekdaySupper #ad

I never quite know how my little one is going to feel about dinner. Don’t get me wrong, she has quite an adventurous palate. Like most kids, she can be fickle. She can love something one day and hate it the next. She can also determine that dinner is “just OK”. That is the kiss of death. It means she does not really like it, and she will not eat it. Oh, how I hate hearing those two words. She does happen to be quite a connoisseur of cheese enchiladas, and always seems to be in the mood for one. I’ve been toying with the idea of making enchiladas for a while. The only way I was going to make it was to add nutrition. I was pretty sure that would lead to the dreaded “just OK” description. So I decided to totally throw her off-balance and make my own take on an enchilada.

These were so delicious and child friendly! Healthy Beef & Bean Enchilada Stuffed Squash - Low Calorie, Low Fat 30 minute Dinner Recipe #WeekdaySupper #ad

I decided to start with lean ground beef. Let’s get some lean protein into the dish. Lean ground beef is actually an excellent source of protein. I used one pound which would correlate to four 3 oz. servings, the proper serving size for protein. You can read all about the healthy nutrition in beef here.  I thought about adding some type of grain, but acorn squash is quite high in carbohydrates so I opted for black beans.  They would give us additional protein and fiber.  I added some enchilada sauce and a little more spice and my filling was set.  With a quick cook in the microwave, my acorn squash were ready to be stuffed.  After that I popped them in the oven for a few minutes to let the flavors mingle.  I was done in 30 minutes.

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I had the beef and bean mixture simmering on the stove when my little one arrived home from school.  She immediately wanted to know what smelled so good.  I told her it was a beef enchilada mixture that I was going to stuff acorn squash with.  Of course, her first comment was “I don’t like acorn squash!”.  “Oh yes you do” I reminded her.  She looked suspiciously at the beef mixture and asked to try it.  Why not I thought?  Let’s just get this over with and see if she likes it.  I put some on a spoon and she sniffed it wearily.  She took the teeny tiniest little bite while I held my breath.  She swallowed the teeny bite and then ate the rest off the spoon.  I managed to grab the spoon before she helped herself to another big spoonful.  “I take it, you like it.”  I said.  “It’s delicious, can I eat it now?” She asked. This was a very promising start on dinner.  She can think about how much she enjoyed it until dinner and eat it in the acorn squash.  This is a full meal in one squash.

These were so delicious and child friendly! Healthy Beef & Bean Enchilada Stuffed Squash - Low Calorie, Low Fat 30 minute Dinner Recipe #WeekdaySupper #ad

Be sure to check out Beef Checkoff website at Beef, It’s What’s for Dinner.  You can also find them on social media, Facebook, Pinterest, Twitter.  You can also follow Sunday Supper’s Healthy Meals with Beef here.  So many delicious ideas.

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Happy Healthy Eating,

Christie

Yields 4

Beef and Bean Enchilada Stuffed Squash #WeekdaySupper

8 minPrep Time

22 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 large acorn squash, cut in half
  • 1 lb. lean ground beef
  • ½ cup finely diced onion
  • 1 (15 oz.) can black beans, rinsed and drained
  • ¾ cup chopped tomato
  • 1 cup enchilada sauce
  • ½ tsp. chili powder
  • 1 oz. tortilla chips, crumbled
  • Sour cream, jalapeno - optional

Instructions

  1. Preheat oven to 425*.
  2. Cut off a small portion of the bottom of the acorn squash so they sit up right.
  3. Place on a microwave safe plate and cook for 7 to 10 minutes, or until fork tender.
  4. Place on a baking sheet.
  5. While squash is cooking, heat a pan over medium high heat.
  6. Add the beef and onions, crumbly the beef. Cook until the beef is browned, about 5 minutes.
  7. Add the black beans, tomatoes, enchilada sauce and chili powder. Bring to a boil; reduce to a simmer for 5 minutes.
  8. Spoon the filling into the squash (You may have a little extra to serve on the side.
  9. Top with tortilla chip crumbs.
  10. Bake for 10 minutes.
  11. Top with a little sour cream or jalapeno, if wanted.

Notes

Cal 445/Fat 8g/Carbs 61g/Fiber 14g/Protein I calculated 11 Weight Watcher Smart Points

7.8.1.2
331
https://fooddonelight.com/beef-and-bean-enchilada-stuffed-squash/

 

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Weekday Supper recipes:

Bobbi’s Kozy Kitchen – Beef Kofta Sandwich with Tzatziki
Cindy’s Recipes and Writings – Beef Apple and Squash Napoleons
Palatable Pastime – Sauteed Sirloin Tips with Mushrooms
Whole Food | Real Families – Coriander Crusted Steak Salad

Comments

  1. Yummy! Sounds so easy to make and tasty!
  2. Brilliant to put that wonderful filling in acorn squash instead of tortilla. Simply brilliant (and tasty too).
  3. What a great idea! I love acorn squash and I love enchiladas so I know this would be a winner! I am so giving this a try (really wish I had grabbed that acorn squash at the market.)
  4. I would love it is Stella were half as adventurous as your daughter when it came to dinner time - these enchiladas sound so good.
  5. I love all things Mexican ... but I never thought to put those flavors in a squash! Thanks for the inspiration!
  6. THese sound amazing!! What a genius idea!
  7. What a fun idea to use the squash as a receptacle for the meat! I will be doing exactly this the next time I grab some squash at the market.
  8. I love the idea of stuffing squash with the ingredients of enchiladas. These look wonderful.
  9. I love Stuffed Squash, These flavors sound fantastic together!
  10. I LOVE the story behind this recipe!! I'm so happy your little one enjoyed it as well. I'll be making this for dinner next week!
    • Christie Daruwalla says
      Hi Karli, I hope you enjoy them as much as we did. It always makes dinner a little more special when my daughter is excited about it.
  11. Stephanie J says
    This sounds really good! I would love to share this with my sister & her husband. This sounds right up their alley. But they are not big meat eaters; how would you suggest adjusting this for a meatless meal? :) Just not adding the beef?Substituting something for the beef? Something else? Thanks!
  12. how did you get that cute star shaped cut on the squash?
    • Christie Daruwalla says
      Hi Carole, Place them on their side so that the stem is sideways and cut down through the middle. That will give you the star shape. If you cut them through the stem, you will get the round top.

Trackbacks

  1. […] and Writings. Wednesday: Sauteed Sirloin Tips with Mushrooms from Palatable Pastime. Thursday: Beef Enchilada Stuffed Acorn Squash from Food Done Light. Friday: Coriander Crusted Steak Salad from Whole Food | Real […]
  2. […] Napoleons 7-Oct Palatable Pastime – Sauteed Sirloin Tips with Mushrooms 8-Oct Food Done Light – Beef Enchilada Stuffed Acorn Squash 9-Oct Whole Food | Real Families – Coriander Crusted Steak Salad Join the #SundaySupper […]
  3. […] Food Done Light – Beef & Bean Enchilada Stuffed Squash  […]
  4. […] Beef & Bean Enchilada Stuffed squash […]
  5. […] Beef Enchilada Stuffed Acorn Squash 
from Food Done Light
 These clever stuffed acorns hold lean ground beef simmered with black beans and enchilada. This […]
  6. […] Napoleons 7-Oct Palatable Pastime – Sauteed Sirloin Tips with Mushrooms 8-Oct Food Done Light – Beef Enchilada Stuffed Acorn Squash 9-Oct Whole Food | Real Families – Coriander Crusted Steak Salad Join the #SundaySupper […]

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