TACO BOATS

Ingredients 

• 3 squash or zucchini, halved lengthwise and seeded

• 1 squash chopped

• 1/2 cup salsa

• 1 lb grass-fed ground beef 

• 1 package of organic taco seasoning

• 1/2 onion, finely chopped

• 1 bell pepper, chopped (color of your choice)

• 4 oz can tomato paste

• 1/4 cup water

• Cheddar cheese

Directions

1. Preheat oven to 400 degrees F. Using a 9x13” baking pan, cover the bottom with the salsa.

2. Bring a large pot of water to a boil and place the squash in the boiling water for 1 minute. Then remove from the water and place on a paper towel to dry.

3. Heat a large skillet over medium heat and begin cooking the beef. Season with salt, pepper, and garlic powder (to taste). Cook until brown throughout, drain grease.

4. Continue cooking the beef and add the taco seasonings, water, tomato paste, onion and sliced squash, stir well. Cook until the veggies are slightly soft.

5. Place the squash in the 9x13 pan on top of the salsa. Using a large spoon, fill the squash with the beef mixture.

6. Grate the cheese on top until lightly covered.

7. Cover the pan with foil and place in the oven to bake for 25 minutes.

8. When time is up, remove the foil and bake an additional 5 minutes, until cheese is melted.

   Serve with a side salad and enjoy!

WATCH THE VIDEO FOR THIS RECIPE HERE