Taco Stuffed Acorn Squash

Ingredients:

2 acorn squash, halved lengthwise and seeded
Olive oil
Kosher salt and Ground black pepper
Paprika to season
1/2 yellow onion, diced
Small bell pepper (any color), diced
3 cloves garlic, minced
1 lb ground beef
6 oz pork chorizo
1 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1/2 tsp Mexican oregano
1 (8 oz) can tomato sauce
1 (15 oz) can black beans, rinsed and drained
Cotija cheese
Avocado, diced
Fresh cilantro
Pre-made salsa
Lime wedges for serving

Directions:

1. Preheat oven to 370° F.
2. Line a baking sheet with parchment paper and set aside.
3. Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper. Bake in oven for 50-60 minutes, until skin is soft and flesh is fork-tender.
4. While the acorn is baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat. Add the ground beef and chorizo and brown until no longer pink. Reduce the heat to medium and add onion, pepper and garlic. Sauté until onions are translucent.
5. Add all the cumin, coriander, chili powder and oregano. Mix everything well to combine.
6. Pour in the tomato sauce and black beans. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don’t forget to stir occasionally.
7. To assemble, divide taco meat among squash and top with Cotija. Place bake in the oven for 5 minutes.
8. Top with chopped cilantro, avocado, salsa, and lime wedge.