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Taco Stuffed Summer Squash Boats

Taco Stuffed Summer Squash Boats | Fresh yellow squash halves stuffed with cheesy taco-seasoned beef, topped with sour cream, tomatoes and fresh cilantro. YUM!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Mexican
Author: Southern Made Simple


  • 6-7 Fresh Yellow Squash - halved lengthwise
  • 1 lb ground hamburger meat or ground turkey
  • 1 packet taco seasoning
  • 1/2 onion - diced
  • 1/2 green pepper - diced
  • 1/2 cup chunky salsa
  • Handful of your favorite shredded cheese
  • Sour cream and cilantro for topping optional


  • Preheat oven to 400F.
  • Cut squash lengthwise. Scoop out seeds and discard.
  • Brown hamburger meat until cooked.
  • In a large pot, boil water (no specific amount) and submerge squash halves in boiling water for 1-2 minutes.
  • Remove squash and place onto drying rack or paper towels to absorb water.
  • Add taco seasoning to meat according to packet instructions.
  • Add in chopped onions, green peppers and salsa and allow to simmer for 15 minutes, or until peppers and onions are tender.
  • In a large casserole dish, place squash halves hollow side up and fill each with taco mixture.
  • Top with shredded cheese and bake covered with foil for 35 minutes.
  • Once squash is done cooking, allow to briefly cool and top with sour cream, cilantro, fresh tomatoes or your favorite taco toppings. Enjoy!

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