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Squash Taco Pie Ships

“Hoy may!  Taco pie ship!”   When my nephew was 3, my husband (boyfriend at the time) and I were babysitting him and he kept saying this phrase over and over.  For the life of me I couldn’t figure out what in the world he was saying.  When my sister got home, he was so relieved when she translated for him.  One of his favorite toys says, “Ahoy matie, I’m a talking pirate ship.”  Of course.  How could I not understand that?  My toddlerease has improved over the years thankfully.

What does that have to do with this recipe?  Nothing besides a taco boat reminds me of a taco pie ship.

This time of year, everyone I know has zucchini and summer squash coming out of their ears.  I bought a boat load of them at the farmers market hoping to make them into these Zucchini Chips from Traditional Foods (check out all the recipes they have for zucchini).  I was crunched for time and kitchen space this last week so didn’t get to them but I still needed to use up all those lovelies.  I’ve seen a few different recipes for stuffed zucchini/summer squash and thought a taco boat would be wonderful.  We had this for dinner last night and used 5 summer squashes to feed 8 people.  I’ll be honest, the grown ups loved them, 2 kids thought they were ok and 2 kids claimed they were allergic to summer squash because they said it would make them throw up.  Stinkers.

Squash Taco Pie Ships

  • 1 lb ground beef (organic grassfed of course)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • cayenne pepper to taste
  • salt to taste
  • 1/4 cup broth or water
  • 1/2 of a zucchini per serving
  • 1 lb of shredded cheese (Monterey Jack or cheddar)
  • Taco fixings (salsa, sour cream, lettuce)

In a skillet, saute onions until translucent.  Add garlic, cumin, chili powder, oregano and cayenne and saute until fragrant, about 2 mins.  Add beef, break up into small pieces and brown.  Once beef is cooked through, add broth or water and scrape the bottom of the skillet getting all the yummy browning pieces and spices mixed back into the beef.  Add salt to taste.

Preheat oven to 350F.  Cut each squash in half lengthwise and scoop out the seedy center (compost it or feed to chickens).  Lay squash in a casserole dish and fill center with taco meat and top with cheese.  Place in oven and bake for about 30 mins, until squash is soft and cheese is melted.

These can also be grilled which I would highly suggest.  We didn’t grill them because someone forgot to close the propane valve on our grill…

Top with desired taco toppings and enjoy!


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