Food · garden

Yellow Squash Taco Bowls

When I wrote my Menu Monday post about this meal, I honestly wasn't sure if it would be a "winner" or not. I can assure you that it was a huge success!

Dice 1 small onion and seed and dice 2 medium sized squash (or zucchini) and 1-2 cups tomatoes (removing the seeds greatly reduces the water content and makes them brown up when roasted in the oven).
Place veggies on parchment paper lined baking sheet and toss with 1 tbsp olive oil and 1 tsp each chili powder and cumin and ½ tsp each salt and black pepper. Roast at 425 degrees for 20-30 minutes (until tender and lightly browned).
Brown 1 lb ground beef with ½ cup each finely diced onion and poblano or bell pepper. Season with ½ tsp each chili powder, cumin, salt , and pepper (adjust seasonings to taste).

Create bowls by layering roasted veggies, ground beef, rinsed drained beans (we used pinto beans), shredded cheese, lettuce, diced avocado, pico de gallo, and crushed tortilla chips.

We could not believe how delicious these were!! We tried salsa, guacamole, and sour cream on these as well, but the pico de gallo was the condiment that elevated this dish from good to super. The sprinkle of crushed tortilla chips provided just enough crunch (we didn't miss taco shells at all. What a great way to use summer vegetables and eat low carb!

Pico de gallo
1 cup small diced tomatoes
¼ cup finely diced white onion
2 tbsp chopped cilantro or celery leaves
1 tsp minced jalapeño or poblano
1 tbsp lime juice
Salt and pepper to taste
Let marinate in refrigerator at least an hour before serving.