Spicy Mexican Bison-Stuffed Delicata Squash with Avocado Crema

This vibrant dish combines lean ground bison with smoky Mexican spices inside tender roasted delicata squash - a low-carb powerhouse. Protein-packed black beans and melted cheese boost satiety, while the zesty avocado crema adds freshness. Perfect for meal prep or weeknight dinners.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 medium delicata squash (halved lengthwise, seeds removed)
• 1 lb ground bison
• 1 cup black beans, drained/rinsed
• 1/2 cup diced fire-roasted tomatoes
• 1/4 cup minced red onion
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp chipotle powder
• 1/2 cup shredded pepper jack cheese
• 1 avocado
• 1/4 cup plain Greek yogurt
• 1 lime (juiced)
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 425°F. Place squash halves cut-side up on baking sheet, brush with oil, season with salt. Roast 20 min until fork-tender.
2. While squash roasts, brown bison in skillet over medium-high heat (4-5 min).
3. Add red onion, paprika, cumin, and chipotle powder; cook 2 min until fragrant.
4. Stir in black beans and tomatoes; simmer 3 min. Remove from heat.
5. Remove squash from oven. Fill cavities evenly with bison mixture.
6. Top each with pepper jack cheese. Return to oven 3 min to melt cheese.
7. Make crema: Blend avocado, yogurt, lime juice, and salt until smooth.
8. Drizzle stuffed squash with avocado crema and garnish with cilantro.

Chef's Note

Score squash flesh in crosshatch pattern before roasting for faster cooking and better filling adherence.

Make-Ahead Tips

Store filling separately for 3 days; assemble before baking.

Substitutions

Ground beef for bison, pinto beans for black beans, Monterey Jack for pepper jack.