Perfect fast and healthy twist on traditional tacos!
Wash the acorn squash in warm water and slice in half from top to bottom.
Use a spoon to scoop the seeds out of the middle of the squash and then drizzle the inside lightly with olive oil. Sprinkle salt and pepper to the inside of the squash.
Place the squash cut side down on a baking sheet and bake at 400F for 15-20 minutes or until the inside flesh is tender.
While the squash cooks, brown the ground beef in a small skillet until nearly cooked through. Drain the grease and add the taco seasoning with the water. Stir well and finish cooking completely.
Once the squash is cooked, remove carefully from the oven and turn right side up. Stuff the inside of the squash with the taco meat and top with any desired toppings.
Recipe comes to 5 Freestyle Smart Points for one half of the squash filled with half of the meat mixture and topped with 1/8 cup of fat free shredded cheddar cheese and as much lettuce, 0 FSP salsa, onion, peppers, and plain nonfat Greek yogurt that your heart desires!