Yes, I love kabocha squash.  I love, love, LOVE it!  It’s one of the best things on earth (well, food things, I suppose).

Guacamole is pretty great too.

The two together…really, really great!

Then, turning the whole concoction into a cup, a perfectly hand-sized bowl, a TACO, if you will~JACKPOT!

Traditional tacos can be drippy, messy, and rather unsatisfying (they are just too small for my belly).
These babies, on the other hand, are certainly not drippy, they are ultra satisfying in their own mini kabocha inclusions, and they are quite certainly miraculously messy (the greatest thing about tacos)!  They are a blast.  As I said, they are the “jackpot!”

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Kabocha “Tacos”

Serves 2

2 mini kabocha squashes, halved and cleaned
2 ripe avocados
1/2 cup Herdez salsa
Sea salt and pepper
1/4 c. fresh cilantro, chopped
2 large chicken breasts, grilled and diced (and seasoned with sea salt and pepper)
Additional salsa and cilantro

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Preheat the oven to 425.  In a large baking dish, place all four mini squash cup halves face up, and cover with foil.  Bake approximately 40 minutes.  These kabocha “taco shells” should be somewhat soft and sweet, but should remain firm enough to hold their shape and to cradle the precious inside ingredients.
In a separate bowl, mash the avocado, adding the salsa, salt, and cilantro.
Once the squash have finished baking, divide the guac evenly among the four halves, top with diced chicken, and pile on additional salsa and cilantro, just as you would stuff a traditional taco shell.  After all, these ARE Kabocha “Tacos.”

Top with added cheese or other fixings, if you so desire.
Consume.

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