Taco night or any other night just got a winter upgrade. Think about everything you love about steak fajitas. Usually served with flour tortillas but not this time. All that is getting stuffed in an acorn squash making use of this winter vegetable.
I love acorn squash and it is probably my favorite winter squash. I have used it as a vessel in so many ways and wanted to share this recipe with you. This really is an easy recipe because the squash gets baked in the oven for about 45 minutes. While that is going, the steak fajitas come together by charring bell peppers, onions and steak strips.
I recommend going for New York strip steak which is tender and cooks in no time. Cut that into strips and season with some chili powder, garlic powder and a few other spices. Using a cast iron pan will help get your steak and peppers charred perfectly. I recommend not stirring it until it gets charred. This will also help preventing it from getting overcooked.
Steak Fajitas Stuffed Squash
Acorn squash stuffed with Steak Fajitas
- 1 Acorn Squash (Halved and seeded)
- ¾ – 1 lb NY strip steak (cut in strips)
- 2 bell peppers (red and green) (cut in strips)
- 1 red onion (cut into strips)
- 2 tsp chili powder
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and pepper
- ½ tbsp cotija cheese
- 2-3 tbsp avocado oil or canola oil
- ½ lime
Preheat oven to 425°. While the oven preheats line a baking sheet with aluminum foil and lightly spray with cooking spray or brush with a little oil. Place the halved and seeded squash cut side down and bake for 45 minutes or until soft.
While the squash bakes, preheat a cast iron pan to medium/medium high and add a tablespoon of oil. Season the steak strips with the spices listed, adding salt & pepper to your liking and set aside. Once the cast iron pan is hot, toss in the pepper strips and onion strips letting it char without stirring. You can check it after 5 minutes by flipping one over. Once that has gotten a good char, season with salt and pepper and stir for about 2 minutes. Remove and set aside on a plate.
Add another tablespoon of oil to the cast iron pan and add in the seasoned steak strips. Leave it to char just like the pepper strips without turning for about 5 minutes. Once it has a good char on the bottom, flip it and allow to cook for another minute or two. Once that is done, squeeze the lime over the beef and set aside.
Once the acorn squash is done, carefully place it on a plate, layer with some of the cooked pepper strips and the beef. Sprinkle some cotija cheese on it and be sure to get a little of everything in each bite.
