Kabocha Squash Tacos

By mdancause

Ingredients

• 2 mini kabocha squashes
• 2 ripe avocados
• 1/2 cup salsa
• Sea salt and pepper
• 1/4 cup fresh cilantro, chopped
• Additional salsa and cilantro

Preparation

Step 1

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.