Recipe by Wonder Becky
"This is one of those recipes where you'll cross your eyes in pleasure after tasting. Great for vegetarian meat substitute or hiding veggies from your kids. They do not taste like squash. If you don't have cotija cheese, you can substitute Parmesan. But cotija marries well with cumin. Serve with refried beans for extra yum."
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canola oil, or as needed
acorn squash - peeled, seeded, and grated
grated red onion
serrano chile pepper, finely chopped
salt, or more to taste
freshly ground black pepper
shredded lettuce, or to taste
avocado - peeled, pitted, and chopped
freshly grated cotija cheese
Honestly, it didn't sound appetizing in the least (you should have seen the look of unenthusiasm on my husband's face when I told him what we were having for dinner), but WOW is it yummy! He requests it over and over again! We made quick work of shredding the squash by using a food processor, otherwise you risk losing a fingertip or two. We've also made the tomato and avocado into guac and used that as a topping and it was yummy as well! This one's a definite keeper :) Thanks so much for the awesome recipe!
This was so tasty. The store was out of acorn squash so we used a small butternut squash and it was awesome. I did not "fry" them, just a smidge of olive oil in a pan and they cooked nicely. I also forgot about the cheese entirely (until we ate the left overs) and it was still delicious.
My husband liked them with a bit of taco sauce on top. A great recipe Thank you Becky!
This was incredibly delicious!! I made a few changes. 1) I used coconut oil. I NEVER use canola. EVER. 2) I added about 4-5 cloves of fresh garlic. 3) Used brown rice tortilla. 3. Used rice "cheese". We are vegetarian, but I still eat eggs, so I did not change that up.This did take some time to prepare everything, but it cooked up rather quick, and easy. And was just delicious. I also added some sweet chili pepper sauce to top off the flavors!! This is amazing!!
very nice change of pace from the standard (american/) mexican fare. i think some lime juice and fresh cilantro on top of it would be really great. probably will make it again sometime, but i didn't love it enough to spend all this time grating the squash again, for it to become a frequent meal in our house.
Loved these! Didn't miss the meat at all! Could have been a bit more zippy, but I attribute that to some "cool" peppers. Great recipe - worth the work to peel the squash. Definite make again recipe - thank you Becky!
Hand shredding the squash was a pain, but absolutely worth the effort. My kids didn't know that there wasn't any meat in the recipe and asked for more!
I made this recipe as written and it was delicious! A few days later I wanted to make it again but peeling the acorn squash was so difficult that I decided to omit it and used a sweet potato instead. I also didn't have another serrano chile so I used canned chopped green chiles. And since I was out of eggs, I substituted flax seed and a few tablespoons water. And it was still great! Will definitely make again
Surprising use of acorn squash yielding a savory delight. This recipe is now our second favorite taco recipe (right below "Grilled Fish Tacos with Chipotle-Lime Dressing"). I'm so glad we tried this! I prepped the acorn squash for peeling by poking holes in it (as you would for a potato) and microwaving it for 3 minutes. Peeling took a while and grating took a while, so for us it was at least more like an hour start to finish. This is worth the effort though, we will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Acorn Squash Wonder Tacos/Chalupas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 162
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