Paleo Buffalo Stuffed Tex-Mex Squash

Paleo Buffalo Stuffed Tex-Mex Squash Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 medium organic yellow squashes
  • 8 oz. grass-fed buffalo, ground
  • 2 Tbsp. organic, extra virgin olive oil
  • 1 tsp. organic mild chili powder
  • 1 clove organic garlic clove, minced
  • 1 medium organic red bell pepper (seeded and diced)
  • 2 medium organic scallions, thinly sliced, white and green
  • 2 Tbsp. organic tomato paste
  1. Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a ¼-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside. In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add buffalo, cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Season with salt and pepper. Dividing evenly, spoon mixture into squash halves. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

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Nutrient Information Per Batch

805.35 kcal Calories, 199.97 mg Calcium, 50.31 g Carbohydrate, 123.2 mg Cholesterol, 46.52 g Total Fat, 14.99 g Fiber, 12.46 mg Iron, 232.85 mg Magnesium 3916 mg Potassium, 60 g Protein,51.4 mcg Selenium, 861.88 mg Sodium, 30.65 g Sugars, 13.35 mg Zinc, 10.96g Saturated fat, 0 trans Fat, 26.86 g Monounsaturated fats, 4.77 g Polyunsaturated fats, 3942.39 IU Vitamin A, 3.13 mg Vitamin B6, 4.35 mcg Vitamin B12, 250.7 mg Vitamin C, 0 IU Vitamin D, 10.05 Vitamin E, 76.03 mcg Vitamin K, 282.15 mcg Folate,0.83 mg Vitamin B1(Thiamin),18.95 mg Vitamin B3(Niacin),1.85 mg Vitamin B2(Riboflavin), 24162.2 mcg Lycopene, 17140.7 mcg Lutein and Zeaxanthin, 0.77 g ALA, 0 g EPA, 0 gDHA,838.87 mg Phosphorous, 1.87 mg Manganese, 91.15 mcg Alpha carotene, 2281.19 mcg Beta carotene, 78.13 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Poultry
  • No Tubers
  • No Legumes
  • No Citrus
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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