Meal Prep Sunday: Texmex Stuffed Squash and Heirloom Pico De Gallo


Secret: I rarely meal prep. But I will for these.

I couldn’t believe how easy it was to make these. Cut squash – check. Remove seeds – check. Roast for an hour in the oven – check. And then the fun begins.

The fun actually started in my garden, where I harvested the last of my heirloom tomatoes. With a few additional organic produce items, I was able to get creative and make an easy, bright and flavorful pico de gallo. All you need is 4 ingredients really.


Whether you add it to your nachos, salad or breakfast scramble – pico de gallo is an easy to make kitchen staple for all your family meals. Make a batch on Sunday in less than 10 minutes and mason jar it to use in your meals throughout the week. I like mine on nachos, breakfast scrambles and stuffed roasted squash.

Heirloom Pico De Gallo

A few tomatoes of different shapes and colors. Dice into small pieces, remove the seeds and liquid-like texture.

1 shallot, chopped finely

1 green chili, seeds removed, chopped finely

1 lime. Squeeze over above contents in a bowl. Mix together, store in mason jars.


Texmex Stuffed Squash

1 Butternut squash. Cut lengthwise. Remove seeds. Drizzle with olive oil and salt.

Pre-heat oven to 400°. Place squash, skin side down on baking sheet. Cook for 60 minutes or until soft.

Remove from oven and let cool slightly. Scoop out the inside of cooked squash, keeping a border around 1cm thick.

Mix squash with cooked black beans, corn and your favorite spices or herbs.

Stuff the squash with your texmex blend of squash, beans and corn.

Top with your favorite shredded cheese.

Bake for another 15 minutes at 400°.

Remove from oven and garnish with avocado and heirloom pico de gallo.

Bon Appetit!

Are you a meal prepper? If so what do you normally meal prep? Let me know in the comments below.



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