Ingredients:
Medium-large sized zucchini or summer squash
Taco meat
Enchilada sauce
Tomato, diced
Shredded cheese
Fresh cilantro or other toppings of choice
Directions:
1. Prepare taco meat as desired.
2. Cut summer squash in half, lengthwise or cut top out of patty pan squash and scoop out seeds.
3. Place squash, hollow side up, in a baking dish.
4. Fill hollowed out squash with taco meat and pour enchilada sauce over the top.
5. Sprinkle on diced tomatoes and top with shredded cheese.
6. Bake at 350° for 20 minutes, or until squash is soft and cheese is melted. This can also be done on a BBQ.
7. Top with fresh cilantro or any other favorite toppings.