Stuffed Mexican Squash Recipes

MEXICAN-INSPIRED STUFFED ACORN SQUASH

Mexican-Inspired Stuffed Acorn Squash image

This stuffed acorn squash is a hearty vegetarian meal that is especially tasty on a chilly fall evening. It is easy to prepare extra and save since this recipe is also great the next day. Feel free to experiment with different beans and veggies to find your favorite combination!

Provided by Christine F

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

2 (1 pound) acorn squash, halved and seeded
1 tablespoon olive oil, or to taste
1 medium white onion, diced
1 medium green bell pepper, chopped
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
1 cup frozen corn
1 cup shredded Mexican cheese blend
1 teaspoon ground cumin, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
Place squash halves, cut-sides down, in the prepared pan.
Bake in the preheated oven for 30 to 40 minutes.
While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.
Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 60.7 g, Cholesterol 25 mg, Fat 12.6 g, Fiber 14.4 g, Protein 17.4 g, SaturatedFat 6.7 g, Sodium 777.4 mg, Sugar 10.9 g

STUFFED MEXICAN SQUASH

Stuffed Mexican Squash image

Make and share this Stuffed Mexican Squash recipe from Food.com.

Provided by breezermom

Categories Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 medium yellow squash, about 1 pound
2 garlic cloves, minced
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/2-1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup monterey jack cheese, shredded
3 tablespoons sour cream
2 tablespoons picante sauce
2 tablespoons cheddar cheese, shredded
1 tablespoon ripe olive, sliced

Steps:

Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.

Nutrition Facts : Calories 120.6, Fat 9.1, SaturatedFat 4.3, Cholesterol 18.2, Sodium 250.3, Carbohydrate 5.4, Fiber 1.6, Sugar 3.4, Protein 5.7

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