Southwestern Stuffed Squash Recipe

Name: Southwestern Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and pepper; 2 medium yellow squash; 2 medium zucchini; 1 tablespoon olive oil; 8 ounces ground turkey; 1 clove garlic, minced; 1 15-oz. can black beans, drained and rinsed; 1 1/2 teaspoons chili powder; 1/4 teaspoon cayenne; 1 teaspoon onion powder; 1 teaspoon cumin; 1/2 medium onion, chopped; 1/2 small green bell pepper, seeded and chopped; 1 small tomato, chopped; 3 tablespoons taco sauce; 1/2 cup shredded Cheddar; 1/4 cup sour cream

Servings: persons

Salt and pepper
2 medium yellow squash
2 medium zucchini
1 tablespoon olive oil
8 ounces ground turkey
1 clove garlic, minced
1 15-oz. can black beans, drained and rinsed
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon cumin
1/2 medium onion, chopped
1/2 small green bell pepper, seeded and chopped
1 small tomato, chopped
3 tablespoons taco sauce
1/2 cup shredded Cheddar
1/4 cup sour cream

1
In a large pot of boiling salted water, cook yellow squash and zucchini until tender, about 5 minutes; drain. Trim ends and halve each squash lengthwise. Scoop out centers and chop flesh.
2
Warm oil in a large skillet over medium heat. Add turkey and cook, stirring, until no pink remains, about 4 minutes. Stir in chopped squash and remaining ingredients through tomato. Cover and cook until vegetables are just tender, stirring twice, about 10 minutes. Taste and season with salt and pepper.
3
Spread 1 tsp. taco sauce into each squash half. Mound with filling and sprinkle with cheese. Top with sour cream and serve.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salt and pepper, 2 medium yellow squash, 2 medium zucchini, 1 tablespoon olive oil, and more.

Yes, Southwestern Stuffed Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Stuffed Squash

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