Stuffed Mexican Squash Recipe

Name: Stuffed Mexican Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

259

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 14 ingredients. The key ingredients include: 3 medium yellow squash, about 1 pound, 2 garlic cloves, minced, 1/4 cup onion, chopped, 1/4 cup green pepper, chopped, and more.

Yes, Stuffed Mexican 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.

Stuffed Mexican Squash

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