Stuffed Squash Mexican Recipe

Name: Stuffed Squash Mexican
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium-size yellow squash; 2 cloves garlic, chopped; 1/4 c. chopped onion; 1/4 c. chopped green pepper; 1/2 to 1 jalapeno, seeded and chopped; 1 Tbsp. olive oil; 1 tsp. chili powder; 1/4 tsp. salt; 1/4 tsp. pepper; 1 c. shredded Monterey Jack cheese; 3 Tbsp. sour cream; 2 Tbsp. picante sauce; 2 Tbsp. shredded Cheddar cheese; 1 Tbsp. sliced ripe olives

Servings: persons

3 medium-size yellow squash
2 cloves garlic, chopped
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 to 1 jalapeno, seeded and chopped
1 Tbsp. olive oil
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 c. shredded Monterey Jack cheese
3 Tbsp. sour cream
2 Tbsp. picante sauce
2 Tbsp. shredded Cheddar cheese
1 Tbsp. sliced ripe olives

1
Cook squash in boiling water to cover 7 minutes or until tender but still firm.
2
Drain and cool slightly.
3
Remove and discard stems.
4
Cut each squash in lengthwise; scoop out pulp, leaving a 1/4-inch shell.
5
Reserve squash pulp.
6
Saute garlic, onion, green pepper and jalapeno in olive oil until liquid crisp-tender.
7
Stir in squash pulp and cook, stirring often, until liquid has been absorbed.
8
Add chili powder, salt and pepper; remove from heat. Add Monterey Jack cheese and sour cream; stir well.

339

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-size yellow squash, 2 cloves garlic, chopped, 1/4 c. chopped onion, 1/4 c. chopped green pepper, and more.

Yes, Stuffed Squash Mexican 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 Squash Mexican

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