Stuffed Mexican Squash

Jun 01, 2023June 1, 20230 14
Stuffed Mexican Squash Recipe For Your Dinner Tonight
in Main

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
167
Sugar
3g
Fat
13g
Stuffed Mexican Squash is a versatile and flavorful dish that is perfect for using up excess squash from your garden or farmer's market. This dish is similar to a cross between a stuffed pepper and a quesadilla, combining Mexican flavors with the fresh taste of summer squash. The dish is easy to make and can be customized to suit your taste preferences. Whether you're looking to feed a crowd or simply in search of a healthy and tasty dinner option, Stuffed Mexican Squash is sure to be a hit!

Instructions

1.Preheat oven to 350 degrees F.
2.Cut off the stem and flower ends of the yellow squash. Cut the squash in half lengthwise, then scoop out the seeds and pulp to create a hollow center.
3.In a skillet over medium heat, sauté the garlic, onion, green pepper, and jalapeno pepper in olive oil for about 2-3 minutes, or until vegetables are soft.
4.Add chili powder, salt, and pepper to the skillet and stir.
5.Remove skillet from heat and stir in the Monterey jack cheese, sour cream, and picante sauce.
6.Fill the hollowed-out yellow squash halves with cheese mixture and place on a baking sheet.
7.Top each filled squash half with cheddar cheese and olive slices.
8.Bake in the preheated oven for 25-30 minutes or until squash is tender and cheese is melted and bubbly.

PROS

Stuffed Mexican Squash is an easy to make, delicious dish that is low in calories and high in nutrients.

It’s a great way to use up excess squash from your garden.

The dish is gluten-free, vegetarian-friendly, and can easily be made vegan by omitting cheese and sour cream.

The stuffed squash halves can be served as a colorful and tasty side dish or as a main course.

CONS

Squash can be difficult to stuff as the flesh is delicate and easily damaged.

Some may find jalapeno peppers too spicy for their taste.

Simply omit the jalapenos if you prefer a milder flavor.

HEALTH & BENEFITS

Squash is an excellent source of vitamins A and C, potassium, and fiber.
It’s also low in calories and can aid in digestion and weight loss efforts.
Garlic and onion are known for their anti-inflammatory and immune-boosting properties, while jalapenos contain capsaicin, which may help to reduce inflammation and pain.
Cheddar cheese is a source of calcium and protein, while sour cream adds a touch of creaminess without adding too many calories.

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