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Summer squash is in season and plentiful!
I love making veggies the star of the meal, and that’s exactly what this recipe does. I know a lot of you with home gardens have summer squash/yellow squash coming out of your ears right about now and this is such a nutritious meal you can prepare with them. My little family loved them so much that they’re on the menu again for next week!
Cook’s Note for this Tex-Mex Stuffed Squash Recipe:
*You can easily substitute ground turkey for the ground beef.
*These can be made ahead of time by prepping them up to cooking them in the oven. Keep uncooked stuffed squashes in the fridge for no more than 24 hours.
*When recipes call for tomato paste I like using the Tomato Paste that comes in a tube, because excess can easily be stored for longer periods of time in the refrigerator.
- 4 yellow squashes
- salt and pepper
- 2 Tablespoons olive oil
- 1 red bell pepper
- 1 medium jalapeño
- 3 scallions/green onions
- 2 large garlic cloves
- 2 Tablespoons tomato paste
- 1 teaspoon chili powder
- ½ Pound ground beef
- 1 cup frozen corn kernels
- ¼ Cup + 2 Tablespoons grated Parmesan cheese
- Heat oven to 400 degrees F, with rack set in the middle. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a ¼-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
- In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, jalapeno, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and ¼ cup Parmesan; season with salt and pepper.
- Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
Serve this dish with my favorite Cornbread recipe to round out the Tex-Mex theme!
I’m linking up this recipe for Tex-Mex Stuffed Squash at:
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