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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 [easyazon_link asin=”B0005XN9HI” locale=”US” new_window=”default” nofollow=”default” tag=”foofoland-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Tomato Paste[/easyazon_link] that comes in a tube, because excess can easily be stored for longer periods of time in the refrigerator.[gmc_recipe 2310]
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:
Menu Plan Monday , Skip to My Lou, Show & Tell, Lil’ Luna, Somewhat Simple, Tidy Mom, The Best Blog Recipes, WhipperBerry, Tatertots and Jell-O, Lolly Jane, I Heart Naptime,The 36th Avenue, Today’s Creative Blog, Six Sister’s Stuff, 30 Handmade Days, The Idea Room, Craft-o-maniac, Classy Clutter, The Cards We Drew, Blooming Homestead, The Crafted Sparrow, Giggles Galore, C.R.A.F.T, Uncommon Designs
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