Stuffed Mexican Squash Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
• Place squash halves, cut-sides down, in the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes.
• While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.
• Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
• Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.