Stuffed Mexican Squash

5.0(8)

Make and share this Stuffed Mexican Squash recipe from Food.com.

by breezermom·published 2008-10-03

Cheese

Servings

6 serving(s)

Total time

1h 20m

prep 10 min

Calories / serving

121 kcal

Ingredients (14)

serves

Instructions (3 steps)

01Cook 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.
02Saute 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.

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Rich recipe — supports nutrition-aware planning.