Stuffed Mexican Squash Recipe

Name: Stuffed Mexican Squash
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 2 medium butternut squash (about 2 pounds total); 2 cloves minced garlic; 1/2 cup chopped onion; 1/2 cup chopped green bell pepper; 1/4 cup chopped jalapeno pepper; 2 tablespoons olive oil; 2 tablespoons chili powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/2 cup picante sauce; 1/2 cup shredded cheddar cheese; 1/4 cup sliced ripe olives

Spice up your weeknight dinner with this vibrant and flavorful Stuffed Mexican Squash recipe! A unique twist on classic squash, this dish features tender squash halves brimming with a savory blend of sauteed vegetables, spices, and melty cheese. Easy to follow instructions and a surprisingly short prep time make this a perfect recipe for busy weeknights or impressive dinner parties.

Prep Time 20 mins

Cook Time 80 mins

Calories 120.6 kcal

Protein 11g

Rating 4.8 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stuffed Mexican Squash

2 medium butternut squash (about 2 pounds total)
2 cloves minced garlic
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeno pepper
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives

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How to Make Stuffed Mexican Squash

Bring a large pot of salted water to a boil. Add 2 medium butternut squash (about 2 pounds total), peeled, seeded, and cut into 1-inch pieces. Boil for 7 minutes, or until tender but still firm.
Drain the squash and let it cool slightly.
Once cool enough to handle, cut each squash in half lengthwise.
Using a spoon, scoop out the pulp, leaving a 1/4-inch shell. Set the shells aside.
Reserve the scooped squash pulp (approximately 2 cups).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1/4 cup chopped jalapeno (remove seeds for less heat), and 2 cloves minced garlic. Saute until crisp-tender, about 5-7 minutes.
Add the reserved squash pulp to the skillet and cook, stirring frequently, until any excess liquid is absorbed, about 5-7 minutes.
Stir in 2 tablespoons chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Remove from heat and stir in 1 cup shredded Monterey Jack cheese and 1/2 cup sour cream.
Preheat oven to 350°F (175°C). Lightly grease a 12x8x2 inch baking dish.
Place the squash shells in the prepared baking dish.
Spoon the squash mixture evenly into the shells.
Bake for 25 minutes.
Divide 1/2 cup picante sauce, 1/2 cup shredded cheddar cheese, and 1/4 cup sliced ripe olives evenly among the stuffed squash halves.
Bake for an additional 5 minutes, or until the cheese is melted and bubbly.