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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Stuffed Tex-Mex Yellow Squash Recipe

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This recipe for Stuffed Tex-Mex Yellow Squash is from Food for Foodies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 yellow squashes
Coarse salt and ground pepper
2 T. olive oil

1 red bell pepper, diced
2 scallions, thinly sliced
1 garlic clove, minced
2 T. tomato paste
1 tsp. mild chili powder
1/2 lb. ground beef chuck
1 c. frozen corn kernals, thawed
1/4 c. plus 2 T. Parmesan cheese, grated
Directions:
Directions:
Heat oven to 400º, with rack set in the top third. Halve each squash lengthwise. Slice a sliver from the rounded part on the bottom so it sits flat. Leaving a 1/4 in 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 over med-high heat, add reserved squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook until bell pepper begins to soften, about 3-4 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 1/4 c. Parmesan cheese.
Dividing evenly, spoon mixture into squash hales. Sprinkle with remaining 2 T. Parmesan. Cover with foil and bake until squash is tender, 30-35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
Personal Notes:
Personal Notes:
Martha Stewart Everyday Food

 

 

 

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