Stuffed Squash Mexican
Colorful stuffed squash filled with flavorful cheese, peppers, and spices, perfect as a vegetarian main or side dish for lively gatherings or family dinners.
Ingredients
- 3 medium-size yellow squash ⓘ
- 2 cloves garlic ⓘ
- 1/4 cup chopped onion ⓘ
- 1/4 cup chopped green pepper
- 1/2 to 1 jalapeno, seeded and chopped ⓘ
- 1 tablespoon olive oil ⓘ
- 1 teaspoon chili powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- 1 cup shredded Monterey Jack cheese ⓘ
- 3 tablespoons sour cream ⓘ
- 2 tablespoons picante sauce ⓘ
- 2 tablespoons shredded Cheddar cheese ⓘ
Instructions
- Cook squash in boiling water to cover for 7 minutes or until tender but still firm.
- Drain and cool slightly.
- Remove and discard stems.
- Cut each squash in lengthwise; scoop out pulp, leaving a 1/4-inch shell.
- Reserve squash pulp.
- Saute garlic, onion, green pepper, and jalapeno in olive oil until liquid crisp-tender.
- Stir 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.
Tips & Substitutions
For a flavor boost, consider adding black beans or corn to the filling for added texture and nutrition. If you prefer a milder dish, skip the jalapeno or use a smaller amount. You can substitute the Monterey Jack cheese with pepper jack for a spicier kick, or use a dairy-free cheese for a vegan option. Make sure to not overcook the squash to maintain its structure.
Serving Suggestions
These stuffed squashes make a great centerpiece for a casual meal and pair beautifully with a side of Mexican rice or a fresh salad. Consider serving with additional picante sauce on the side and a dollop of sour cream for extra creaminess. They also complement well with other Mexican recipes like Uncle Johnny's Enchiladas for a full spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes, but the oven method helps retain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Squash Mexican contains roughly 241 calories, with 6g protein, 25g carbohydrates, and 15g fat. It is an excellent source of vitamin A (29% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 2534mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed squash in advance?
Yes, you can prepare the stuffed squash filling a day in advance. Store it separately in the refrigerator and stuff the squash just before baking. This makes for an easy and quick meal option on busy days.
What can I use instead of yellow squash?
You can substitute yellow squash with zucchini or even bell peppers for a different flavor profile. Just ensure the substitute chosen has a similar size and texture to maintain the cooking time and structure of the dish.
Is this dish suitable for a vegetarian diet?
Absolutely! This stuffed squash recipe is vegetarian-friendly. To make it vegan, simply replace the dairy products, such as cheese and sour cream, with plant-based alternatives. This way, everyone can enjoy a delicious meal!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).