Wednesday, June 20, 2012

Southwestern Stuffed Squash

With our garden doing well this year, we currently have an abundance of squash.  I have been trying to find new ideas for preparing it.   Tonight, I made stuffed squash and just served it with a simple mixed green salad.   It makes for a great summer time meal.


2 to 4 medium sized yellow squash
1 small onion, chopped
1 can of mexicorn, drained
1/2 tsp. granulated garlic
1/2 tsp. chili powder
1/4 tsp. cumin
1/4. tsp ground pepper
pinch of salt
1/2 cup shredded colby jack and pepper jack cheese
bread crumbs

Wash the squash and place into boiling water. Boil about 8-10 minutes or until tender enough to scoop the inside of the squash.   Remove squash from water, allow time to cool and cut in half . 

Saute onions, when onions are almost done add the mexicorn, spices, bread crumbs, and cheese.  Mix together well.

Fill the squash halves with the stuffing mixture.   Sprinkle a little extra cheese and bread crumbs on top. Bake at 400 degrees for about 20 minutes.  

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