Reviews Add Rating & Review 89 Ratings 5 star values: 17 4 star values: 11 3 star values: 39 2 star values: 20 1 star values: 2
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Gallery Stuffed Tex-Mex Yellow Squash Credit: John Kernick Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 4 yellow squashes (8 ounces each) Coarse salt and ground pepper 2 tablespoons olive oil 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice 2 scallions, thinly sliced, white and green parts separated 1 garlic clove, minced 2 tablespoons tomato paste 1 teaspoon mild chili powder 1/2 pound ground beef chuck 1 cup frozen corn kernels, thawed 1/4 cup plus 2 tablespoons grated Parmesan cheese
Gallery Stuffed Tex-Mex Yellow Squash Credit: John Kernick
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Stuffed Tex-Mex Yellow Squash Credit: John Kernick
Stuffed Tex-Mex Yellow Squash
Credit: John Kernick
Stuffed Tex-Mex Yellow Squash
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 4 yellow squashes (8 ounces each) Coarse salt and ground pepper 2 tablespoons olive oil 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice 2 scallions, thinly sliced, white and green parts separated 1 garlic clove, minced 2 tablespoons tomato paste 1 teaspoon mild chili powder 1/2 pound ground beef chuck 1 cup frozen corn kernels, thawed 1/4 cup plus 2 tablespoons grated Parmesan cheese
Directions
Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch 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, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 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 cup Parmesan; season with salt and pepper.
Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
Reviews
Add Rating & Review 89 Ratings 5 star values: 17 4 star values: 11 3 star values: 39 2 star values: 20 1 star values: 2
Reviews
Add Rating & Review 89 Ratings 5 star values: 17 4 star values: 11 3 star values: 39 2 star values: 20 1 star values: 2
Add Rating & Review
89 Ratings 5 star values: 17 4 star values: 11 3 star values: 39 2 star values: 20 1 star values: 2
89 Ratings 5 star values: 17 4 star values: 11 3 star values: 39 2 star values: 20 1 star values: 2
89 Ratings 5 star values: 17 4 star values: 11 3 star values: 39 2 star values: 20 1 star values: 2
5 star values: 17 4 star values: 11 3 star values: 39 2 star values: 20 1 star values: 2
All Reviews for Stuffed Tex-Mex Yellow Squash
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Tex-Mex Yellow Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
