Stuffed Squash Mexican

14 ingredients
8 steps

Ingredients

  • 3 medium-size yellow squash
  • 2 cloves garlic, chopped
  • 1/4 c. chopped onion
  • 1/4 c. chopped green pepper
  • 1/2 to 1 jalapeno, seeded and chopped
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. shredded Monterey Jack cheese
  • 3 Tbsp. sour cream
  • 2 Tbsp. picante sauce
  • 2 Tbsp. shredded Cheddar cheese
  • 1 Tbsp. sliced ripe olives

Directions

  1. 1
    Cook squash in boiling water to cover 7 minutes or until tender but still firm.
  2. 2
    Drain and cool slightly.
  3. 3
    Remove and discard stems.
  4. 4
    Cut each squash in lengthwise; scoop out pulp, leaving a 1/4-inch shell.
  5. 5
    Reserve squash pulp.
  6. 6
    Saute garlic, onion, green pepper and jalapeno in olive oil until liquid crisp-tender.
  7. 7
    Stir in squash pulp and cook, stirring often, until liquid has been absorbed.
  8. 8
    Add chili powder, salt and pepper; remove from heat. Add Monterey Jack cheese and sour cream; stir well.

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