Stuffed Squash Mexican
Stuffed Squash Mexican is an impressive dinner. Made with 3 medium-size yellow squash, 2 cloves garlic, chopped, 1/4 c. chopped onion, 1/4 c. chopped green pepper and 1/2 to 1 jalapeño, seeded and chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
🔗 Recipe adapted from RecipeNLG-Full
Cook squash in boiling water to cover 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 jalapeño 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.
🍷 Perfect Pairings
Complete your meal with these
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