Stuffed Tex Mex Yellow Squash Recipes

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TEX-MEX STUFFED ACORN SQUASH



Tex-Mex Stuffed Acorn Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 acorn squash (about 1 1/2 pounds each), stems removed, halved crosswise and seeded
1 14-ounce container extra-firm tofu, drained and crumbled
2 tablespoons extra-virgin olive oil
1 orange or yellow bell pepper, chopped
4 scallions, sliced
Kosher salt and freshly ground pepper
3 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
3/4 cup corn-and-black bean salsa
1 1/2 cups shredded pepper jack cheese (about 6 ounces)
Shredded lettuce, fresh cilantro and/or diced tomato, for topping

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes.
  • Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat.
  • Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings.

Nutrition Facts : Calories 490, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 38 milligrams, Sodium 837 milligrams, Carbohydrate 47 grams, Fiber 15 grams, Protein 24 grams, Sugar 2 grams

STUFFED TEX-MEX YELLOW SQUASH



Stuffed Tex-Mex Yellow Squash image

Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 327 g, Fat 21 g, Fiber 4 g, Protein 17 g

TEX-MEX STUFFED ACORN SQUASH



Tex-Mex Stuffed Acorn Squash image

This is supposedly the ultimate waistline-slimming meal due to the combo of the squash and pine nuts. What's more? It supplies nearly four servings of veggies. Recipe from Prevention magazine 10/2008. Feel free to make this recipe vegan by using a vegan cheese or leaving off the cheese altogether!

Provided by januarybride

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium acorn squash, halved and seeded
2 teaspoons olive oil
1/2 teaspoon black pepper, divided
1 cup black beans, drained and rinsed
1/2 cup pine nuts, toasted
6 ounces tomatoes, coarsely chopped
2 scallions, thinly sliced
1 teaspoon ground cumin
1/2 cup shredded monterey jack cheese (may sub Vegan cheese for a great Vegan meal)

Steps:

  • Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
  • Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of the pepper. Place cut side down on prepared baking sheet.
  • Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
  • Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
  • Spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches Sprinkle with cheese.
  • Bake 10-15 minutes, until cheese is melted and golden.

Nutrition Facts : Calories 341.9, Fat 18.7, SaturatedFat 4, Cholesterol 12.6, Sodium 87.3, Carbohydrate 37.6, Fiber 8.4, Sugar 2, Protein 11.9

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