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    Home ยป Recipes ยป Main Dish ยป Meat

    Mexican Stuffed Squash

    Published: Jul 21, 2015 ยท Updated: Aug 16, 2019 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Mexican Stuffed Squash is a great, protein-filled way to use your summer produce

    Mexican Stuffed Squash is a great, protein-filled way to use your summer produce from Living Well Kitchen @memeinge

    I am all about stuffing veggies. I pretty much feel the same about stuffing veggies as I do about roasting them. Love.

    They are my personal favorite methods for preparing veggies. You really can't go wrong with a stuffed bell pepper or roasted asparagus. You just can't.

    And when you have an abundance of squash, you need to find more ways to eat them than just making squash casseroles.

    Mexican Stuffed Squash is a great, protein-filled way to use your summer produce from Living Well Kitchen @memeinge

    The Recipe ReDux theme for the month of July is Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the farmers' market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.

    I don't have a garden (I can't keep a plant alive to save my life), but I do spend a lot of time in my local produce department.

    Creole tomatoes and squash are all over the place. Yellow squash has been on sale every time I go to the store, so I keep buying it. Which means I have an abundance of squash in my kitchen.

    Mexican Stuffed Squash is a great, protein-filled way to use your summer produce from Living Well Kitchen @memeinge

    Luckily, I'm obsessed with this stuffed squash, so I've been enjoying it all week. And I think you will be too.

    I love that it is super healthy, packed with veggies, and filled with lean protein.

    You can always skip the cheese if necessary (but it makes it sooo good, so don't skip it if you don't have to) or substitute chopped mushrooms for the ground meat if you want to go vegetarian.

    Mexican Stuffed Squash is a great, protein-filled way to use your summer produce from Living Well Kitchen @memeinge

    I used leftover taco meat (you'll need about 2 cups).

    If you don't have leftover taco meat, you can just sauté 8 ounces of ground beef or turkey with ยฝ cup diced onions. Drain and then use in the recipe as you would the leftover taco meat.

    Remember when you get your squash ready, you want to leave a little border and you want to save some of the insides of the squash. You'll put some in the mixture that you stuff in the squash.

    Stuffed Squash from Living Well Kitchen

    This is a great, light summer meal.

    I've made these multiple times when feeding a large group of people because you can make them ahead of time and then just heat them all on a baking sheet.

    I find that three halves fills me up, but you can always serve a side like rice or quinoa to help absorb some of the juices.

    Mexican Stuffed Squash

    Mexican Stuffed Squash is a great, protein-filled way to use your summer produce
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Author: Meme

    Ingredients

    • 2 teaspoon olive oil divided
    • 2 pounds yellow squash about 4-5 medium sized
    • 1 medium onion diced
    • 1 medium bell pepper diced
    • ยฝ cup cherry tomatoes halved
    • 2 cups leftover taco meat see notes*
    • 1 teaspoon chili powder
    • ยฝ teaspoon paprika
    • ยผ teaspoon cumin
    • ยผ teaspoon oregano
    • ยผ teaspoon garlic powder
    • โ…› teaspoon cayenne pepper
    • โ…› teaspoon salt
    • 4 ounces cheddar grated
    • 1 medium avocado sliced, optional
    • 2 tablespoon cilantro chopped, optional

    Instructions

    • Preheat oven to 375*F. Line a baking sheet with foil (if desired for less clean up). Add 1 teaspoon of oil to baking sheet.
    • Cut squash in half lengthwise. Using a spoon, carefully scoop insides out of squash. Do not discard insides -- chop them & set aside. Place squash cut side down, onto oil, and cook for 9 minutes.
    • Meanwhile, heat remaining 1 teaspoon of oil over medium-high heat. Add onions and peppers. Sauté for 5 minutes. Add tomatoes and leftover taco meat. Add spices and ยฝ cup of the reserved insides of squash. Cook for 5 more minutes.
    • Flip squash over to be cut side up and arrange so the squash are close together on the baking sheet. Evenly fill squash with ground beef mixture. Bake for 7 minutes.
    • Top each with cheese. Turn on the broiler. Broil for 1 to 2 minutes. Serve with avocado and/or cilantro if desired.

    Notes

    *If you don't have leftover taco meat, sauté 8 ounces of ground beef or turkey with ยฝ cup diced onion. Season with ยฝ teaspoon chili powder, ยผ teaspoon paprika, and ยผ teaspoon cumin. Drain and use in the directions where Leftover Taco Meat is called for.
    *Nutrition facts include avocado and cilantro. 
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Mexican Stuffed Squash
    Serving Size
     
    2 squash halves
    Amount per Serving
    Calories
    476
    % Daily Value*
    Fat
     
    30
    g
    46
    %
    Saturated Fat
     
    12
    g
    75
    %
    Cholesterol
     
    102
    mg
    34
    %
    Sodium
     
    347
    mg
    15
    %
    Potassium
     
    1383
    mg
    40
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    34
    g
    68
    %
    Vitamin A
     
    2210
    IU
    44
    %
    Vitamin C
     
    87.9
    mg
    107
    %
    Calcium
     
    264
    mg
    26
    %
    Iron
     
    4.4
    mg
    24
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

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    Comments

    1. Jessica @ Nutritioulicious says

      July 22, 2015 at 12:14 pm

      I have unused whole squash *and* leftover taco meat from last night's dinner. Now I know what I'm having for lunch ๐Ÿ˜‰

      Reply
      • Meme says

        July 22, 2015 at 12:46 pm

        What a happy coincidence! ๐Ÿ™‚ I am so jealous of your lunch!

        Reply
    2. Lauren @ Eating with a Purpose says

      July 22, 2015 at 6:32 pm

      Yum!!! I'm glad to know I'm not the only one who can't even keep a cactus alive! These will be a great use of leftovers. Definitely pinning this one!

      Reply
    3. Kalee @ The Crowded Table says

      July 22, 2015 at 10:33 pm

      I'm with you, stuffed veggies are amazing! These look fantastic ๐Ÿ™‚

      Reply
      • Meme says

        July 22, 2015 at 11:03 pm

        Thanks so much Kalee!! I could stuff veggies for days and never get tired of them... bell peppers, mushrooms, squash, tomatoes, even artichokes! ๐Ÿ™‚

        Reply
    4. Carolyn @ Cabot says

      July 23, 2015 at 8:50 pm

      You definitely can't go wrong with this recipe! Can't wait to try this with my family. ~Carolyn

      Reply
    5. Deanna Segrave-Daly says

      July 24, 2015 at 2:23 pm

      YUM! While I love zucchini and use it in everything, I'm not as big of a fan of summer squash but this is one way I'd happily eat it.

      Reply
      • Meme says

        July 27, 2015 at 9:08 pm

        I feel the same! I like zucchini much better, but I love yellow squash when it's stuffed ๐Ÿ™‚

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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