- VE
- GF
Southwestern Stuffed Summer Squash
Southwestern Stuffed Summer Squash is super easy to make and a delicious vegetarian main course to serve. It turns out that stuffed summer squash is my favorite way to eat this abundant garden vegetable.
Ingredients
Instructions
- Step 1
Sauté and salt (½ teaspoon) the finely chopped onions in a little bit of olive oil. Lower the heat to medium/low and add in the crushed garlic. Cook on low until the onions are translucent, about 5 to 6 minutes.
- Step 2
Place the cooked onions and garlic, blackbeans, bell peppers, and spices into a medium size bowl. Mix in the breadcrumbs, shredded cheese, jalapenos, salt (1 teaspoon), and egg and set the mixture aside.
- Step 3
Line a cookie sheet with tinfoil or parchment paper for easier cleanup.
- Step 4
Cut the squash down the middle lengthwise. Using a spoon to scoop out the seedy interior of the squash and discard. Place the squash cut side up on the cookie sheet.
- Step 5
Scoop the filling in to the wells of the squash.
- Step 6
Bake for approximately 40 to 60 minutes. It depends on the size of the squash.
Tips & Tricks
Per serving
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