From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Southwestern Stuffed Summer Squash
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Instructions
1
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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.
2
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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.
3
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Line a cookie sheet with tinfoil or parchment paper for easier cleanup.
4
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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.
5
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Scoop the filling in to the wells of the squash.
6
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Bake for approximately 40 to 60 minutes. It depends on the size of the squash.
My Calorie Intake
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Tips & Tricks (5)
- Squash Prep Perfection 🥒Hollow out the summer squash carefully, leaving a 1/4-inch thick wall to prevent breaking and ensure a sturdy vessel for stuffing.
- Moisture Management 💦Salt the hollowed squash and let sit for 10 minutes to draw out excess moisture, preventing a soggy final dish.
- Breadcrumb Brilliance 🥖Toast the Panko breadcrumbs in a dry skillet before mixing to add an extra layer of nutty flavor and crispy texture.
- Spice Layering Technique 🌶️Toast the ground spices like cumin and cayenne in olive oil before adding to the filling to bloom their flavors and intensify the Southwestern profile.
- Cheese Melting Magic 🧀Use a combination of cheeses and finish under the broiler for 2-3 minutes to create a perfectly golden, bubbly cheese topping.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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