- 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
@balancing-bowls
I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
