Southwestern Stuffed Summer Squash cover

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Southwestern Stuffed Summer Squash

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Ingredients

Warning0 allergens identified

Southwestern Stuffed Summer Squash

4 squashhalved

1 red onionchopped

4 clove garlicpressed

1 bell pepperchopped

1 egg

1 cup shredded cheese mexican mix

1 can black beans

¼ cups pickled jalapenosdiced

1 tsp oregano

½ tsp cumin

¼ tsp cayenne pepper

¼ tsp pepperfresh ground

½ tsp salt

½ cups Panko breadcrumbs

1 tbsp olive oil

1 tsp salt

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.

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.

Line a cookie sheet with tinfoil or parchment paper for easier cleanup.

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.

Scoop the filling in to the wells of the squash.

Bake for approximately 40 to 60 minutes. It depends on the size of the squash.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pre-Salt Your Squash 🧂
After halving and scooping the squash, sprinkle salt on the flesh and let sit for 10 minutes to draw out excess moisture, preventing a watery filling and ensuring better texture.
Toast Your Spices First 🔥
Bloom your cumin, oregano, and cayenne in the hot oil before adding vegetables to intensify their flavors and create a deeper, more complex southwestern profile.
Use the Scooped Flesh 🎯
Dice and incorporate the flesh you scoop from the squash halves into your filling mixture to maximize flavor continuity and reduce waste while adding natural body to the stuffing.
Panko Texture Strategy 🥖
Reserve some panko breadcrumbs to sprinkle on top just before baking, then drizzle with olive oil to create a golden, crispy topping that won't become soggy during cooking.
Cheese Placement Matters 🧀
Layer half the cheese in the middle of your filling and save the rest for the top, so the interior melts into the mixture while the top gets bubbly and golden-brown.