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.

Author: Balancing Bowls

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8 stuffed halves

Calories: 266 kcal per serving

Ingredients

4 - squash
1 - red onion
4 clove - garlic
1 - bell pepper
1 - egg
1 cup - shredded cheese
1 can - black beans
¼ cups - pickled jalapenos
1 tsp - oregano
½ tsp - cumin
¼ tsp - cayenne pepper
¼ tsp - pepper
½ tsp - salt
½ cups - Panko breadcrumbs
1 tbsp - olive oil
1 tsp - salt

Instructions

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