In the middle of August, I check the garden almost daily. Summer squash has a way of growing overnight, and what looked like a modest zucchini on Monday can turn into a behemoth by Thursday. This Southwestern Stuffed Summer Squash is one of my favorite ways to use up squash of any size, from the tidy five-inch ones to the baseball-bat monsters hiding under the leaves. It is a hearty vegetarian main built on beans, melty cheese, and warm southwestern spices, and it comes together with pantry staples you probably already have.
The recipe card suggests a moderately sized squash, around five to six inches long, but any size works. If you end up with one the size of a baseball bat, don't worry about it. Just pile all of the filling into that one giant vegetable and roast it a little longer.
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Ingredient Notes
You only need a handful of ingredients here, and most of them are pantry and fridge staples. A few are worth a quick note.
Summer squash or zucchini. Either one works, and so does a mix. Look for firm squash without soft spots. Larger squash will have more seeds to scoop, but the flavor holds up beautifully at any size.
Black beans or pinto beans. The photos here show black beans, and they are a classic choice for this southwestern filling. Pinto beans are an equally good option and swap in one for one. Pintos are a little softer and earthier, and they turn slightly creamy against the melted cheese, while black beans hold their shape and keep a firmer bite. Use whichever you have in the pantry, or whichever you like better. If you want to see how the two compare, I broke it all down in Black Beans vs. Pinto Beans.
Shredded cheese. A Mexican cheese blend melts well and keeps the flavor on theme. Sharp cheddar, Monterey Jack, or pepper jack (if you want more heat) all work in its place.
Pickled jalapeños. These add a bright, tangy heat that balances the beans and cheese. Fresh diced jalapeño works too if you want a cleaner, sharper bite, or you can leave them out for a milder filling the kids will still eat.
Panko breadcrumbs and an egg. Together these bind the filling so it holds in the squash instead of sliding around. Regular breadcrumbs are fine, and gluten-free panko works if you need it.
If you like geeking out over beans and lentils as much as I do, I have a whole stack of guides: Navy Beans vs. Great Northern Beans, What Are Beans?, and a roundup of Canned Black Bean Recipes for more ways to use up a pantry stash.
Instructions
Start with the filling. Sauté one finely chopped red onion in a tablespoon of olive oil with half a teaspoon of salt. Once it softens, lower the heat to medium-low and add four cloves of pressed garlic. Cook slowly until the onions turn translucent and smell sweet, about five to six minutes. You don't want the garlic to brown, just to mellow.
Transfer the onions and garlic to a medium bowl and add one drained can of beans (black or pinto), one chopped bell pepper, and the spices: one teaspoon oregano, half a teaspoon cumin, a quarter teaspoon cayenne, and a quarter teaspoon fresh ground pepper. Mix in half a cup of panko, one cup of shredded cheese, a quarter cup of diced pickled jalapeños, one teaspoon of salt, and one egg. Stir until everything is evenly combined and set the bowl aside.
Now the squash. Line a baking sheet with foil or parchment for easier cleanup. Cut each squash in half lengthwise and use a spoon to scoop out the seedy center. Set the halves cut side up on the sheet. Scoop the filling generously into each well. You could use two spoons, but the ceramic artist in me thinks it is easier to just get your hands dirty.
Bake until the squash is tender and the filling is golden on top. After 40 minutes, pierce the thickest part of a squash with a fork. You want it soft and easy to cut through, but not mushy. If you ended up with different sized squash, pull the smaller ones early and let the larger ones keep going.
Serving Suggestions
These are hearty enough to stand as the centerpiece of a meal, but they also play well as a side. A few of my favorite ways to serve them:
- With a dollop of sour cream, a handful of chopped cilantro, and a few dashes of hot sauce.
- Topped with a spoonful of Mango Salsa for a bright, fresh contrast.
- Drizzled with Cilantro Garlic Sauce for something creamy and herby.
- Alongside grilled chicken or shrimp when you want a little more protein on the plate.
- On their own, straight from the fridge and warmed in the microwave, which is how I eat them for quick lunches all week.
Tips, Tricks, and Alterations
Make it your own. Since black beans and pinto beans are interchangeable here, this is an easy recipe to adjust to whatever is in the pantry. A handful of frozen corn stirred into the filling is a nice addition if you have it.
Make it ahead and freeze it. I was surprised how well summer squash holds up to freezing. Assemble the squash as directed but do not bake it. Store it in an airtight container, keep it level in the freezer until fully frozen, and bake it straight from thawed. The easiest approach is to move it to the refrigerator the day before you want to serve it so it thaws slowly. Serving tins with lids work well for this.
Storage. Baked squash keeps in a tightly sealed container in the refrigerator for up to a week. They reheat well in the microwave, which makes them a reliable lunch to have on hand.
Cooking time varies with size. Plan on roughly 40 to 60 minutes depending on how big your squash are. Bigger squash simply need more time, so use the fork test rather than the clock.
More Stuffed Vegetables
If this is your kind of dinner, you have options. Southwestern Black Bean Stuffed Tomatoes bring the same flavors to a juicier vegetable. Lentil Stuffed Peppers and Black Bean Stuffed Peppers are cozy, bean-forward, and just as satisfying. And if there is a sausage lover at your table, Italian Sausage Stuffed Summer Squash is the heartier cousin of this one.
If you make this Southwestern Stuffed Summer Squash, I would love for you to leave a comment and a rating below. It really helps other busy cooks find the recipe, and I always love hearing how you made it your own.
Recipe
Southwestern Stuffed Summer Squash
Ingredients
- 4 squash halved
- 1 red onion chopped
- 4 cloves garlic pressed
- 1 bell pepper chopped
- 1 egg
- 1 Cup shredded cheese mexican mix
- 1 15 oz can of black beans
- ¼ Cup pickled jalapenos diced
- 1 teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fresh ground pepper
- ½ teaspoon salt
- ½ Cup Panko breadcrumbs Plain
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat the over to 350.
- 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.1 red onion chopped, ½ teaspoon salt, 1 tablespoon olive oil
- 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.4 cloves garlic pressed, 1 bell pepper chopped, 1 egg, 1 Cup shredded cheese, 1 15 oz can of black beans, ¼ Cup pickled jalapenos diced, 1 teaspoon oregano, ½ teaspoon cumin, ¼ teaspoon cayenne pepper, ½ Cup Panko breadcrumbs, 1 teaspoon salt, ¼ teaspoon fresh ground pepper
- 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.4 squash halved
- Scoop the sausage mixture in to the wells of the squash.
- Bake for approximately 40 to 60 minutes. It depends on the size of the squash.
Nutrition
Sam says
This turned out amazingly well! Thanks