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    Home » Main Meals

    Published: Oct 19, 2022 · Modified: Oct 5, 2023 by Nora Bourdeau

    Southwestern Stuffed Summer Squash

    Jump to Recipe Print Recipe

    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. 

    In the recipe card, I suggest a moderately sized (5 to 6 inches long) summer squash. But summer squash comes in all shapes and sizes, so don’t worry about finding the right-sized summer squash.

    If you end up with a summer squash the size of a baseball bat doesn’t worry about it, just use all of the fillings for the one enormous vegetable.

    4 squash halved
1 red onion chopped 
4 cloves garlic pressed
1 bell pepper chopped

1 egg
1 C shredded cheese (mexican mix)

1 15 oz can of black beans 
¼ C pickled jalapenos diced
1 teaspoon oregano 
½ teaspoon cumin 
¼ teaspoon cayenne pepper 
¼ teaspoon fresh ground pepper 
1 ½ teaspoon salt
½ C Panko breadcrumbs (Plain)

    What you need to make Southwestern Stuffed Summer Squash:

    Produce:

    • 4 squash halved
    • 1 red onion chopped 
    • 4 cloves garlic pressed
    • 1 bell pepper chopped
    Dairy:
    • 1 egg
    • 1 C shredded cheese (mexican mix)

    Pantry:
    • 1 15 oz can of black beans 
    • ¼ C pickled jalapenos diced
    • 1 teaspoon oregano 
    • ½ teaspoon cumin 
    • ¼ teaspoon cayenne pepper 
    • ¼ teaspoon fresh ground pepper 
    • 1 ½ teaspoon salt
    • ½ C Panko breadcrumbs

    Learn more about the amazingness of beans and lentils: Black Beans vs. Pinto Beans, Navy Beans vs. Great Northern Beans, What to do with leftover lentils (15+ ideas), What do Lentils Taste Like? and more Canned Black Bean Recipes.

    How to make Southwestern Stuffed Summer Squash

    The Stuffing:

    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.

    sqash

    The Squash: 

    Line a cookie sheet with tin foil 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.

    Next, scoop the stuffing into the wells of the squash. You could use two spoons to do this, but the ceramic artist in me thinks it’s just easier to get your hands dirty.

    4 squash with the seeeds removed and two with the stuffing
    Can you freeze Southwestern Stuffed Summer Squash? 

    Yes! I was surprised how well summer squash held up to freezing. Assemble the squash as described but just don’t cook it. Store it in a plastic bag or airtight container and carefully place it in the freezer making sure the squash is  level until completely frozen. Serving tins work great for this since they come with tops and the squash can be thawed and cooked right in the tin.

    When you’re ready to serve, the easiest thing to do is pull the squash out of the freezer the day before so it can thaw in the refrigerator. But if you decide to pull it out of the freezer at the last minute, put the container into a slightly warm water bath. You don’t want the squash directly in the water, just the container storing the squash.

    How long does it take to cook stuffed summer squash?

    Approximately 40 to 60 minutes. It depends on the size of the squash. After 40 minutes, take a fork and peirce the outside of the squash to check the texture. You want it to be soft and easy to cut through, but not mushy. If you are like me and you end up with completely different-sized squash, I end up pulling out the smaller ones earlier while I let the larger ones continue cooking.

    What to eat with Southwestern Stuffed Summer Squash?

    These stuffed veggies are delicious as a side with grilled chicken or shrimp and they’re hearty enough to stand as the centerpiece of the meal. Try them with a dollop of sour cream, chopped cilantro and hot sauce!!

    I love having these in the refrigerator for quick lunches when I just zap them in the microwave and eat them on their own.

    How long do stuffed summer squashes last in the refrigerator?

    I have enjoyed these up to a week later. Just make sure it’s in a tightly sealed plastic bag or Tupperware.

    Southwestern Stuffed Summer Squash

    More Stuffed Vegetables 

    If you enjoyed a recipe for Southwestern Stuffed Summer Squash there are many other similar dishes that you might also like. For example, lentil stuffed peppers are a vegetarian option that provides a similar texture and flavor profile. Polenta stuffed peppers offer a different twist, with a creamy and satisfying polenta filling. If you're looking for a southwestern flair, you might enjoy trying southwestern stuffed tomatoes. For a heartier meal, Italian sausage stuffed portabella mushrooms and Italian sausage stuffed summer squash are delicious options. Each of these recipes provides a unique twist on the classic stuffed pepper, and there's something for every taste preference.


    If you’ve tried this Southwestern Stuffed Summer Squash recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

    More recipes featuring black beans:

    • Black Bean Soup
    • Best Canned Black Beans Recipe 
    • Southwestern Black Bean Stuffed Tomatoes
    • Black Bean and Corn Salad with Honey and Line Dressing
    • Mexican Chopped Salad with Lime Cilantro Vinaigrette 
    Southwestern Stuffed Summer Squash

    Recipe

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Total Time 1 hour hr 20 minutes mins
    Course Main Course, Side Dish
    Cuisine American

    Ingredients
      

    • 4 squash halved
    • 1 red onion chopped
    • 4 cloves garlic pressed
    • 1 bell pepper chopped
    • 1 egg
    • 1 C shredded cheese mexican mix
    • 1 15 oz can of black beans
    • ¼ C pickled jalapenos diced
    • 1 teaspoon oregano
    • ½ teaspoon cumin
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon fresh ground pepper
    • 1 ½ teaspoon salt
    • ½ C Panko breadcrumbs Plain

    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 sausage mixture in to the wells of the squash.
    • Bake for approximately 40 to 60 minutes. It depends on the size of the squash.

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      Cheeseless Pizza Recipe

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sam says

      November 09, 2022 at 8:22 pm

      5 stars
      This turned out amazingly well! Thanks

      Reply

    Trackbacks

    1. Mexican Chopped Salad with Lime Cilantro Vinaigrette  - Balancing Bowls says:
      December 1, 2022 at 10:25 pm

      […] Southwestern Stuffed Summer Squash […]

      Reply
    2. Southwestern Black Bean Stuffed Tomatoes - Balancing Bowls says:
      December 1, 2022 at 10:27 pm

      […] Southwestern Stuffed Summer Squash […]

      Reply
    3. Black Bean and Corn Salad with Honey and Line Dressing - Balancing Bowls says:
      December 1, 2022 at 11:29 pm

      […] Southwestern Stuffed Summer Squash […]

      Reply
    4. Black Bean Soup - Balancing Bowls says:
      December 1, 2022 at 11:43 pm

      […] Southwestern Stuffed Summer Squash […]

      Reply
    5. Best Canned Black Beans Recipe  - Balancing Bowls says:
      December 12, 2022 at 6:33 pm

      […] Southwestern Stuffed Summer Squash […]

      Reply

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    Hi, 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. 

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