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
- 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
- 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
Calories: 315kcalCarbohydrates: 59gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 32mgSodium: 865mgPotassium: 1593mgFiber: 12gSugar: 10gVitamin A: 40560IUVitamin C: 101mgCalcium: 294mgIron: 4mg
Tried this recipe?Let us know how it was!
