Stuffed Mexican Squash

This stuffed Mexican squash recipe takes a little work but is absolutely worth it. We will cook the squash, take out the flesh and then prep a filling with it. Then we will broil them until the cheese on top browns and melts. An absolute pleasure to eat. I love, love these.

Mexican squash is mild in flavor and has a pale green thin tender edible skin. Appearing nearly seedless, its tasty flesh is whiter and sweeter than zucchini. Shaped somewhat like zucchini, this variety is most often larger and more oblong. You will find Mexican squash at Latin American grocery stores. If you don’t have one close by go ahead and use small zucchini for this recipe. This is one of my favorite vegetarian meals. I love absolutely love these.

Here is what you are going to need for this delectable stuffed Mexican squash recipe:

Serves eight
8 small Mexican squash or small zucchini
1/3 cup butter
1 cup half & half or cream
1 cup shredded Parmesan cheese
½ teaspoon white pepper
¼ teaspoon cayenne (optional)
4 scallions, white and light green parts finely chopped
2 eggs, beaten
2 tablespoons chopped parsley
½ cup breadcrumbs
1 cup frozen corn – thawed
2 garlic cloves – minced
1 teaspoon dried oregano
Paprika for sprinkling

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Add the squash and blanch for 2 to 3 minutes.

Remove the squash from the pot and cut in half horizontally. Carefully remove the pulp with a spoon without breaking the skin.

Heat 2 tablespoons of butter in a large pan. Add the scallions and garlic and cook for 2 to 3 minutes until onions are translucent. Add the squash, oregano, parsley and corn. Mix well and season with salt & pepper. Cook for 6 to 7 minutes. Remove from heat and add the eggs and breadcrumbs to the pan. Mix well.

In a separate pot, melt the butter and half & half and bring to a soft simmer. Simmer for 5 minutes until reduced by 1/3 cup. Add the Parmesan cheese, pepper and cayenne. Mix well. Stir until cheese melts and sauce is smooth. Remove from heat.

Stuff the shells with the cooked squash and top with a layer of the cheese sauce. Sprinkle with paprika for color.

Place the stuffed squash on a baking dish. Bake for 20 to 25 minutes until cheese is browned and stuffing is hot. Serve and enjoy!

CALORIES 272.51; FAT 16.13 grs (sat 9.30; mono 4.38; poly 0.99); PROTEIN 11.00 grs ; FIBER 2.74 grs; CARBS 24.37 grs; CHOLESTEROL 85.04 mg; IRON 1.72 mg; SODIUM 275.71 mg; CALCIUM 226.22 mg

Print the Stuffed Mexican Squash Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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