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Stuffed Tex-Mex Yellow Squash

Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Stuffed Tex-Mex Yellow Squash

Photography: John Kernick

Source: Everyday Food, September 2007


  • 4 yellow squashes (8 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon mild chili powder
  • 1/2 pound ground beef chuck
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese


  1. Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.

  2. In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.

  3. Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

Reviews (6)

  • SDMurphy 15 Sep, 2010

    I made this last night, and I thought they were delicious. Next time I will add some jalapenos to spice it up a bit. Wondering how it would taste with pork?

  • painterlady 10 Sep, 2010


  • CarrierBox 10 Sep, 2010

    What no calorie count! Does anyone know how to make this with fish or chicken to keep the Mex flavor but cut the calorie and fats? My rule any more is to ignore recipes that don't offer calorie info, but I like Martha so much I have to just go with her recommendations for dinner! Allen in Maui

  • jillbean82 2 Sep, 2010

    My husband made this last week and its amazing! Its great as a side dish or main course! Its a must try!

  • Nosilla123 9 Jun, 2010

    This dish is pretty bland, but has potential. We had to douse ours with hot sauce in order to finish it, so I think maybe next time I will add the hot sauce to the meat and maybe some red pepper.

  • lcrick 5 Sep, 2008

    I made a slight variation on this because I wanted to make it a little easier by turning it into a casserole. Starting with step #2, (I had already browned my meat) I added the meat after the chili powder. I then added my uncooked squash to the pan, opened up a can of tomato sauce and let it simmer for 20 minutes while the squash cooked. Before serving, I added pepper to taste, a little more child powder and drizzled cheddar cheese. An easy afternoon lunch the kids and I love!!

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