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Stuffed Tex-Mex Yellow Squash

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Recipe photo courtesy of John Kernick

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

Source: Everyday Food, September 2007
Total Time Prep Servings

Ingredients

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89
  • 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?
    Reply
  • painterlady
    10 SEP, 2010
    aS A DIEBETIC i REALLY WISH ALL THE RECIPES WOULD SHOW NUTRICIAN VALUES, ESP. CARBS AND SUGAR, ETC. tHIS IS PRETTY LOW CARBS BUT i NEED THE INFO.
    Reply
  • 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
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!!
    Reply

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