Stuffed Mexican Squash
Transform your mealtime with the irresistible flavors of Stuffed Mexican Squash, a vibrant and wholesome dish that's as beautiful as it is satisfying. This recipe features tender Mexican squash (calabacitas) hollowed out and filled with a hearty blend of seasoned rice, black beans, juicy tomatoes, and sweet corn, all spiced with bold cumin and chili powder. Topped with melty cheddar or Monterey Jack cheese and fresh cilantro, this dish is oven-baked to perfection, creating a rich, bubbling layer of goodness. Quick to prepare and packed with protein and fiber, it's an ideal weeknight dinner or a delightful vegetarian main course. Serve with a squeeze of fresh lime for a zesty finish and watch this dish become a new family favorite! Perfect for those seeking healthy, flavorful Mexican-inspired meals.
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Recipe Information
Ingredients
- 4 medium-sized Mexican squash (calabacitas)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Cooked rice
- 1 cup Black beans, drained and rinsed
- 1 cup Diced tomatoes
- 0.5 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.5 cup Shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Slice each Mexican squash in half lengthwise and scoop out the seeds and some of the flesh to create a hollow center, leaving about a 1/4-inch-thick border. Reserve the scooped flesh for later use.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened and fragrant.
Chop the reserved squash flesh into small pieces and add it to the skillet. Cook for another 2 minutes.
Stir in the cooked rice, black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Mix well and cook for 2-3 minutes, allowing the flavors to combine.
Remove the skillet from the heat and let the mixture cool slightly. Stir in half of the shredded cheese and 1 tablespoon of chopped cilantro.
Brush the hollowed-out squash halves with the remaining olive oil and place them cut-side up on a baking dish.
Spoon the filling mixture evenly into each squash half, pressing it down gently to pack it in.
Sprinkle the remaining cheese over the stuffed squash.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the squash is tender and the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with the remaining chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
