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Stuffed Summer Squash

Prep Time: 15 Min  |  Cook Time: 60 Min  |  Servings: 6  |  Calories: 352
Stuffed Summer Squash 011
Prep Time
15 Min
Cook Time
60 Min

A delicious side dish for a holiday feast, these ground beef, veggie and cheese-stuffed squash look festive—and they’re very flavorful. Sargento® 4 Cheese Mexican tops them off with savory flavor.

  • 6 summer squash or yellow zucchini (about 3 lb)
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 green pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 1 lb ground beef
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 cup diced cherry tomatoes
  • 3/4 cup panko bread crumbs
  • 1 cup Sargento® Shredded 4 Cheese Mexican - Fine Cut
  • 1 tbsp chopped fresh parsley
  1. Line baking sheet with foil or parchment paper. Preheat oven to 400°F.
    Halve summer squash lengthwise; scoop out and discard seeds, leaving about 1/2 inch border intact. Set aside.
  2. In skillet, heat oil over medium heat; sauté garlic and onion for 3 or 4 minutes or until tender. Add green pepper and jalapeno; sauté for 3 minutes. Add beef, chili powder, salt and pepper; sauté for 4 or 5 minutes or until beef is no longer pink. Stir in tomatoes and half of the breadcrumbs and cheese. Divide among squash halves; arrange on prepared baking sheet.
  3. Cover with foil and bake for 40 minutes or until squash is tender. Sprinkle remaining breadcrumbs and cheese over squash. Bake, uncovered, for 12 to 15 minutes or until breadcrumbs are toasted and cheese is melted. Sprinkle with parsley.

Nutrition Facts
6 Servings
Serving Size: (499g)
Amount Per Serving
Calories 352
% Daily Value*
Total Fat 18.8 grams
Monounsaturated Fat 6.5 grams
Polyunsaturated Fat 1.1 grams
Total Carbohydrates 23 grams
Dietary Fiber 5 grams
Protein 25 grams
Vitamin A 141RE
Vitamin C 79mg
Calcium 203mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
2 Reviews

5 out of 5

23 months ago

I used Morning Star faux sausage crumbles in place of beef to make this vegetarian. Also sauteed some of the scooped out chopped squash to add to the filling. This was so delicious and spicy.

Dawn Gavigan

5 out of 5

3 years ago

First off, YUM. Like a healthy alternative to “American” tacos. I added some of my own spices to my liking as my family likes traditional Mexican flavors. I also removed the bell peppers and replaced with green chiles. The best part about this recipe is: on this site I didn’t have to read a 4 page article about things that I absolutely do not care about before being able to scroll to the recipe.

Brynn Castaneda