Stuffed Summer Squash - Taco Style

The picture isn’t much, but these were delicious! Made these stuffed summer squashes recently and absolutely loved them! I modified a recipe found here to make it vegetarian and to use up more veggies that we had in the fridge. Tip - I saved the extra bean mixture and put it in burritos later that week.

Ingredients

  • 4 medium summer squash, cut in half lengthwise

  • 1/2 cup salsa

  • 1 can black beans, rinsed and drained

  • 1.5 teaspoon cumin

  • 1.5 teaspoon black pepper

  • 1.5 teaspoon salt

  • 1.5 teaspoon chili powder

  • 1/2 small onion, chopped fine

  • 1/4 cup bell pepper, chopped fine

  • 1.5 cups broccoli

  • 1/2 cup shredded carrot

  • 4 oz can tomato sauce

  • 1/4 cup water

  • 1 cup shredded cheese

  • 1/4 cup chopped scallions or cilantro, for topping

Instructions

  1. Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.

  2. Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.

  3. Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up. Set aside.

  4. In a large skillet, put the beans, carrots, onion, pepper, and broccoli. Add seasonings, 3/4 cup reserved chopped squash, tomato sauce and water and stir to combine. Cover and simmer 20 minutes.

  5. Fill each squash boat with the veggie mixture, then top with cheese. Cover with foil and bake 35 minutes or until squash is soft and cheese is melted. Garnish with cilantro or scallions and serve with salsa.

Emily Stieber