Thursday, October 14, 2010

Share a Spoon - Stuffed Tex-Mex Yellow Squash

Think Tank Momma

Maurnie is Sharing her favorites again this week.  She emailed two recipes this week.  She stated and I quote:

"Good morning!

I lurve squash so much, it is once of my favorite things about fall/winter cooking.  I have included two recipes for this week’s theme. 

The last recipe(s) for the Roasted Fall Vegetables I thought you might enjoy – since you’re a busy mum in a busy household this one is terrific when you have the time to plan menus in advance.  Can’t wait to see and try all the submissions this week!"

Stuffed Tex-Mex Yellow Squash

4 yellow squash (8oz each approx.)
salt and pepper
2 TBSP olive oil
1 red bell pepper, ribs and seeds removed and diced fine
2 scallions, thinly sliced
1 garlic clove
2 TBSP tomato paste
1 tsp chili powder (or to taste)
¼ tsp cumin
½ ground beef
1 cup frozen corn kernels, thawed
¼ cup plus 2 TBSP grated parmesan cheese

Preheat oven to 400 with rack set in top third.  Half each squash lengthwise; slice a sliver from the rounded part so each half sits flat.  Leaving a ¼ inch border, scoop out halves with a small spoon; finely chop flesh (so you can hide it for the non-squash lovers), and reserve.  Place squash halves, skin side down, in a shallow baking dish.  Season with salt and pepper, and set aside.

In large skillet, heat oil over med-high.  Add reserved chopped squash, bell pepper, about ¾ of the chopped scallion, and garlic; season with salt and pepper.  Cook stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes.  Add tomato paste, cumin and chili powder; cook, stirring, until fragrant, 1 minute.  Remove mixture from pan.  Add beef; cook until no longer pink, breaking up meant with a spoon, 2 to 3 minutes.  Add mixture back to meat and warm through.  Remove from heat.  Stir in corn and ¼ cup parmesan; season with salt and pepper.

Dividing evenly, spoon mixture into squash halves.  Sprinkle with remaining parmesan.  Cover with aluminum foil, and bake until squash is tender, 30-35 minutes.  Uncover and bake until top is browned, 7 to 10 minutes more.  Garnish with remaining scallions.

YUMMMMMMMMMMMMMMMMMM!  I can't wait to give this recipe a try!  I will post the next recipe in another post.


Michelle Pixie said...

I am always looking for different ways to cook my yellow squash from our garden. This sounds great!

Buffee said...

Mmmmmm. . . this sounds really yummy! I will definitely be giving this a try!

Andrea (ace1028) said...

Oooh, this sounds so good. YUM!