Mexican Stuffed Squash

My birthday is 3 weeks from today. I will be turning 24. Which means in 1 year I will be turning 25. I’ve seen a few people do it, and so I have decided to make a list of 25 things I want to do before I turn 25. I have started my list over here. A couple of my favorites are:

  • Cook a turkey.
  • Sew a dress for myself
  • Pay for a stranger’s meal
  • Get pregnant.

But its still in draft form, I need to add a couple more ideas, and I may change or take off a couple others.  Do you have any ideas for me to add to my 25 before 25 bucket list?

One other thing on my list is:

  • Eat vegetarian for 2 weeks.

Now, my definition of vegetarian may be different than yours, but I am taking this to mean ‘no meat’, but not including no eggs, no dairy, etc. In an effort to eat healthier – less fats, more fruits and vegetables. I think this will be a difficult thing for me to do, because I love eating meat, especially chicken. But I think its doable. And in an effort to come up with a vegetarian meal, I came up with this dish this week.

Mexican stuffed squash.

We have a few extra yellow and zucchini squash from our garden, that needed to be eaten and I wanted to try something different than just eating it plain, sauteed, grilled or steamed. I wanted to make a main dish of it. I love stuffed peppers and decided squash would be a yummy substitute, if you don’t like squash but do like peppers, feel free to substitute them into this recipe. Also, if you  aren’t on board with vegetarian eating add 1 cup of browned ground beef or shredded chicken to the mixture.

Mexican Stuffed Squash

1 1/2- 2 cups white rice, cooked
1/2 cup green pepper, diced
1/2 cup yellow onion, diced
1/2 can (14.5oz) diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp garlic salt
1 TBS cilantro, diced
2-3 large squash

1. Preheat oven to 350 degrees.
2. If the squash are very long, cut them in half. Otherwise cut off the tops. You want each piece to be about 4 inches long.  Using a small spoon scrape out the inside of the squash to remove all of the seeds. Remove a little sliver at the bottom of each squash to make them flat and stand on their own.
3. In a medium sized bowl, combine rice, pepper, onion, tomatoes, cumin, chili powder, garlic salt and cilantro.
4. Stuff rice mixture into the squash. (You should be able to fill about 4-5 squash pieces depending on how big they are)
5. Place squash on a cookie sheet and bake in oven for 30-35 minutes.


One Comment

  1. Heather · · Reply

    looks delicious!

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