Tex-Mex Stuffed Yellow Squash Recipe

What is Gold Rush squash?

Goldrush squash is a hybrid zucchini squash that has a vibrant, waxy, golden-yellow color. They taste very similar to zucchini and are delicious added to many dishes and even munched on raw. Their size and shape make Gold Rush squash the perfect vegetable for stuffing with satisfying and flavorful ingredients.

I was thrilled to find these gorgeous gold rush squash, among other squash beauties, at our local farmer’s market this weekend.

Why You’ll Love This Recipe

• Simple, healthy, and incredibly flavorful!
• Switch things up. This is a fun and creative way to stuff golden squash “boats.”
• Customizable. You’re going to love how easy this recipe is to customize to your liking.
• Deceptively nutritious. This yummy stuffed squash is a great way to sneak in veggie servings.
• You can prep the squash and cook the ground beef ahead of time to quickly assemble and bake before serving.

Ingredients You’ll Need

• Gold Rush Squash- (large) is a bright yellow squash with a similar flavor and shape to zucchini. Yellow squash or Zucchini works great here, too.
• Sea Salt & Pepper – enhance the naturally buttery, smooth taste of squash.
• Ground Beef – grass-fed or a leaner blend of regular ground beef.
• Seasoning – you’ll use a blend of ancho chile powder (made from poblano peppers and a staple in Tex-Mex cooking) and smoked paprika for a fantastic combination of mild, sweet, and smoky flavor.
• Extra-virgin olive oil – to sauté the peppers.
• Red Bell Pepper (ribs and seeds removed; diced) – adds crisp, sweet flavor and another layer of veggies.
• Scallions (thinly sliced; white and green parts separated) – adds flavor and texture.
• Garlic (minced) – enhances aromas and flavors.
• Tomato Paste – helps thicken the ground beef mixture and deepens the flavor.
• Corn Kernels (frozen) – Sweet corn mixed with Tex-Mex seasoned ground beef makes the best sweet and spicy squash “boat” filling.
• Freshly Grated (or Shredded) Parmesan Cheese -adds another layer of delicious flavor and texture.

How To Make This Stuffed Yellow Squash Recipe

Prep the squash

Position an oven rack in the divot the second closest to the top and preheat to 400 degrees. While the oven is preheating, prep the squash. Start with firm, ripe Gold Rush squash (or zucchini).

Halve the squash length-wise and then cut away a sliver from the rounded surface so both halves can lay flat. With a small spoon, scoop away seeds and flesh from squash halves, leaving 1/4″ of flesh around the perimeter. Place squash halves skin side down on a baking sheet or in a shallow baking dish. Spray lightly with olive oil spray, if desired, and season with salt and pepper.

Prepare the filling

In a large skillet, over medium to medium-high heat, heat the oil until hot but not smoking. Add the bell pepper, the white parts of the scallion, and garlic. Cook, stirring occasionally, until the bell pepper begins to soften (2-3 minutes). Add tomato paste, southwest seasoning, and chili powder. Cook, stirring until fragrant, about 1 minute.

Add the ground beef to the skillet (breaking up pieces with a spoon) and cook until browned and no longer pink (4-5 minutes). Season with salt and pepper, stir, and remove from the heat. Stir in corn kernels and a 1/4 cup Parmesan.

Assemble and bake

Dividing evenly between each squash half, spoon ground beef mixture into each hollowed half. Sprinkle with remaining Parmesan.

Cover baking dish with aluminum foil and bake in a 400-degree preheated oven until squash is crisp-tender (about 20 minutes). Uncover and bake until the top begins to brown, 5 to 10 minutes more.

Garnish and serve.

Garnish with sliced green onions and serve with sour cream or one of the recommended toppings below, if desired.

Recipe Tip

Cooking times will vary based on the size of the zucchini, so keep an eye on your squash “boats” for doneness. You don’t want the golden squash to overcook and get mushy.

Variations

This Tex-Mex stuffed yellow squash can be easily customized to your liking. It’s also a great way to use ingredients you may already have on hand.

Use a different protein: Instead of ground beef, make stuffed squash with ground bison, ground turkey, or ground chicken.

Make vegetarian stuffed yellow squash: Follow the same directions, but use your favorite plant-based ground “beef” (like Impossible or Beyond).

Make vegetarian stuffed yellow squash with beans: A reader mentioned making this with black beans and kidney beans, and that sounds SO yummy.

Mix and match with different Southwestern-inspired toppings: I kept the toppings simple with just green onions and a little sour cream on the side, but feel free to mix and match your toppings. You could try:

• Shredded Iceberg Lettuce
• Diced Tomato
• Diced Red Onion
• Chopped Cilantro
• Pico de Gallo
• Sliced Jalapenos
• Sliced Avocado
• Guacamole
• Sour Cream
• Salsa

Serving Suggestions

Southwest seasoned ground beef stuffed yellow squash is a healthy and satisfying entree on its own, but if you’d like to serve it with a side, this stuffed squash goes great with:

• Mexican Bean Salad
• Cilantro-Lime Rice
• Simple Green Salad
• Spicy Cucumber Salad
• Fiesta Black Bean & Mojo Salad

Make Ahead Stuffed Squash & Storing

Making Stuffed Squash Ahead: This is also a great recipe to make in advance. Prep the squash, cook the ground beef and corn filling, let cool, and then store everything in separate containers 1 to 2 days in advance. On the day of you simply need to assemble the squash boats and bake.

Storing Leftovers: If you happen to have any leftovers, store them in a single layer in a shallow airtight container in the fridge for 3 to 5 days. Toppings are best stored separately.

Freezing: not recommended.

Recipe FAQ

More Southwest Recipes You’ll Love

Southwest Steak Grain Bowl

Southwest Beef and Egg Muffins

Crockpot Southwest Beef Roast

Southwest Bacon-Wrapped Grilled Shrimp

If you love this beef-stuffed gold rush squash recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!

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