Tex-Mex Stuffed Yellow Squash

$stuffed squash boats topped with cheese and chopped green onions$

A delicious low-carb recipe for stuffed squash boats made with Gold Rush squash, grass-fed ground beef, red peppers, scallions, and Tex-Mex spices.

Course Main Course

Cuisine Southwest

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 338kcal

Author Amee

Ingredients

4 large gold rush squash
olive oil spray
salt and pepper to taste
2 tbsp extra virgin olive oil
1 red bell pepper ribs and seeds removed, cut into 1/4 inch dice
2 scallions thinly sliced, white and green parts separated
2 garlic cloves minced
2 tbsp tomato paste
1 tsp ancho chile powder
1 tsp smoked paprika
1 lb lean ground beef or grassfed ground beef
1 cup frozen corn kernels thawed
⅓ cup freshly grated Parmesan cheese

Instructions

Heat oven to 400 degrees, with rack set in the top third.
Halve each squash lengthwise; slice sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon. Place squash halves, skin side down, in a shallow baking dish.
Spray lightly with olive oil spray, season with a little salt and pepper, and set aside.
In a large skillet, heat oil over medium to medium-high.
Add the bell pepper, scallion whites, and garlic.
Cook, stirring occasionally, until bell pepper begins to soften, about 2-3 minutes.
Add tomato paste, ancho chile powder, and smoked paprika; cook, stirring, until fragrant, 1 minute.
Add the beef; cook for 4-5 minutes until no longer pink, breaking up meat with a spoon.
Season the mixture with 1 tsp salt and 1/2 tsp pepper (or to taste), stir, and remove from the heat.
Stir in the corn and 1/4 cup Parmesan until mixed.
Dividing evenly, spoon mixture into squash halves.
Sprinkle with remaining 2 tablespoons Parmesan.
Cover with aluminum foil, and bake until squash is crisp-tender, about 20 minutes.
Uncover, and bake until top is lightly browned, about 5-10 minutes more.
Garnish with scallion greens and sour cream, if desired.

Notes

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.

Nutrition