Cooking with Diane: Southwestern Stuffed Squash Boats
This savory recipe is a great way to use some of those yellow squash from the garden. Topped with the melted cheese and your favorite salsa, makes this dish a crowd pleaser.
Southwestern Stuffed Squash Boats
4 yellow squash (cut in half)
½ cup salsa
½ pound ground beef
1 tablespoon taco season
½ cup onion (chopped)
¼ cup bell pepper (chopped)
4 ounce tomato sauce
¼ cup water
½ cup five blend Mexican cheese
½ cup chopped fresh cilantro
Scrape seeds out of squash and reserve 1 cup.
Place squash in a pan of boiling water for 1 minute, then drain on a paper towel.
Brown meat, adding seasoning, onion, 1 cup of the reserved squash, tomato sauce, and water. Cover and simmer for 20 minutes. Spoon salsa in the bottom of baking dish, arrange squash face up, then fill each squash boat with meat mixture, top with cheese, bake for 30 minutes at 400 degrees.
Serve squash topped with fresh cilantro and salsa.