Stuffed Mexican Squash

Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

This is a different way to prepare squash. I think it is great!

Ingredients Nutrition


  1. Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
  2. Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
  3. Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.


Most Helpful

Made these delicious stuffed squash boats last night to go with our grilled chicken. Lots of flavor and just the right amount of spice.

DailyInspiration March 11, 2016

I had medium sized zucchini so used four. . The zucchini boats made an attractive side and the flavor is a nice change for one of my favorite veggies. Thank you for sharing the recipe! :-)

Susie D September 03, 2012

We loved this! I used zucchini instead and mostly cheddar and omitted the olives. Thanks for a new way to make zucchini! Made for ZWT 8

Cadillacgirl August 10, 2012

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